October 2013

Brand new profile on / Nuevo perfil en Instagram

By Prensa 31 October 2013 No comments

Today we are showing you our new Brand profile this time on Instagram, an online tool “fastbeautiful and fun way to share your life with friends and family”. On this place we will compile most of our recipes, product information, and all other can of pictures you would like to see at a glance.

 

Hoy os mostramos nuestro nuevo perfil en Instagram, una herramienta online “rápida, bonita y divertida para compartir tu vida con tus amigos y familia”. En este lugar recopilaremos la mayoría de nuestras recetas, información de nuestros productos y cualquier otro tipo de imágenes que os gustaría ver de un vistazo.

 

More details on: http://instagram.com/lachinatasmokedpaprika

Posted in: NEWS

Goulash with Smoked Paprika Powder La Chinata

By Prensa 30 October 2013 No comments

One week more, NETASA, family-owned business based on Plasencia in Spain and focused on manufacturing and marketing of their well-known Smoked Paprika Powder “La Chinata”, offers a new proof of the universal nature of their product to prepare a recipe of “Goulash with Smoked Paprika Powder”. This recipe is one well-known not only in Hungary but also in most of the Eastern European countries; the composition takes advantages of La Chinata Dried Peppers, too. 

 

THE RECIPE

GOULASH WITH SMOKED PAPRIKA POWDER "LA CHINATA"

 

Ingredients for 4 people:

1 kgr. of beef

50 gr. of lard

2 big onions

2 medium sized potatoes

3 ripe tomatoes

3 smoked dried peppers "La Chinata"

2 teaspoon of sweet smoked paprika powder "La Chinata"

2 teaspoon of hot smoked paprika powder "La Chinata"

Salt and pepper

2 l. of beef broth

Flour

 

Elaboration:

First, soak the smoked dried peppers, so they soften.

Meanwhile, we cut in dice the meat, discarding the fat; we sprinkle it with salt and pepper, and then dip it in flour.

In a casserole on the fire we put the lard, when melted, we put the meat, we increase the heat and brown it everywhere, we remove the meat in a plate and we reserve it.

In the same casserole, we fry until soft the onions already peeled and cut into strips, we add the peeled and diced tomatoes and then the beef broth.

When hot, we add the meat, drain the peppers, open them by half and take off the meat with the help of a knife, also add this meat along with the two smoked paprika powder "La Chinata", let it cook 1 hour and add the potatoes already peeled and cut in big dice.

We let it cook on a slow heat for 1 more hour, until the meat is tender.

Posted in: RECIPESNEWS

Stew potatoes with pork ribs and Smoked Paprika / Patatas guisadas con costillas de cerdo adobadas

By Prensa 29 October 2013 No comments

Today we offer a new recipe provided by the Spanish blog “Maruja en la Cocina”, where they have published a tasty “Stew Potatoes with pork ribs and Smoked Paprika Powder”.

Hoy mostramos una nueva receta elaborada por el blog española “Maruja en la Cocina”, donde han publicado una sabrosas “Patatas guisadas con costillas de cerdo adobadas con Pimentón Ahumado”.

Read the full recipe:

http://www.marujaenlacocina.es/patatas-guisadas-con-costillas-de-cerdo-adobadas-thermomix-tradicional/

Posted in: RECIPES

Smoked paprika sweet potatoe and parsnip / Pimentón Ahumado Dulce con patatas y chirivía

By Prensa 25 October 2013 No comments

Smoked paprika sweet potatoe and parsnip on a bed of spinach with crushed cashews, beetroot and camembert #foodporn#heaven #yum by @liv_carbonari

Pimentón Ahumado Dulce con patatas y chirivía sobre una cama de espinacas con de anacardos, remolacha y queso camembert por @liv_carbonari


Posted in: RECIPESNEWS

Our latest recipe on / nuestra última receta en The Spanish Food Magazine

By Prensa 24 October 2013 No comments
Our friends of The Spanish Food Magazine, dedicated to collect all kind of recipes and food information all around the world, have published a news article with our latest recipe sent to media: Risotto with mushrooms and Sweet Smoked Paprika Powder La Chinata
Nuestros amigos del sitio web especializado, The Spanish Food Magazine, han publicado una noticia sobre nuestra última receta enviada a los medios: Risotto al Pimentón Ahumado Dulce La Chinata con Setas.
Lee la noticia completa en: 
Posted in: NEWS

Risotto with mushrooms and Sweet Smoked Paprika Powder La Chinata

By Prensa 23 October 2013 No comments

By taking advantage of seasonal mushrooms, NETASA, family-owned business based on Plasencia in Spain and focused on manufacturing and marketing of their well-known Smoked Paprika Powder “La Chinata”, is proudly to show a new useful technique of their product to prepare a recipe of “Risotto with mushrooms and Sweet Smoked Paprika Powder”, within the promotional campaign of “Practical usages”.

 

 

RISOTTO WITH MUSHROOMS AND SWEET SMOKED PAPRIKA POWDER "LA CHINATA"

 

Ingredients for 4 people:

320 gr. of bomb rice

150 gr. of mixed mushrooms

1 medium onion

Butter

Parmesan

1 spoon of sweet smoked paprika powder "La Chinata"

2 l. of chicken broth

Olive oil

Salt

Black pepper

Fresh basil to decorate

A pinch of sweet smoked paprika powder "La Chinata"

 

Elaboration:

First, we put the chicken broth to heat.

