If you want to add even more smoky intensity to your Spanish dishes, try adding a few dried, oak-smoked nora peppers. Available from specialty stores (look for La Chinata brand), these small peppers, a cultivar of the capsicum, can be added directly to rice and fish dishes and sauces or they can be rehydrated with water. Scrape out and use the softened flesh and discard the stems and seeds. Jacqui Dixon from Sabato advises using two to three nora peppers to a six-person paella.