Dried ñora pepper

A small round Spanish dried sweet pepper without heat, with a sweetish-fruity taste, for romesco sauce, paella and fish stews.

Dried ñora pepper is a small round Spanish dried sweet pepper of a dark red-burgundy colour with thin flesh, without heat, with a rich sweetish-fruity taste with a dried-fruit note. It is soaked and the flesh scraped out or ground into powder for romesco sauce, paella, fish stews (zarzuela), salmorejo, chorizo and braised dishes, where it gives colour and depth.

Recipes with this ingredient

Zarzuela of fish and seafoodSpanish cuisine | Main courses

The main ingredients for zarzuela are: monkfish, sea bass, squid, Norwegian lobster, shrimp, mussels and other mollusks, small fish. You can't do without monkfish, and the rest can be replaced with sea bream, mors , ruffs, conger eel and other bottom fish with dense lean meat.

SalvitxadaEuropean cuisine | Sauces and marinades

Salvitxada is a traditional Catalan sauce that imparts a rich aroma of roasted nuts, sweet baked tomatoes, and a spicy garlic note to dishes. Its roots trace back to medieval Spanish cuisine, where it was used as the perfect accompaniment for fish, meat, and vegetables. Salvitxada has a velvety texture reminiscent of baby food, and its balanced flavor combines the sweetness of nyora pepper with a slight acidity from vinegar and the depth of nut mixtures. This sauce perfectly complements grilled dishes, transforming simple ingredients into a culinary masterpiece. Its rich warm hue and robust flavor make it an indispensable part of Catalan gastronomy where traditions blend with elegance and simplicity.