April 2015

Lovely menu by José Pizarro chef / Soberbio menú del chef José Pizarro

By Prensa 30 April 2015 No comments

A great menu from José Pizarro Chef that consists of Grilled asparagus with famous jamon iberico; chorizo tortilla; and for dessert, traditional cañas. One of the main ingredients is our Smoked Paprika Powder 

Espárragos a la parrilla con jamón ibérico, tortilla de chorizo y de postre Cañas un gran menú elbaorado por el chef José Pizarro publicado en The Telegraph. Uno de los ingredientes principales nuestro pimentón.

http://www.telegraph.co.uk/foodanddrink/recipes/7763752/Spanish-food-by-Jose-Pizarro-Great-hams-from-little-acorns-grow.html

Posted in: RECIPESNEWS

It’s time to turn on the Barbecue -- BBQ Chicken

By Prensa 29 April 2015 No comments

INGREDIENTS:

Some chicken meat

Several aromatic cloves

1 spoon of cumin

2 spoons of fennel leaves

2 spoons of black pepper

2 spoons of salt

A bunch of rosemary

Some laurel leaves

Thyme

2 garlics

Orange zest (1 orange)

Orange juice (1 orange)

Balsamic vinegar

A bottle of ketchup

Olive Oil

Bitter-Sweet Smoked Paprika Powder "La Chinata"

ELABORATION OF THE SAUCE:

In a mortar we crush the cloves, the cumin, the fennel leaves, the entire black pepper and the salt. We pour the obtained mix in a big baking tray and then we add the rosemary, the laurel, the thyme and the garlic, everything previously chopped. Then, we add the orange zest and its juice, four big spoons of our Smoked Paprika Powder "La Chinata". Finally we incorporate the  bottle of ketchup and a stream of olive oil and vinegar.

ELABORATION OF THE MEAT

We mix the barbecue sauce with the meat and we cook it in the barbecue.

Posted in: RECIPESNEWS

Promoción en el mercado francés / French Market promotion

By Prensa 28 April 2015 No comments

A través del ICEX, Instituto español de Comercio Exterior, nuestro Pimentón Ahumado La Chinata está presente en el catálogo digital Saveurs Espagne con el que se promocionan los productos nacionales en el mercado francés.

ICEX, Spanish Foreign Trade Institute, has included our Smoked Paprika Powder La Chinata in the digital catalogue Saveurs Espagne in which they promote Spanish food products in the French market.

 

You can read it online:

 

http://www.saveurs-espagne.fr/producteurs/netasa-la-chinata.html

 

Posted in: NEWS

Wild Asparagus Soup / Sopa de Espárragos Trigueros

By Prensa 24 April 2015 No comments

Elena en la Cocina is a Spanish Food blog that has made a tasty “Wild Asparagus Soup” using our La Chinata Smoked Paprika Powder amongst other ingredients, such us, Wild Asparagus, Eggs, Bread, Garlic and Olive Oil.

Elena en la Cocina es un blog gastronómico español que ha elaborado una sabrosa receta de “Sopa de Espárragos Trigueros” utilizando nuestro Pimentón Ahumado La Chinata entre otros ingredientes, tales como, Espárragos Trigueros, Huevos, Pan Frito, Ajo y Aceite de Oliva.

Full recipe details: http://elenaenlacocina.blogspot.com.es/2015/04/sopa-de-esparragos-trigueros.html

Posted in: RECIPESNEWS

Fish Fideua / Fideuá de Pescado

By Prensa 22 April 2015 No comments

Desde el blog gastronómico “En una Servilleta” proponen una suculenta “Fideuá de Pescado” elaborado con nuestro Pimentón Ahumado, que es uno de los platos más típicos en la Comunidad Valenciana.

From “En una Servilleta” food blog suggest a tasty “Fish Fideua” in which they used our Smoked Paprika Powder. This is a typical dish from Valencian Community in Spain.

