▁cu is ine ▁soon ▁benef ited ▁from ▁the ▁discovery ▁of ▁ch iles ▁in ▁the ▁New ▁World , ▁and ▁it ▁would ▁become ▁very ▁difficult ▁to ▁un t angle ▁Spanish ▁cook ing ▁from ▁ch iles . ▁Gr ound ▁ch iles , ▁or ▁pap ri ka , ▁hot ▁or ▁otherwise , ▁are ▁a ▁key ▁ing red ient ▁in ▁ch or izo , ▁which ▁is ▁then ▁called ▁pic ante ▁( if ▁hot ▁ch ile ▁is ▁added ) ▁or ▁d ul ce ▁( if ▁otherwise ). ▁Pap ri ka ▁is ▁also ▁an ▁important ▁ing red ient ▁in ▁rice ▁d ishes , ▁and ▁plays ▁a ▁definit ive ▁role ▁in ▁squ id ▁Gal ician ▁style ▁( pol bo ▁á ▁fe ira ). ▁Cho pped ▁ch iles ▁are ▁used ▁in ▁fish ▁or ▁l amb ▁d ishes ▁such ▁as ▁a jo ar ri ero ▁or ▁ch il ind r ón . ▁P isto ▁is ▁a ▁veget arian ▁ste w ▁with ▁ch il ies ▁and ▁z uc ch ini ▁as ▁main ▁ing red ients . ▁They ▁can ▁also ▁be ▁added , ▁fin ely ▁cho pped , ▁to ▁gaz p ach o ▁as ▁a ▁g arn ish . ▁In ▁some ▁regions , ▁ba con ▁is ▁salt ed ▁and ▁d usted ▁in ▁pap ri ka ▁for ▁pres ervation . ▁Che ese ▁can ▁also ▁be ▁rub bed ▁with ▁pap ri ka ▁to ▁l end ▁it ▁flav our ▁and ▁colour . ▁D ried ▁round ▁ch iles ▁called ▁ ñ or as ▁are ▁used ▁for ▁ar roz ▁a ▁banda . ▁ ▁After ▁being ▁introduced ▁by ▁the ▁Portuguese ,