La Dalia Pimentón de la Vera: The authentic Spanish paprika

If meat is the body of your dish, then spices are the personality. Some give sweetness, a few are sour and others give your dish attitude. Paprika, the popular Spanish and Eastern European spice, brings mystery, warmth and that rich, unmistakable colour.

Pimentón, or paprika, was first produced in Spain where dried peppers were ground down, the differing combinations of fruit …

Recipe: Roasted Leg of Lamb with La Dalia Paprika

The La Dalia Paprika from La Vera range epitomises the flavours and traditions of the Spanish cuisine. Whether hot or sweet, this paprika is just as rich in flavour as it is in colour, adding a smoky vibrancy to eggs, rice, roast meats, potatoes braises and more.

This recipe, perfect for entertaining, uses the La Dalia sweet paprika to …

The history and traditions of paella

Paella, to many, is one of the great icons of Spain. Alongside flamenco music, innovative architecture, art and football, it is a recognisable symbol of this Mediterranean peninsula.

Yet paella, to the Spanish, is a strictly regional dish which, though often enjoyed across the country, has its origins in the region of Valencia, on Spain’s eastern coast.

While many variations …

The Essential Guide to Paprika

The familiar bright red paprika spice is made from the dried ground fruits of capsicum annum. This powdered spice is made by drying and grinding the seeded ripe fruit.

Hungarian paprika is bright red with a pleasant, warm, sweet taste. Spanish paprika is less red and milder in flavour and is known to the Spanish as pimiento; the Portuguese variety is …