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Place garlic, onion, red pepper, sun-dried tomatoes, �辱����Գ�ó��, oregano, parsley and red chili flakes in a food processor, blending until coarsely combined, about 30 seconds.

Fish soup features local rockfish, specifically its belly, treated like salt cod, and pimenton for rich, smoky flavor.

Lobster, cooked on a plancha and dripping with smoky pimentòn butter and sherry, is a far cry from the garlic-scented chew toys of former times.

Octopus piled over Andalusian potato salad, that tapas-bar mainstay, appears here, too, bright with sherry vinegar and nearly red with smoky �辱����Գ�ó�� oil.

Their offerings include purple stripe garlic powder from Cao Bang, Vietnam, that Frisch describes as having a “really complex, kind of sophisticated flavor profile,” and smoked pimenton paprika from Extremadura, Spain, that gets its flavor from being smoked and dried over oak coals.