This is the traditional way to extract fresh sweet smoked paprika flesh, which is made from the dried Ñora peppers.
The two best varieties are considered to originate from the regions of La Vera and Murcia in Southern Spain.
The paste you obtain will give your dishes an authentic taste, bursting with flavour, that will make them extra special and give them an added depth.
People always ask me why my paellas and stews are so tasty and this is my NUMBER ONE trick.
Although normally you would have to visit a specialist Spanish deli to get your hands on these bad boys, you can also find them online here.
Instructions:
- Make a few cuts into the dried Ñora pepper with a small knife.
- Place the dried Ñora pepper into a small bowl.
- Cover with boiling water.
- Leave it to soak for 10 minutes so the dried pepper re-hydrates.
- Then take the pepper out and place it on a chopping board.
- Cut open with a small knife and scrape the flesh on the inside from the skin.
Now you have a paste that you can use in any recipe to replace dried smoked paprika.
For each dried pepper you will get the equivalent of 1 tsp of the dried spice.
Happy cooking peeps!