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"What makes our Pimentón de la Vera so special is smoking"
"For two weeks, our peppers are gently smoked over oak wood and dried in the process," says Carlos Olivo in an exclusive interview for Colono on the "Pimentón de la Vera" from "La Chinata"and the smoked olive oil from “Finca La Barca”. It is the same procedure that monks used half a millennium ago in the famous monastery of Yuste, where Charles V spent his old age. "This not only gives the paprika its unique aroma, but also preserves the carotenes for the intense red color."
Paella de Marisco (seafood paella)
Seafood paella is an indispensable dish during summer holidays all over the Spanish coast. As with many other Iberian recipes, there are no exact paellas. Each chef gives him his own personal touch by providing ingredients or types of preparation.