Mixed Paella with Sweet Smoked Paprika Powder La Chinata

By Prensa 19 de noviembre de 2013 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”, presents today its own view of one of the symbols of Spanish gastronomy, rice dish called “Paella” that originated in its modern form in the mid-19th century. We present our view of a “Mixed Paella with Sweet Smoked Paprika Powder” in which we have taken advantage of our Dried Ñora Peppers and the Smoked Paprika.



Ingredients for 2 people:

1 glass of bomb rice

2 little sliced chicken thighs

4 prawns

150 gr. of mussels

2 medium squids

1 little red pepper

80 gr. of French beans

1 tomato

1/2 onion

1 garlic clove

3 dried ñora peppers "La Chinata"

1 spoon of sweet smoked paprika powder "La Chinata"

Olive oil


2 glasses and a half of fish broth



First, we must dip into water the dried ñora peppers.

We cut the beans into strips, we boil them in water with salt, and we drain them and reserve them.

We dispose of a paella pan, we add a little bit of olive oil, we cook very slightly the prawns (just one stamp on each side), and remove them to a serving plate. We do the same with the chicken thighs, and we reserve it all.

Peel and sting thin the onion, cut the pepper and the garlic in little pieces, fry it all in the same paella pan for 10 minutes. We cut the squids and the tomato in pieces and we add it to the fry.

We take the peppers from the water, we cut them by half and we remove the meat with the help of a knife, we also add this meat. After that, we incorporate the sweet smoked paprika powder “La Chinata” and the rice and we mix it well until the rice gets some color from the smoked paprika.

We incorporate the broth and when it boils we start adding everything we have booked: the French beans, the chicken thighs and the prawns. We add salt if it is necessary and we let it cook 3 more minutes.

Next, we move the paella to the oven (previously hot) and we let it for 10 minutes at 180º. Two or three minutes before the cooking ends, we put the mussels into the paella so that they cook enough.

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