December 2014

Happy New Year 2015 / Feliz Año Nuevo

31 December 2014 No comments

We wish you all a Happy New Year 2015. Os deseamos a tod@s un Feliz Año 2015.

Posted in: NEWS

Couscous with La Chinata PREMIUM Smoked Paprika Powder

By Prensa 30 December 2014 No comments

As a prelude for the New Year’s Eve and a suggestion for the Third International Recipes Contest, NETASA is pleased to present its own view of the classic Maghrebi meal “Couscous”, made with our sweet or hot varieties of hour La Chinata Premium Smoked Paprika Powder. It’s a typical recipe this in many northern African countries as a main meal and it’s consumed almost every day.

 

A fresh and unique product

Smoked Paprika is a unique vegetal spice, which offers many antioxidant properties without any contraindication, it provides a fresh flavor and, at the same time, it can be used as a substitute or complementary of salt when needed.

The firm exports the smoked paprika powder to more than 40 countries all over the world and its present at main gourmet and supermarket stores. Current main markets are UK, EEUU, Canada, France and Australia. As a high quality product main international chefs, such us Jamie Oliver, Gordon Ramsay, Rick Stein and José Andrés use the product.

Third International Smoked Paprika Powder «La Chinata » Recipes Contest

The contest will end next 31st of January of 2015. This initiative tries to promote the usage of the Smoked Paprika within daily food purposes. The award for the winner, which will be announced next 3rd of February of 2015, will be an iPad AIR 2 Wi-Fi with 16Gb worth 479€.

 

This edition there will be four special categories too, intended for the most original Recipe, best photography, the most elaborated recipe and the best recipe presentation. Winners of each category will be awarded with a Gift Pack "La Chinata" No. 2 valued at 15,5 € for each.

 

Legal basis: http://www.lachinata.com/bases_EN.pdf

 

 

RECIPE

COUSCOUS WITH SMOKED PAPRIKA POWDER

INGREDIENTS FOR 4-6 PEOPLE:

1/2 Kg of couscous.

1 Kg of lamb, beef or chicken meat cut into small pieces to stew.

200gr of chickpeas soaked the night before.

1/2 bunch of chopped coriander.

1/2 bunch of chopped parsley.

60cl of olive oil.

100gr of butter.

2 teaspoons of salt.

FOR THE VEGETABLES:

1 finely chopped onion.

1 aubergine cut into dices.

2 courgettes cut into dices.

4 peeled carrots cut into dices.

2 big potatoes cut into dices.

2 peeled cloves of garlic.

4 peeled tomatoes cut into four parts.

FOR THE SPICES:

1 teaspoon of pepper.

1 teaspoon of ginger.

Some threads of saffron.

1 level tablespoon of Sweet Smoked Paprika Powder "La Chinata" PREMIUM

A pinch of cinnamon powder.

ELABORATION:

We get a food steamer or a special couscoussier ready for this elaboration. If we do not have one, we can use a tall pot and a flat strainer that we can place over the pot.

Over moderate heat, we fry the meat lightly with the olive oil and the butter, turning it over with a wooden spoon, so that the meat browned uniformly. After 5-6 minutes we add the salt, the parsley, the onion, the garlic and all of the spices. We fry everything lightly for 5-6 more minutes.

We fill ¾ of the pot with mineral water, when it comes to the boil, we add all of the vegetables and the chickpeas soaked the night before. While it is being cooked, we wash the couscous in a bowl, we drain it and then we add a spoon of olive oil and a pinch of salt and we mix it all.

We place it over the strainer of the couscoussier to cook it with the vapour of the soup. We remove it after 10-15 minutes and we place it in a container (better if it is made of clay, wide and no too deep to spread it well).

We add a cup of water, a spoon of olive oil and a pinch of salt. We mix it all well and then place it again over the strainer. This step must be repeated three times, and it is very important because the couscous must increase its size each time.

It is recommended to use always moderate heat. We end the cooking when the meat and the content of the pot are well done. We serve the couscous in a tajine or in individual plates, with the meat and the vegetables around it. Finally we pour the soup above it, and we decorate with the chopped coriander at taste.

