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Santo Domingo smoked paprika

Santo Domingo pimentón agridulce, smoked, D.O.P., 75g

£3.25 (Each)

  • In Stock
  • Vegan Product
  • Gluten Free Product

This paprika is produced in La Vera, Extremadura from peppers that have been grown in one of the 52 villages within the DOP.

The peppers are smoked by the growers before being sent to the factory where they are ground in ancient stone mills. This coarse ground pimentón is smoky and spicy with a pleasant warmth.

Smoked pepper
Storage & Care
Keep in a cool dry place away from direct sunlight
Nutrition Per 100g
Energy 749kJ / 180kcal
Fat 12g
   of which saturates 1g
Carbohydrate 35g
   of which sugars 24g
Protein 14g
Fibre 23.5g
Salt 0.005g
* Typical values per 100g

Santo Domingo

Pimentón Santo Domingo are based in a small village in the province of Cáceres in Pimentón De La Vera DOP region.

They use a combination of artisan milling and blending techniques with high quality technical controls to produce one of Spain’s iconic spices.

Chickpea & Spinach Soup with Pimentón

18 strands of La Mancha saffron
2 Tbsp / 30ml of Arbequina olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp pimentón agridulce, plus 1/2 tsp for garnish
1/2 tsp pimentón dulce
1/4 pimentón picante
2 tsp cumin, ground
1/8 tsp cloves, ground
1/4 tsp black pepper, ground
100g baby spinach, roughly chopped
1 jar Brindisa fritada
1l vegetable stock
1 jar Navarrico chickpeas, rinsed and drained
Chives for garnish



Serves 4


Using a dry pan over a medium-low heat toast the saffron for a couple of minutes only; pound in a mortar and pestle (otherwise crush or crumble well)

Heat a saucepan pan over medium heat and when warm add the olive oil; sauté the onion and garlic gently for a few minutes until the onion is starting to soften; stir in the saffron and other spices and cook for a further minute

Add the spinach, fritada and half the stock; bring to the boil, cover and simmer for 5 minutes

Puree soup in food processor then return to the saucepan

Add the remainder of the stock and chickpeas and simmer gently for 5 minutes

Garnish with chives