Spanish paprika — pimentón — is widely used across the country for chorizos, stews, and sauces (like the classic sauce for patatas bravas and romesco sauce in Catalonia). Depending on your taste, you might reach for different types: dulce (sweet), ahumado (smoked), picante (hot), or agridulce (a sweet-spicy bittersweet).

Photo: Susannah Chen

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