La Chinata Smoked Paprika

La Chinata is the tin cooks reach for once they know how good smoked paprika can actually be. And once you have it, you'll use it liberally. The peppers are grown in La Vera, a small DOP region in Extremadura, and the smoking process alone takes two weeks. They're turned by hand daily in oak-fired smokehouses before being stone-ground into the tin. The difference between La Chinata and most other versions is immediate: warm, earthy, balanced and complex.

Use it in paella, BBQ rubs, roast potatoes, egg dishes, marinades, or anywhere you want real depth. Available in mild and hot.

70g tin