Smoked paprika (a.k.a. Spanish paprika, pimentón de la vera) is a must-have spice these days. It’s a classic Basque ingredient, made from Nora peppers that are smoke-dried over oak. You’ll find it all over Spanish cooking: in paella, chorizo, egg dishes, Fabada, beef, lamb, and almost everything else.

In the store, look for it in the spice section. It comes in sweet (dulce) and hot (calidad) varieties—so be sure to get the one you need for your recipe(s).We usually buy the sweet kind because you can always add heat with cayenne pepper; but you can’t make the hot one less hot to use in recipes that call for the sweet one. You can buy a 4-ounce bag for about $4.

The following Trufflehead recipes call for smoked paprika:
Lentil-Spinach Soup with Smoked Paprika
Cuban Shrimp
Cannellini Bean and Onion Spread (Not-so-Simple)
Mesquite Lime Chicken (Not-so-Simple)
Hot and Smoky Red Bean Stew
Sweet Potato, Tomato, and Chickpea Soup
Grilled Shrimp with Smoky Barbecue Rub
Turkey Chili (Not-so-Simple)
Chickpeas with a Smoky Pipérade
Broiled Lamb Chops with a Smoky Pipérade