June 2015

Great news - Huge news report at Jamie Magazine in the UK / Gran noticia - Enorme reportaje en la revista Jamie Magazine en el Reino Unido

By prensa 30 June 2015 No comments

Jamie Magazine is the award-winning, recipe-packed food magazine from British chef Jamie Oliver. In their latest issue, they have published a long news report about our firm.

Jamie Magazine es una premiada revista gastronómica con recetas del popular chef británico Jamie Oliver. En su último número han publicado un largo artículo sobre nuestra empresa.

 

Posted in: NEWS Tags: reportajenews reportJamiemagazinerevista

Sándwich italiano en pan de chapata con albahaca fresca y pimentón / Italian sandwich on ciabatta with fresh basil and smoked paprika

By Prensa 29 June 2015 No comments

The Little Red Chicken Food blog suggest an “Italian sandwich on ciabatta with fresh basil and smoked paprika” to take advantage of our product by offering a recipe with an incredible finishing.

El blog gastronómico The Little Red Chicken nos ofrece su sorprendente “Sándwich italiano en pan de chapata con albahaca fresca y pimentón” para sacarle todo el partido a nuestro producto y ofrecer al bocadillo un increíble acabado.

Puedes leer la receta completa en:

 

http://thelittleredchicken.com/2012/06/

Posted in: RECIPESNEWS Tags: recetarecipesandwich

Hamburguesas de cordero picantes y ahumadas / Smoky and Spicy Lamb Burgers

By Prensa 26 June 2015 No comments

Slice off Me is a British food blog that suggest for summer and BBQ time an original way to prepare tasty burgers by using our Smoked Paprika. You can read their own version with this succulent “Smoky and Spicy Lamb Burgers”, whose main ingredients are Lamb mince, onion, red pepper, mushrooms, cherry tomatoes, garlic paste and Smoked Paprika Powder amongst others.

Slice off Me es un blog gastronómico británica que sugiera para el tiempo de verano y barbacoas una sabrosa forma de preparar hamburguesas con Pimentón Ahumado. Puedes leer su propia versión con estas suculentas “Hamburguesas de cordero picantes y ahumadas”, entre cuyos ingredientes principales se encuentra la carne picada de cordero, cebolla, pimiento rojo, tomates cherry, ajo y nuestro Pimentón Ahumado entre otros.

Receta completa en:

https://sliceoffme.wordpress.com/tag/salt/

 

Posted in: RECIPESNEWS Tags: Hamburguesaburger. recipereceta

Blackbeans Jumble / Revuelto de Judías Negras

By Prensa 25 June 2015 No comments

Asian Food Trail, lifestyle website and blog about Life – Travel – Food and more, published some time ago a filling recipe of “Balckbeans jumble”, in which the chef uses our Smoked Paprika Powder.

Asian Food Trail, un portal de estilo de vida con temas de viajes, comidas y demás, publicó hace tiempo una contundente receta de “Revuelto de Judías Negras” en las que el chef utiliza nuestro Pimentón Ahumado.

Full recipe details:

http://www.asianfoodtrail.com/course/main-dish/

Posted in: RECIPESNEWS Tags: Judías NegrasBlack beans

Interesting news article about spices and our smoked paprika / Interesante artículo sobre las especias y nuestro pimentón ahumado

By Prensa 24 June 2015 No comments

Le Kitchen Bloggen is a French food blog that published some time ago an interesting news article about spices, in which the writer says that La Chinata Smoked Parpika is one of her favorite ones. About our product says “from my time as a chef in Spain I have imported this smoked paprika into my kitchen and I use it everywhere. It’s great with meat or fish (just rub it in) eggs, marinated vegetables, and I also put it in sauces. I use it dry as a seasoning or cooked.

Le Kitchen Bloggen es un blog gastronómico francés que publicó hace tiempo un artículo sobre las especias, en q leu la autora comenta que el Pimentón Ahumado La Chinata es una de sus favoritas. Según comenta en el artículo “desde mi época como chef en España importó este pimentón ahumado para mi cocina y lo utilizo en todo. Es muy bueno con las carnes y el pescado, con verduras marinadas y en salsas”.

 

More information at:

http://lekitchenbloggen.com/2012/03/03/spices-how-to-use-them-storage-them-and-appreciate-them/

Posted in: NEWS Tags: artículonews articleLa Chinata

Vegan Burger with zucchini fries

By Prensa 23 June 2015 No comments

Spanish firm NETASA is pleased to show the quality and culinary possibilities of La Chinata Smoked Paprika, by presenting an easy and useful recipe for those who practice veganism in their daily routines. We present our own “Vegan Burger with zucchini fries”, in which, in addition to our Smoked Paprika, the main ingredients are fresh beet, ricotta cheese, red quinoa, red beans, black pepper, ground cumin, olive oil, and salt, amongst others.

