You will almost never see a fresh nora pepper in Spain. But dried noras are ground into sweet paprika - one of Spanish cuisine's key ingredients. Noras are also a main ingredients in romesco sauce, Spain's wonderful goes-with-everything condiment.
To use whole dried noras, soak them in hot water for about 15 minutes to re-hydrate them. (Pierce them first so they don't just bob around on top of the water.) Scrape the rich flesh off the inside of skins and add to sauces, rice dishes, broths, etc. for a warm, earthy, unmistakeably "Spanish" flavor. (The skins are usually discarded, except when making romesco.)