 

Posted in: RECIPESNEWS

El Tercer Concurso Internacional de Recetas en / The Third International recipes contest in Origen Online

By Prensa 29 December 2014 No comments

La versión digital de la publicación especializada en el mundo de la agricultura, Origen Online, se ha hecho eco de nuestro Tercer Concurso Internacional de Recetas, que ya está abierto y en el que el ganador podrá conseguir un iPad Air 2.
The digital port of the specialist magazine Origen published the news about our Third International Smoked Paprika Powder «La Chinata » Recipes Contest, that it is now open and the winner will get a superb iPAD AIR 2.
Read the full news:
http://www.origenonline.es/notas-empresa-marcha-tercer-concurso-internacional-recetas-pimenton-ahumado-chinata/1/12948.html

Posted in: NEWS

Tortilla Chips with smoked paprika mince meat and cheese / Tacos con carne picada al pimentón y queso

By Prensa 27 December 2014 No comments

From Italy we have received a new recipe for our Third International Recipe contest. Alessia Messina from digital magazine omaggigratuiti.altervista.org has sent us a tasty “Tortilla Chips with smoked paprika mince meat and cheese” using our Smoked Paprika powder.

Desde Italia hemos recibido una nueva receta para nuestro Tercer Concurso Internacional de Recetas. Alessia Messina de la publicación digital omaggigratuiti.altervista.org nos ha enviado estos  “Tacos con carne picada al pimentón y queso” en los que ha empleado nuestro pimentón ahumado.

 

Posted in: RECIPES

Tercer Concurso Internacional de Recetas en / The Third International recipes contest in Eurocarne

By Prensa 26 December 2014 No comments

La versión digital de la publicación especializada en el mundo de la carne, Eurocarne, se ha hecho eco de nuestro Tercer Concurso Internacional de Recetas, que ya está abierto y en el que el ganador podrá conseguir un iPad Air 2.

The digital port of the specialist magazine Eurocarne published the news about our Third International Smoked Paprika Powder «La Chinata » Recipes Contest, that it’s now open and the winner will get a superb iPAD AIR 2.

Read the full news:

Eurocarne.com

Posted in: NEWS

Feliz Navidad / Merry Christmas from La Chinata

By Prensa 23 December 2014 No comments

We wish you a Merry Xmas and a Happy New Year. Os deseamos una Feliz Navidad y un Próspero Año Nuevo.

Posted in: NEWS

Stuffed Beef Round with La Chinata PREMIUM Smoked Paprika Powder - Xmas recipe

By prensa 22 December 2014 No comments

The Christmas season is already here and NETASA is pleased to present its own view of the classic “Stuffed Beef Round”, a tasty recipe intended for the next family events. An ideal one to be served as a main meal, it’s been made with the PREMIUM Sweet Smoked Paprika

 

A fresh and unique product

Smoked Paprika is a unique vegetal spice, which offers many antioxidant properties without any contraindication, it provides a fresh flavor and, at the same time, it can be used as a substitute or complementary of salt when needed.

The firm exports the smoked paprika powder to more than 40 countries all over the world and its present at main gourmet and supermarket stores. Current main markets are UK, EEUU, Canada, France and Australia. As a high quality product main international chefs, such us Jamie Oliver, Gordon Ramsay, Rick Stein and José Andrés use the product.

 

 

RECIPE

STUFFED BEEF ROUND

INGREDIENTS FOR 6 PEOPLE:

1 beef round of 1kg and 500gr.

2 carrots.

100gr of pearl onions.

3 ripped tomatoes.

4 cloves of garlic.

10 little potatoes.

1 glass of white wine.

Some thyme branches.

Olive oil.

A pinch of butter.

Salt and grounded black pepper.

Sweet Smoked Paprika Powder "La Chinata".

 

For the stuffed;

300gr of mixed minced meat.

Pine nuts.

Chopped parsley.

1 egg.

Salt and grounded black pepper.

 

ELABORATION:

First we place the mixed minced meat in a bowl, we add the beaten egg, the pine nuts, salt, black pepper and the chopped parsley, and we mix it all well with our hands. Alternatively, we open the beef round and we fill it with the mix of the mince meat that we have in a bowl, we wrap it and tie it with a mesh or a twine. We add salt, pepper, olive oil and Sweet Smoked Paprika Powder "La Chinata".

