I have to open the tin and test the paprika powder. Here is an excerpt from Clotilde's post, Pimentón de la Vera.
Pimentón de la Vera is a paprika-like powder made of smoked and ground chili peppers, produced in Extremadura, one of the seventeen autonomous communities of Spain. Extremadura is in the South-West of Spain, close to Portugal, and it is in fact where the first chili peppers were introduced as they were brought back from the New World.
Pimentón is made from pimientos that are grown locally, and then slowly dried over an oakwood fire. The process lasts for ten to fifteen days, during which the peppers are constantly hand-turned, until they are completely dried and infused with smoke flavors. They are then transferred to a manufacture where the stem and seeds are discarded, and the flesh is ground to a super-fine, brick-red powder. (ChocolateAndZucchini.com, 09/23/05.)
I have to test the spice with skewers and doing a new variation of my hickory smoked Cajun shish kebab. Here is an original recipe:
Skewers from La Vera
- 300 g of pork meat.
- 300 g of chicken breast.
- 200 g of mushrooms.
- 2 aubergines.
- 1 ounce La Vera paprika.
- 1 teaspoon mustard.
- 1 lemon.
- Olive oil and salt.
- Mix the paprika powder with lemon juice, mustard, oil and salt.
- Cut the meat and vegetables in pieces.
- Marinate for two hours.
- Fire up the grill!
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