It has to be my favorite form of paprika. The spanish invented it and it is "like fine carinthian leather". I usually buy the dulce or sweet form but a hot form is available too.The Basques make a wonderful meat marinade of it using just pimenton, olive oil, garlic and sea salt.
like two nightcrawlers making love...
ReplyDeleteI fixed the link Cindy.
ReplyDeletehttp://www.mapa.es/portada_en.htm links to the Spanish Ministry of Agriculture.
Spain has avidly adopted organic sustainable food culture and they publish a gorgeous glossy magazine on better stock than national geographic with articles on temprinillo grape wines, manchego cheese, paella culture and what have you.
I still owe you 30 or 40 bucks. I'll get on it.