Posts tagged 'La Chinata'

Arroz Rojo al Pimentón Ahumado La Chinata - Red Rice with Smoked Paprika Powder La Chinata

By Prensa 17 June 2016 No comments

Arroz rojo con pollo al Pimentón Ahumado "La Chinata"
Red rice with chicken and Smoked Paprika Powder "La Chinata"

‪#‎smokedpaprika‬ ‪#‎pimentónahumado

Shoulder of Pork with turnip tops and baked potatoes

By Prensa 30 May 2016 No comments

An easy and original NETASA's recipe to take advatange of the Flakes of Sweet Smoked Paprika "La Chinata". See details by clicking in the link below.


Posted in: RECIPESNEWS Tags: PorkbakedpotatoesFlakesLa Chinata

La Chinata’s Paprika review in one Mamma Qualunque food blog / Análisis del pimentón La Chinata en el blog one Mamma Qualunque

By Prensa 10 May 2016 No comments

Mamma Qualunque is a Italian food blog about recipes and other product articles in which they reviewed ourLa Chinata Smoked Paprika Powder. According to her own words “the intense color enriches every dish, in the picture below I added half a teaspoon in the chicken stew! But it is also great with pasta dishes, soups, seafood... everything that can be colored and flavored with ease”.

Mamma Qualunque es un blog gastronómico italiano sobre recetas y artículos de productos en el que han analizado nuestro Pimentón Ahumado La Chinata. Según sus propias palabras “el color intenso enriquece cada plato, en la foto inferior puse la mitad de una cucharilla en el estofado de pollo. También es ideal para platos de pasta, sopas, mariscos... todo lo que se pueden colorear y aromatizar con facilidad”.


El IV Concurso de Recetas Pimentón Ahumado La Chinata en / The IV International Smoked Paprika Powder “La Chinata” Recipes Contest – in Extremadura.com

By Prensa 15 January 2016 No comments

Extremadura.com website published a piece of news about International Smoked Paprika Powder “La Chinata” Recipes Contest, which started last December.

El portal de eventos Extremadura.com ha publicado una noticia acerca del comienzo del IV Concurso de Recetas Internacional del Pimentón Ahumado La Chinata, que comenzó el pasado diciembre.

Posted in: RECIPESNEWS Tags: concursocontestrecetasrecipesLa Chinata

Tomorrow begins the IV International Smoked Paprika Powder “La Chinata” Recipes Contest

By Prensa 17 December 2015 No comments

NETASA, family-owned business based on Plasencia in Spain, proudly announces the IV International Smoked Paprika Powder «La Chinata » Recipes Contest, which starts tomorrow and it will end next 31st January 2016. The award for the winner, which will be announced next 3rd of February of 2016, will be an Apple Watch Sport, with a 42mm watch box worth 469€.

 

There will be also four special categories, the Most Original Recipe, Best Photography, the Most Elaborated Recipe and the Best Recipe Presentation. Winners of each category will be awarded with a Professional Pack "La Chinata" Nº2 each valued at 15,50 €.

 

This time, the first 15 recipes will receive a special gift box that contains one Smoked Paprika Flakes grinder of each variety, Sweet, Bittersweet and Hot. Price value 14€.

How to participate?

Contestants must provide an original recipe in which one of the ingredients will be one of the products of the Spanish firm (Smoked Paprika, Smoked Paprika Flakes and Dried Peppers), as the only requirement. The more original recipe and the stronger presence of these products in the final recipe, the better will be evaluated by the firm jury when choosing the final winner.

Send an email to recetas@lachinata.com attaching the following information:

-Contact information for the author of the recipe (name, surname, full address, phone number and email).

-Title and photographs of the recipe. In the picture at least one container of or products must appear. The pictures of the elaboration of the recipe will be valued and much appreciated.

-A written text in which you must indicate the steps used in the elaboration of the recipe as well as a list with the ingredients and the amounts used in the recipe.

What period of time do I have to send in the recipe?

The contest will start on 18th of December of 2015 at 12:00 p.m. (Spanish mainland time) and ends next 31st of January of 2016 at 12:00 p.m (Spanish mainland time).

How will the winner be chosen?

