When I opened the little tin of Pimenton de la Vera, the aroma of sun-dried peppers, smoked-over-smoldering-oak-fires hit me full in the face. The pungent, vividly-colored spice from Andalucia that is the essential flavor in chorizo, triggered all sorts of associations and “what if’s”: “What if I sprinkled some on warm smashed hard-boiled eggs, or…
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