 

We place it in a platter or in a deep wide tray, and we add around it the onions, the tomatoes cut into quarters, the carrots peeled and cut into slices, and the entire cloves of garlic. We add a stream of olive oil and the glass of wine. We bake at 180º (the oven must be preheated) for 1 hour. After that time, we add to the tray the entire small potatoes already washed. We bake for 30 more minutes.

 

During the cooking we turn the beef round over and water it with the juice from the tray. Once it is ready, we move the tray away from the oven. We remove the mesh or twine from the beef round. We place the juice in a pot to the heat, add a small piece of butter and let it reduce and thicken. We cut the beef round in slices and serve along with the potatoes and the rest of the cooking ingredients. Finally we add the sauce above it.

 

Posted in: RECIPESNEWS

Tuna coated with Crumbs and Smoked Paprika / Atún Empanado con Pimentón Ahumado

By Prensa 19 December 2014 No comments

Annamaria Brunetti from Italy sent us today the first recipe that will take part in our Third International Recipe contest. She presents her “Tuna coated with Crumbs and Smoked Paprika”, a delightful recipe made with Tuna, breadcrumbs, Soya bean, Olive Oil and our Sweet Smoked Paprika.

Annamaria Brunetti desde Italia nos ha enviado hoy la primera receta que participa en nuestro Tercer Concurso Internacional. Nos presenta su “Atún Empanado con Pimentón Ahumado”, una deliciosa propuesta elaborada con Atún, Pan Rallado, Soja, Aceite de Oliva y nuestro Pimentón Ahumado Dulce.

 

Recipe details

Ingredienti 

1 fetta di tonno fresco

1 cucchiaino di Paprika  la Chinata dolce affumicata

pane grattugiato q.b.

2 cucchiai soia

olio

 

Lasciamo marinare per circa 1 ora il tonno nell'olio con  qualche cucchiaio di soia.

Nel frattempo uniamo al pane grattugiato la Chinata. Mescoliamo bene. Prendiamo la fetta di tonno e passiamola nel pane. Facciamo scaldare una padella antiaderente e cuociamo il tonno per pochi minuti per paret. Dovrà risultare un po’ color rosa nell’interno. Serviamo subito in tavola.

 

 


Atún Empanado 

Ingredientes
1 Rodaja de atún fresco

1 Cucharadita de Pimentón Dulce Ahumado la Chinata

Pan rallado en cantidad suficiente

2 Cucharadas de soja

Aceite de Oliva


 
Dejar marinar durante 1 hora el atún en aceite con una cucharada de soja. Mientras tanto mezclamos añadimos al pan rallado el Pimentón La Chinata y mezclamos bien. Pasamos la rodaja de atún por el pan rallado. Calentamos un sartén y horneamos el atún durante unos minutos. Para que quede “al dente”, no muy hecho por el centro. Servir inmediatamente.

 

 

Posted in: RECIPES

Smoked Paprika Chicken Wings / Alitas al Pimentón Ahumado

By Prensa 18 December 2014 No comments

Carnicería Cerrato from Badajoz in Spain sent us a useful “Smoked Paprika Chicken Wings” recipe, made with the tasty chicken wings and our Smoked Paprika powder they sell in their shop.

La tienda Carnicería Cerrato de Badajoz en España ha elaborado un útil receta de “Alitas al Pimentón Ahumado” con las sabrosas alitas y nuestro Pimentón Ahumado que venden en su propia tienda.

Posted in: RECIPES

Red Peppers Pâté / Paté de Pimientos Rojos

By prensa 17 December 2014 No comments

The Spanish Afammer Agudo association has made an incredible “Red Pepers pâté” with our Smoked Hot Paprika Powder, that is a different kind of “Asadillo”, a typical dish from Castilla-La Mancha.

La Asociación Española Afammer Agudo ha elaborado una increíble “Paté de Pimientos Rojos” con nuestros Pimentón Ahumado Picante, que es una versión diferente del típico Asadillo de Castilla-La-Mancha,

 

Receta completa en:

http://afammeragudo.jimdo.com/recetario-cocina-agude%C3%B1a/pat%C3%A9-de-pimientos-rojos/

 

Posted in: RECIPES