Turkey with Smoked paprika

Pavo con pimentón de la Vera

This powerfully flavorful smoked paprika is the secret spice of Extremadura. Pimentón de la Vera adds a key flavor Spanish dishes. In La Vera (Caceres), pepper seeds are planted in March and harvested from September to November. When ripe, families join together with others in the villages to manually harvest the small red peppers. First, the peppers are set out to dry in little drying houses. Pimentón de la Vera has a distinctly smoky flavor that comes from the process of smoke-drying the peppers with huge amounts of oak wood in the drying houses. Peppers are placed on racks above the fire and farmers turn the peppers by hand once a day. This drying process takes about two weeks.
By Tapas Together Edinburgh