Murcian Paprika P.D.O. (2.64 oz)

Name: Murcian Paprika P.D.O. (2.64 oz)
Brand: El Paeller - Ritual de la paella
SKU: 8435790000589
Price: 16.0 USD
Availability: InStock

2.64 oz

Variants

$16.00

Paprika is what gives a Spanish sofrito its color, its depth, and that unmistakable aroma you notice the moment it hits the pan.

This one is Murcian paprika with Protected Designation of Origin (P.D.O.), made from the "Bola" variety — round, fully red peppers, harvested ripe, stemmed by hand and slow-dried in a drying room rather than over smoke. That process is what gives it a purer, more uniform grind: a clean, persistent flavor, an intense red color and over 90 ASTA of coloring power.

We use it in our wood-fired broths and in every sofrito we cook. It is the backbone of paella, but also of stews, patatas bravas, pulpo a la gallega and anything that starts with garlic and olive oil.

Keep tightly closed in a cool, dry place, away from light.

TIP: Add the paprika off the heat, at the very end of the sofrito, and stir it in fast before pouring in the liquid. Paprika burns in seconds and turns bitter.

INGREDIENTS

100% ground peppers. Stemless paprika, dried in a drying room.

ALLERGENS: Contains no allergens.

Not irradiated. Non-GMO.

NET WEIGHT: 2.64 oz (75 g)

CONSERVATION

Keep tightly closed in a cool, dry place, protected from light.

BEST BEFORE: 2 years from the packing date.

RECOMMENDED USE: Add it off the heat, at the very end of the sofrito, and stir it in quickly before adding the liquid — paprika burns in seconds and turns bitter.

PACKAGING: Lithographed tin can.

NUTRITIONAL TABLE

FREQUENTLY ASKED QUESTIONS

Is this smoked paprika?

No. Murcian paprika is slow-dried in a drying room, not smoked over oak like paprika from La Vera. You get clean, sweet pepper flavor and a deep red color with no smoke — which is exactly what paella and most Spanish rice dishes call for.

Is it spicy?

No. This is the sweet variety, with a capsaicin content of 0.003% or less. It brings aroma and color, not heat.

How much should I use in a paella?

About one teaspoon for a paella serving four people, stirred into the sofrito. Adjust from there — its coloring power is over 90 ASTA, so a little goes a long way.

Why did my paprika turn bitter?

Because it burned. Paprika scorches in a matter of seconds over direct heat. Take the pan off the flame at the end of the sofrito, stir the paprika in, and pour the liquid in right away.

What does P.D.O. mean?

Protected Designation of Origin. It certifies that the peppers were grown and processed in Murcia, Spain, under the rules of the regulatory council — guaranteed origin, traceability and quality.

Andreu World blog culture books interview Jose Andres

José AndrésChef at JA Foods and World Central Kitchen

"Rafa is a master of the wood fire. El Paeller is an opportunity to bring authentic Valencian paella to the world."

Alejandro CopeteChef for private events

As a chef, I need to trust every ingredient. El Paeller gives me that, because behind every broth there's respect for tradition and quality — you can't ask for more.

Jose TapiaContent creator at @fanaticook

They're an essential ally in my Sunday rice dishes. They allow me to focus on creativity without sacrificing the traditional flavor I seek in each recipe.

Eric GilWorld Paella Day 2022 Champion

We are what we eat. And El Paeller cooks all its broths over a wood fire with fresh ingredients. I use them because they guarantee authentic flavor and save me a lot of time.