We peel and sting the onion very thin, and then we fry it in a pot with olive oil until soft. We clean the mushrooms and add them, letting it fry for 5 more minutes.

We incorporate the rice and the sweet smoked paprika powder "La Chinata" and we mix it all well until the rice takes some color.

When the chicken broth starts boiling, we add it little by little to the rice, letting it absorb, until the rice is perfectly cooked, then, we put the butter and the parmesan at taste, we mix it all well, we sprinkle it with salt and pepper and we remove it from the fire.

 

Set up:

We dispose of 4 serving plates, we paint the background of each one with a little bit of olive oil mixed with sweet smoked paprika powder "La Chinata", we place overhead the rice and we decorate with the basil.

Posted in: RECIPESNEWS

La receta de Huevos Rellenos llaman la atención / Our Deviled Eggs in Cocina y Vino

By Prensa 22 October 2013 No comments

El portal gastronómico cocinayvino.net se ha hecho eco de nuestra receta de Huevos Rellenos al Pimentón Ahumado Dulce La Chinata, encuadrada dentro de nuestra campaña de usos prácticos.

 

Specialist gastronomic website, cocinayvino.net, has published a piece of news regarding our Deviled Eggs with Sweet Smoked Paprika.

Información complete en: http://cocinayvino.net/receta/entradas/6506-huevos-rellenos-al-pimenton-ahumado-dulce-la-chinata.html

Posted in: NEWS

Chef Noel Roche offers us a tasty “Hanger Steak Toasted sandwich with sautéed onions” / El chef Noel Roche nos ofrece los detalles de su sabroso “Solomillo de carnicero con pan de sándwich tostado y cebolla”

By Prensa 21 October 2013 No comments

According to his own words “this recipe that uses six of my favorite ingredients, the fantastic hanger steak, your warming and delicious smoked paprika, onions, thyme, sourdough bread and horseradish”.

Open hanger steak toasted sandwich with sautéed onions

Ingredients (serves 4)

500 g of hanger steak or steak onglet
2 large or 4 small white onions
Lots of fresh thyme
50g unsalted butter
Rapeseed oil
La Chinata hot smoked paprika
Finely grated horseradish (store bought is ok but not the cream or creamed variety)
Greek yoghurt
Sourdough bread
Sea salt
Black pepper

Method
Prepare your hanger steak by cleaning up all the non-meat tissue away from the hanger steak and then cut length ways along either side of the thick white line of connective tissue to leave 2 long hanger steak 'fillets'.
 Rub in generous quantities of the smoked paprika until the meat is coated well and season very well with sea salt. Set aside and place a large thick based frying pan on a high heat and open a window in your kitchen it's going to get smokey!! Close the kitchen door too.

Pour a glug of the oil and half the butter in the pan until it starts to slightly smoke. Carefully place lay one fillet in and cook very quickly turning every 20-30 seconds on all sides for about 4-5 mins remove from the pan and set aside on a plate to rest, repeat with the other 'fillet'.  Keep the pan but remove from the heat oil included.

Whilst the steaks are resting peel and slice your onions in half and slice about 3/4 of a cm thick. Put them into the pan and heat over a medium heat, add a generous amount of thyme leaves and plenty if black pepper. Sauté until soft and tender. Season with the sea salt. Set the pan aside.
Next slice your sourdough bread about an inch thick and toast. Mix the 4 dessert spoons of yoghurt and 2 dessert spoons of the horseradish and mix well in a bowl and add a pinch of sea salt.

Next to assemble. Pour the accumulated juices from the hanger steaks into the onions. Slice the steaks very thinly. Spread the yoghurt and horseradish mix generously on the toast, place on a plate and lay the slices of steak on top. Spoon out the onions and all the juices and buttery oil on top of the steak pieces. Ripp off more thyme leaves and scatter on top. Eat with friends and enjoy.

Posted in: RECIPES

The Harvest campaign on / La Campaña de recogida en Góndola Digital

By Prensa 18 October 2013 No comments

The start of our Harvest and Drying red peppers campaign for our Smoked Paprika Powder has appeared on the Spanish specialist online magazine Góndola Digital.

El comienzo de nuestra campaña de recogida de pimientos para la elaboración de nuestro Pimentón Ahumado ha sido noticia de portada en la version online de la revista especializada Góndola Digital.

http://www.gondoladigital.com/noticia.php?ID_NOTICIA=13920

Posted in: NEWS

Our Smoked Paprika Pork Chops in / Nuestras Costillas de Cerdo en The Spanish Food

By Prensa 17 October 2013 No comments

El portal The Spanish Food ha publicado la receta de las Costillas de Cerdo al Pimentón Ahumado que formaba parte de nuestra campaña de usos prácticos de nuestro Pimentón Ahumado.

 

Online specialist website The Spanish Food have published our Smoked Paprika Pork Chops recipe, part of our Smoked Paprika Practical usages campaign.

 

More info en: http://www.thespanishfood.es/2013/10/costillas-de-cerdo-con-salsa-barbacoa.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+thespanishfood%2FTSF+%28The+Spanish+Food%29

anish+Food%29

Posted in: NEWS