 

Vegan burger with zucchini fries

Preparation time: 20 minutes

Cooking time: 50 minutes

Total time: 1 hour: 10 minutes

Servings: 4

 

Ingredients:

100 g (4 oz) fresh beet, grated

30 g (1 oz) ricotta cheese, drained well

100 g (½ cup) red quinoa

240 ml (1 cup) water

150 g (½ cup) cooked red beans, drained well and mashed

75 g (2/3 cup) rolled oats

1 egg yolk

2 cloves garlic, minced

2 tbsp fresh parsley, chopped

1 tsp wholegrain mustard

¼ tsp ground coriander

¼ tsp ground cumin

1 tsp La chinata sweet smoked paprika

½ teaspoon sea salt

¼ teaspoon ground pepper

1 teaspoon olive oil

For the guacamole sauce:

1 medium (150 g) avocado, peeled, pitted, and cubed

1 tbsp (15 ml) chopped parsley

2 tbsp (15 ml) lemon juice

1 garlic cloves, minced

½ tsp (2 ml) La chinata hot smoked paprika

½ tsp (2 ml) salt

For zucchini fries:

1 kg (2 lb) zucchini

2 egg whites

6 tbsp corn meal

100 g grated Parmesan

1 tsp La chinata hot smoked paprika

1 tsp garlic powder
½ tsp salt

1 tbsp olive oil

The rest of ingredients:

4 hamburgers buns

2 small (180 g) tomatoes, sliced

1 small (70 g) red onion, sliced

8 lettuce leaves

 

Directions:

Preheat oven to 350°F. Place the quinoa in a fine-mesh strainer, and rinse well under cold water. Soak before use for 10 minutes. Drain well and place in a heavy bottom pot. Add 1 cup water and bring to the boil. Cover, simmer and cook for approximately 15-20 minutes or until all the water has been absorbed. Use a fork to fluff up the quinoa. In a medium bowl combine the beet, quinoa, beans, egg yolk, ricotta, garlic, parsley, oats, salt, pepper, mustard, La Chinata sweet smoked paprika, cumin and coriander. Mix it well. Divide the mixture into four balls. Line a baking tin with parchment paper. Place the balls on prepared tin and flatten them. Handle them delicately. Brush with 1 tsp of olive oil and bake in preheated oven for 15 minutes.

Meanwhile make the zucchini fries. Peel the zucchini. Cut them in half lengthwise and remove the seeds. Slice the zucchini into 0.6×0.6×5 cm (1/4×1/4×2 inch) pieces. Combine the La Chinata hot smoked paprika, Parmesan, corn meal, salt and garlic in a pie plate. Beat the egg whites in another pie plate. Line a large baking sheet with parchment paper. Dip the zucchini fries into the egg whites, then press into cheese corn mixture. Place zucchini slices on prepared baking sheet, brush them lightly with olive oil. When the burgers are done, take them from the oven and set aside. Place the zucchini fries in the oven and bake for 20 minutes or until golden brown.

And finally, make the guacamole sauce. Place all the ingredients in a bowl and coarsely mash with a fork. Set aside.

When zucchini fries are done, take them from the oven. Place the burgers in the buns along with guacamole sauce, slices of tomato, onions and lettuce and serve with zucchini fries. 

 

Posted in: RECIPESNEWS Tags: Hamburguesaburgerveganveganos

ISO 9001 and ISO 14:001 certification marks / Certificaciones ISO 9001 y 14001

By Prensa 22 June 2015 No comments

Estamos siendo certificados para la obtención de las normas ISO 9.001 (Gestión de Calidad) e ISO 14.001 (Gestión Ambiental) por el organismo SGS es líder mundial en inspección, verificación, ensayos y certificación.

We are currently being certified for ISO 9.001 (quality Environment) e ISO 14.001 (environmental management) certification marks by the SGS, world's leading inspection, verification, testing and Certification Company.

Posted in: NEWS Tags: La ChinataNETASA;

Broiled Mahi-Mahi fish with Roasted Tomato Basil Sauce / Pescado Mahi-Mahi asado con Salsa de Tomate y Albahaca

By Prensa 19 June 2015 No comments

From the Caller Times, an American digital newspaper, suggest us a “Broiled Mahi-Mahi fish with Roasted Tomato Basil Sauce” an odd Mahi-Mahi fish recipe in which they used our Smoked Paprika Powder.

Desde del diario digital americano Caller Times nos sugieren una receta de “Pescado Mahi-Mahi asado con Salsa de Tomate y Albahaca” elaborada con el peculiar pez Mahi-Mahi en el que utilizan nuestro Pimentón Ahumado.

 

Full recipe details:

http://www.caller.com/news/coastal-flavors-broiled-mahi-mahi-with-roasted

Posted in: RECIPESNEWS

Smoked Paprika Roasted Potatoes / Patatas asadas al pimentón

By Prensa 18 June 2015 No comments

Made by Hoy Cocina Él food blog. Elaborada por el blog gastronómico Hoy Cocina El.

Posted in: RECIPESNEWS

Youtuber Kira Dikefrem reviews our Smoked Paprika in her channel / La Youtuber Kira Dikefrem analiza nuestro Pimentón Ahumado en su canal

By Prensa 17 June 2015 No comments

Posted in: RECIPESNEWS Tags: videoYoutuberecipereceta