This paprika came to America in the late fifteenth century, a monastery near this locality
The monks who inhabited the monastery allowed to dry in the sun a few red peppers, they hoped that spoil the red pepper and the opposite happened.
It is cooked in many ways, you can fry and subsequently we can chop and grind - Using it with multiple dishes from the Mediterranean as a banda rice, stews, casseroles and delicious sauces like Tarragona typical romesco sauce. Price of nora here.
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