Sweet paprika

Do you love paella? If so, you can’t miss out on having sweet paprika in your pantry…The paprika, always of great quality, helps you make amazing meals and won’t spoil your culinary creations. It’s a condiment (which isn’t spicy), that’s extracted by drying a very specific variety of red peppers, Linneos, originating from Mexico, Panama and Peru. It was brought to Spain by Christopher Columbus and given to Catholic Monarchs as thanks for their help in his travels. Although spicy paprika was first used, nowadays, especially in Spain, the reality is that sweet paprika is more often used for its versatility throughout the kitchen, as well as for its taste. We’ve used this paprika since the 16th century for our most symbolic recipes, in addition to great paellas. But paprika doesn’t only thrive in paellas. Add it to your stews, legumes (chickpeas, beans, lentils…) and, of course, the sausage we love oh-so much: blood sausage always needs a good dose of paprika. If you’re more into fish, add a little sweet paprika to octopus, turbot and, of course, to cod. If you’re loving the sound of everything so far, this sweet paprika should definitely have a place in your kitchen. Besides being rich and tasty, it also has great health benefits for our body: - Powerful antioxidant. - It has vitamin A or beta-carotene, as well as vitamin B and iron, which stimulate circulation and improve digestion. - Reduces cholesterol and triglycerides. How much sweet paprika should you add to your meals? Well, you know…the very best recipes are those that flow and you feel connected to…keep an eye on how much you’re adding and the end result will be perfect.