Variety of dry Spanish sweet paprika.

The Ñora is a variety of sweet pepper that is widely used in the gastronomy of eastern Spain.

If we use these peppers for a sauce such as mojo picón, romescu sauce, or American sauce, we leave the ñoras to soak for a few hours (open and without seeds); then we separate the fleshy part from the skin and crush the peppers.

If the ñoras are to be used in a stew such as a fabada, rice soup, etc., we will cook them from the start and will take them out a short while before so as to separate the fleshy part, crush it, and blend it in the stew.