This mix of typically Spanish spices--thyme (tomillo), cumin (comino), smoked paprika (pimentón) and a little hot pepper (guindilla)--often serves as a base for adobo, but it can also be used in many other ways, basically anywhere you would use pimentón. It is especially useful for adding depth and complexity to the flavor of many vegan, vegetarian, and low-salt dishes.
You can substitute this spice blend for the same amount of straight pimentón when making hot soups or patatas bravas sauce or paella and other Spanish rice dishes. You can sprinkle it on boiled potatoes, boiled eggs, fried garbanzos, and much more.
To make the blend, just mix two teaspoons pimentón, one teaspoon ground cumin, 1/2 teaspoon of thyme, and 1/4 teaspoon (or more) cayenne pepper.