The winner will be chosen by a jury of experts in marketing, design, and tasting from the NETASA Company.

Mainly it will be valued the originality of the recipe and the presence of our “La Chinata” products in the elaboration. And remember, originality, taste, photography, and presentation are what we are looking for!

For further information, consult the legal basis. http://www.lachinata.com/bases_EN.pdf

 

PREVIOUS CONTEST WINNERS

Main Winner:

Title: SPICY VEGAN CHORIZO

Author: Nadine Horn (Ulm, Alemania)

Prize: iPad AIR 2 Wi-Fi with 16Gb worth 479€

Recipe: http://www.lachinata.com/index.php/blog/spicy-vegan-chorizo-/-chorizo-picante-para-veganos.html

 

Special prizes

The Most Original:

Title: CHOLOCATE BREAD WITH BITTERSWEET SMOKED PAPRIKA

Author: Mª Carmen Arbiol Agustí

Prize: Gift Pack "La Chinata" No. 2

Recipe:

http://www.lachinata.com/index.php/blog/chocolate-bread-with-bittersweet-smoked-paprika-/-pan-de-chocolate-con-pimenton-ahumado-agridulce.html

 

The Most elaborated:

Title: MARINATED CLAMS AND SMOKED PAPRIKA FROTH

Author: Isabel Mª García Arias (Salamanca, Spain)

Prize: Gift Pack "La Chinata" No. 2

Recipe:

http://www.lachinata.com/index.php/blog/marinated-clams-and-smoked-paprika-froth-/-almejas-con-esferas-de-su-marinera-y-esponjas-de-pimenton.html

 

Best photography:

Title: SPICY LAMB CHOPS WITH COUSCOUS SALAD

Author: Zorica Lakonic (Bijela, Montenegro)

Prize: Gift Pack "La Chinata" No. 2

Recipe: http://www.lachinata.com/index.php/blog/spicy-lamb-chops-with-couscous-salad-/-chuletas-de-cordero-en-ensalada-de-cuscus.html

 

 

Best recipe presentation:

Title: EXTREMADURAN CRUMB CAKE THREE SAUCES

Author: JESÚS ANTONIO IGLESIAS (Plasencia, España)

Prize: Gift Pack "La Chinata" No. 2

Recipe: http://www.lachinata.com/index.php/blog/bizcocho-de-migas-extremenas-a-tres-salsas-/-extremaduran-crumb-cake-three-sauces.html

Interesting news article about spices and our smoked paprika / Interesante artículo sobre las especias y nuestro pimentón ahumado

By Prensa 24 June 2015 No comments

Le Kitchen Bloggen is a French food blog that published some time ago an interesting news article about spices, in which the writer says that La Chinata Smoked Parpika is one of her favorite ones. About our product says “from my time as a chef in Spain I have imported this smoked paprika into my kitchen and I use it everywhere. It’s great with meat or fish (just rub it in) eggs, marinated vegetables, and I also put it in sauces. I use it dry as a seasoning or cooked.

Le Kitchen Bloggen es un blog gastronómico francés que publicó hace tiempo un artículo sobre las especias, en q leu la autora comenta que el Pimentón Ahumado La Chinata es una de sus favoritas. Según comenta en el artículo “desde mi época como chef en España importó este pimentón ahumado para mi cocina y lo utilizo en todo. Es muy bueno con las carnes y el pescado, con verduras marinadas y en salsas”.

 

More information at:

http://lekitchenbloggen.com/2012/03/03/spices-how-to-use-them-storage-them-and-appreciate-them/

Posted in: NEWS Tags: artículonews articleLa Chinata

ISO 9001 and ISO 14:001 certification marks / Certificaciones ISO 9001 y 14001

By Prensa 22 June 2015 No comments

Estamos siendo certificados para la obtención de las normas ISO 9.001 (Gestión de Calidad) e ISO 14.001 (Gestión Ambiental) por el organismo SGS es líder mundial en inspección, verificación, ensayos y certificación.

We are currently being certified for ISO 9.001 (quality Environment) e ISO 14.001 (environmental management) certification marks by the SGS, world's leading inspection, verification, testing and Certification Company.

Posted in: NEWS Tags: La ChinataNETASA;