Filled Capon Varnished with Bittersweet Smoked Paprika Powder La Chinata

Going forward with our new campaign motto “This Christmas you a have a new guest at your table”, this time we proudly suggest a new recipe for this Xmas season celebrations, this time a superb main course “Filled Capon Varnished with Bittersweet Smoked Paprika Powder”. This is a convincing course to captivate your guests.

FILLED CAPON VARNISHED WITH BITTERSWEET SMOKED PAPRIKA POWDER "LA CHINATA"

Used by international chefs

Smoked Paprika Powder “La Chinata” is being used by some of the main international chefs, appearing on different TV shows, such us Jamie Oliver, Gordom Ramsay, the Spanish José Andrés and Rick Stein.

FILLED CAPON VARNISHED WITH BITTERSWEET SMOKED PAPRIKA POWDER "LA CHINATA"

INGREDIENTS  FOR 4 PEOPLE:

1 Cleaned capon of 2,5 kg.

500 gr. of chopped pork meat.

1 Golden apple peeled and cutted into little dices.

40 gr. of pinions.

40 gr. of prunes.

1 Whole churned egg.

50 gr. of breadcrumbs.

1 Clove of garlic.

Chopped parsley.

1 Spoon of Bittersweet Smoked Paprika Powder "La Chinata".

Virgin olive oil.

Salt and black pepper grinded.

FOR THE VARNISHED:

60 gr. of pork lard.

1 Spoon of Bittersweet Smoked Paprika Powder "La Chinata".

Salt and black pepper grinded.

TO DECORATE:

Peeled cherry tomatoes and prunes.

ELABORATION:

First, we clean the rest of feathers from the capon and we sprinkle the inside with salt and pepper, then we reserve it.

In a big bowl we put the chopped meat with the prunes, the breadcrumbs, the chopped parsley, the egg and the apple.

We fry the pinions a little bit and add them too. We sprinkle it with salt and pepper and add a little bit of olive oil.

We mix all of the ingredients and we fill the capon with this mass.

With a big needle and kitchen string, we have to stitch the two parts of the capon, so that the stuffing won't come out. We place it over an oven tray and then we reserve it.

In a casserole in the fire, we have to melt the pork lard, and then we sprinkle it with the Bittersweet Smoked Paprika Powder "La Chinata", salt and pepper. With this mix, we spread the skin of the capon until it is completely widespread.

We put the oven tray with the capon inside the oven for two hours and a half at 180º. Every thirty minutes, we have to dip the capon with the juice that is being left in the tray.

Finally, we must withdraw the tray and decorate with the prunes and the cherry tomatoes.

THE PRODUCTS 

Smoked Paprika

The 70 Gr. tin is the perfect one to know the characteristic of our Smoked Paprika and for little consumptions. Easy use. It will not take any space in your kitchen.
We also recommend it as a gift for your friends who love delicatessen food.
Available in its Sweet, Bittersweet and Hot varieties.