Chips with Brava Sauce and Smoked Paprika Powder

By Prensa 2 de junio de 2014 Leave a comment Go to comments

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 today an all audiences recipe of “Chips with Brava Sauce”, included in the new compendium of culinary proposals. This is a well-known tapa or appetizer during summer time served with a cool beverage.




Several potatoes

30 g of extra virgin olive oil

20 g of flour

190 g of chicken broth

12 g of Hot Smoked Paprika Powder "La Chinata"



We heat up the broth in a casserole or in the microwave. In another casserole we add the olive oil and heat it up over a low heat. We retire from the fire and add our Smoked Paprika Powder "La Chinata" carefully so that it does not burn. We add the flour and we mix it with a rod until the flour gets a little bit toasted. We add the half of the fish broth and stir it energetically with the rods so that it incorporates. We add the rest of the fish broth little by little while we keep stirring.



We clean and peel the potatoes. We cut them into irregular dices but with similar size for a homogeneous cooking. We heat up in a pan enough olive oil over a medium heat. We add the potatoes and fry them until browned. We retire the potatoes with the help of a skimmer, draining with it the excess of oil. We serve in a plate and add sauce at taste.


Tip: if you do not like the Hot sauces, you can use the Sweet or Bitter-Sweet varieties as well.


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