We love telling you about the ingredients we discover! Because it's like unlocking a new level in Candy Crush, but with flavors. The more flavors you know, the more you can appreciate the combinations.
We're not the only ones saying this! The internationally renowned group of sommelier consultants who make up Paulina Cocina also says so. Just kidding, it's just us, but we promise we're telling the truth. The more flavors you know, the more you enjoy them. Come and learn about ñora .
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About the ñora
The ñora pepper is a type of dried pepper widely used in Spanish cuisine , especially in the regions of Murcia and Valencia. It is a variety of red pepper that is sun-dried until its skin acquires a wrinkled texture and a dark color.
This pepper is known for its sweet, smoky flavor , which adds depth and complexity to numerous traditional dishes. In addition to its flavor, it is also valued for its ability to thicken sauces and give them a distinctive color and aroma.
- This is a variety of red pepper that is grown and harvested before being sun-dried. During this process, it shrivels and its skin darkens, giving it a characteristic sweet and smoky flavor.
Once dried, they can be used in various culinary preparations. To do this, they are generally rehydrated by soaking them in hot water until they soften. Once rehydrated, the stem and seeds are removed, and the flesh of the ñora, the edible part, is removed.
This meat has a deep, smoky flavor and is used to add flavor and color to a variety of dishes, including sauces, stews, rice dishes, soups, and condiments.
Ñora and choricero pepper, are they the same thing?
In some regions of Spain, the ñora pepper is known as "pimiento choricero . Although they are similar in appearance and use, the name may vary depending on the region.
These dried peppers have become an essential ingredient in Spanish cuisine due to their ability to add flavor and complexity to culinary preparations, and are highly prized by chefs and amateur cooks alike.
7 uses for ñora meat in the kitchen
- Sauces : Rehydrated ñora pepper flesh is used to prepare aromatic and flavorful sauces. It's a key ingredient in the famous romesco sauce, commonly served with fish, seafood, and roasted vegetable dishes. It can also be incorporated into tomato sauces, pasta sauces, and meat sauces to give them a smoky and spicy touch.
- Stews and Braises : Rehydrated and chopped ñora peppers are added to stews and casseroles to add flavor and color. They are especially popular in meat and game dishes such as lamb stew or rabbit stew, where they contribute to creating deep, rich flavors.
- Rice : In Spanish cuisine, it's used in paellas and rice dishes. Adding minced ñora meat to rice during cooking gives it a distinctive flavor and a reddish hue that's appreciated in dishes like Valencian paella.
- Soups and Broths : Rehydrated ñora meat can be added to soups and broths to give them a smoky and aromatic touch. It's often used in fish and seafood soups, as well as meat broths.
- Seasonings and Condiments : It can also be ground or crushed to make a powdered seasoning used as a spice in various culinary preparations. This seasoning can be sprinkled on meats, fish, grilled vegetables, or even pasta dishes to enhance their flavor.
- Marinades and dressings : Rehydrated ñora meat is often mixed with olive oil, garlic, and other spices to create tasty marinades and dressings for meats and fish before cooking.
- Preserves : In some regions, this ingredient is used to make preserves and jams, which can serve as accompaniments or condiments for various dishes.
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Recipes with ñora pepper
Romesco Sauce
Romesco sauce is a classic in Catalan cuisine and is used to accompany a variety of dishes, from fish to grilled vegetables. It's versatile and delicious, ideal for accompanying grilled or roasted dishes, such as baked calçots .
To prepare it:
- First rehydrate a dried ñora in hot water.
- Then, mix the ñora meat with toasted almonds, garlic, roasted tomatoes, stale bread, olive oil, and vinegar.
- Blend all ingredients until you get a thick, flavorful sauce.
Valencian Paella
Valencian paella is an iconic Spanish dish that can be prepared in many different ways. Its traditional version includes rabbit, chicken, green beans, garrofón (bean stew), and saffron, but also includes ñora peppers to add flavor and color.
To prepare it:
- Before adding the rice, the meat and vegetables are browned in olive oil with the rehydrated and chopped ñora peppers to infuse the entire dish with its distinctive flavor.
- Then add the rice and broth to simmer until the rice is tender and absorbs the flavors.
Gazpacho
Gazpacho is a cold tomato soup native to Andalusia, Spain. Rehydrated dried ñora peppers are used to give it an additional flavor and a smoky note .
To prepare it:
- In a blender, combine the ñora meat with fresh tomatoes, cucumbers, peppers, garlic, onion, olive oil, sherry vinegar, and soaked stale bread.
- Then, refrigerate the mixture for a few hours before serving.
