Pericana
At Alicante and Murcia rice dishes it gives them a very characteristic colour and flavour (red and orange). It is highly recommended to sauté the ñora before adding the ingredients and leave it aside to rest, or take advantage of its pulp by removing the stalk and seeds, and sautéing it in hot water for ten minutes before extracting the pulp with a knife and adding it to the sauce
-In Catalonia it is also used in stir-fries and rice dishes, but above all it is the main and characteristic ingredient of the Romesco sauce, which dresses the typical xató salad and combines so well with all kinds of vegetables, meat and fish that, together with allioli, it is never missing at Catalan barbecues. It is also the characteristic ingredient of the salsa de calçots that is prepared at calçotades
-In the city of Cartagena, they are often called dry balls, and are one of the basic ingredients of the most representative dish of the city: the Caldero.
They are also used in the Calçotades
Calçotades
Their use in cooking as a condiment is becoming increasingly popular and can be found more and more in modern kitchens in Spain.
Its powerful and unique flavour, as well as the colouring it gives to rice dishes, stews and sauces, gives it a very favourable position in popular Spanish cuisine.
Using ñoras in the kitchen is not something complicated, just as we are used to its first cousin paprika, pepper, thyme... or always having onions and garlic on hand every kitchen pantry should have choricero peppers and ñoras as they form part of our gastronomic culture.
