Couscous with La Chinata PREMIUM Smoked Paprika Powder

By Prensa 30 de diciembre de 2014 Leave a comment Go to 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:






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.


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.


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.


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.


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