The bittersweet peppers used in La Chinata Bitter Sweet Paprika are not dried in the sun, but by the traditional method of oak smoking to acquire an unmistakable smoky taste. Use it to flavour stews and sauces, or in homemade chorizo or merguez sausages. Indispensible in Spanish cooking. For a simple chicken dish, try marinating fillets (or a whole chook) in lemon juice and olive oil, and sprinkle with a little smoked paprika before roasting.