Dried Ñora for Salmorreta

What Is Dried Ñora and What Does It Bring to Your Paella?

Dried ñora, also known as “pimiento bola” or round pepper, is a small, sun-dried red pepper traditionally used in Spanish coastal cuisine. It’s a key ingredient in the famous Salmorreta, a sofrito that adds a rich copper color and deep flavor to seafood and fish paellas, especially those from the Alicante region.

Ñora peppers are known for their intense aroma and sweet, distinctive taste, offering an authentic Mediterranean touch. They are part of the culinary heritage of eastern Spain and a must-have for traditional rice dishes.

How to Use Ñora in Paella and in Salmorreta

To get the most out of dried ñora peppers, it’s recommended to wash them, remove seeds and stems, and boil for 5 minutes. Once softened, you can fry, chop, or extract the pulp to use in your sofrito.

The famous Salmorreta sauce is made from ñora pepper, garlic, parsley, tomato, and olive oil. It gives a deep, reddish tone and bold flavor to rice dishes, especially seafood and fish paellas. This base is added before or along with the rice to enrich the broth with its concentrated flavor.

Why Buy Dried Ñora for Your Rice Dishes?

The 25 g bag of Carmencita dried ñora brings you the classic flavor of the iconic round pepper in a practical, ready-to-use format. It's perfect for several servings of paella, and a little goes a long way in enhancing your dishes with authenticity.

Backed by Carmencita’s nearly 100 years of expertise, this product offers premium quality, naturally sun-dried peppers with no gluten or artificial colorants. Ideal for traditional rice dishes and for cooks who want to bring true Alicante-style flavor to their kitchens.

Pro Tip: How to Keep Your Salmorreta Fresh Longer

Want your Salmorreta to last longer and always be ready to use? Here's a pro tip: make a batch and freeze it in ice cube trays. That way, you can easily portion it out and use it in multiple paellas or even take it with you when cooking elsewhere.

Find more tips and tricks for your paella creations on our blog.