Full recipe details:

http://www.enunaservilleta.es/2014/04/fideua-de-pescado/

Posted in: RECIPESNEWS

Crispy Quail Eggs / Huevos crujientes de codorniz

By Prensa 21 April 2015 No comments

En el blog Cocinándotelo nos sorprenden con unos sabrosos “Huevos crujientes de codorniz”, elaborados con harina, huevos de codorniz, cereales, aceite, huevo, sal y nuestro pimentón ahumado La Chinata. Un suculento plato ideal como aperitivo.

Cocinándotelo food blog surprises us with a tasty “Crispy Quail Eggs” recipe made with four, quail eggs, olive oil, salt, cereals and our Smoked Paprika La Chinata. This is an ideal food suggestion as an appetizer.

Full recipe details: http://cocinandotelo.blogspot.com.es/2013/02/huevos-crujientes-de-codorniz.html

Posted in: RECIPESNEWS

Paella croquettes, smoked paprika aioli and parsley salt /Croquetas de Pella, alioli de pimentón ahumado y sal con perejil

By Prensa 20 April 2015 No comments

Pimentón Ahumado, Yema de Huevo, Ajo, Mostaza, Aceite de Canola, Caldo de Verduras, Chorizos Muslos de Pollo, Calamar, Perejil, Pan Rallado, Sal y Pimienta son algunos de los ingredientes fundamentales de la suculenta tapa de "Croquetas de Pella, alioli de pimentón ahumado y sal con perejil" publicada en el periódico neozelandés, The New Zealand Herald .

 

Smoked Paprika Powder, Egg Yolk, Garlic, Mustard, Canola Oil, Chorizo Sausages, Chicken Thighs, Squid Tube, Parsley, Breadcrumbs, Salt and Pepper are some of the main ingredients of the tasty tapa of “Paella croquettes, smoked paprika aioli and parsley salt “, published by The New Zealand Herald  newspaper.

Full recipe details:

http://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=11215094

 

Posted in: RECIPESNEWS

Gulas con ajos tiernos y huevo ahumado con pimentón / Surimi Pseudo Young Eels with smoked Paprika Egg

By Pensa 17 April 2015 No comments

Our Facebook fan, Jeroni Queral Bigorra, suggest Surimi Pseudo Young Eels with smoked Paprika Egg recipe in order to take advantage of our product.

Nuestro seguirlo de Facebook, Jeroni Queralt Bigorra, nos propone unas “Gulas con ajos tiernos y huevo ahumado con pimentón”, como receta para sacarle todo el jugo a nuestro producto.

 

Posted in: RECIPESNEWS

Gran sorteo Pimentón Ahumado PREMIUM La Chinata / PREMIUM Smoked Paprika Powder La Chinata Grand Prize

By Prensa 16 April 2015 No comments

El próximo 4 de mayo sortearemos, entre todos nuestros seguidores de Facebook, diez latas de la gama PREMIUM de nuestro Pimentón Ahumado (variedad a elegir entre las tres disponibles). Para participar comparte este post y déjanos alguna sugerencia de tapa en la que nuestro producto tuviese especial protagonismo. 

 

Until next May 4th we will be handling a draw, intended for our Facebook fans, of 10 PREMIUM Smoked Paprika La Chinata range (one of the three varieties to choose from). To take part in the draw, you must be a follower, you have to share this post in your Facebook Wall and let us know your appetizer recommendation in which our product be a key part of it.

Participa en: https://www.facebook.com/pimentonlachinata

Posted in: NEWS

Cheeks of Iberian Pork with Smoked Paprika / Carrilleras de Cerdo Ibérico con Pimentón Ahumado

By Prensa 15 April 2015 No comments

This is a well-known part of the pork body which is a tasty one as you can see in the next recipe “Cheeks of Iberian Pork with Smoked Paprika” made by our friends at En una  Servilleta food blog, which they made by using a Thermomix machine.

Esta parte popular de la anatomía de los cerdos resulta muy deliciosa tal y como podrás comprobar con la receta de Carrilleras de Cerdo Ibérico con Pimentón Ahumado” elaborada por nuestros amigos del blog gastronómico En una Servilla, para cuya elaboración han utilizado una Thermomix.

 

http://www.enunaservilleta.es/2015/04/recetas-de-carrilleras-al-pimenton-con-thermomix/

Posted in: RECIPESNEWS