Pimentón Pork bites are infused with garlic and Spanish smoked paprika and grilled on a skewer. Serve with a side of garlic, pepper sauce and it makes for a smokey, tasty tapa.
Pimentón is Spanish paprika. Spain is so serious about their paprika that they actually have 2 Denominations of Origin: Murcia and La Vera. La Vera is the one that we are most familiar with. It is a distant cousin of the Hungarian paprika that we are more familiar with. Paprika was apparently brought back to Spain from the Americas by Columbus. The Spanish have whole- heartedly adopted it and it is staple in things like chorizo, patatas bravas and many signature Spanish dishes.
Pimentón can be sweet, medium and hot. The peppers are hand harvested and set out to dry in drying houses. In La Vera they smoke dry the peppers with huge amounts of oak smoke. The peppers are turned once a day for about two weeks before being taken to a mill to be ground into the powder we buy. I used hot pimentón for the pork marinade and sweet for the side sauce .
The Mojo Picón is a staple in the Canary Islands. It can be used as a condiment to go with cheese and crackers, fried potatoes, meat and fish – anywhere you want a hit of garlic on the side!
I served this as part of a Rioja winetasting and Tapas evening, along with a simple but amazing Pan con Tomate, Marinated Olives, Spanish Tortilla, Manchego Cheese and Pimentón Pork Skewers. Check out the full spread here, along with the basics of Spanish Rioja wines and everthing you need to know to host a Rioja winetasting and Tapas evening.