The hotbed of chiles in Spain is the valley of La Vera, where the 
pimientos (chiles) are grown and smoked to make the famous spice 
pimentón de la Vera. The majority of the pimentón goes to the sausage 
factories, where it is used to spice up, flavor, and brighten up the 
famous Spanish chorizo. But it is also packed in tins for the consumer 
market. There are three varieties of pimentón--sweet (dulce), hot 
(picante), and bittersweet (agridulce). The hot type is used in winter 
soups, chorizo, and Galician pulpo, or octopus. The octopus is boiled 
and sliced, then sprinkled with olive oil, salt, and hot pimentón 
powder. Interestingly, there are recipes for chorizo and potato stews 
that utilize all three of the types of pimentón. Serve this sauce over 
grilled seafood and chicken.