Posts tagged 'recipes'

Smoked Paprika Risotto / Risotto al Pimentón Ahumado

By Prensa 29 de enero de 2016 No comments

Rocío Hoyos from Cádiz in Spain participates in our IV International Smoked Paprika Powder “La Chinata” Contest with this tasty “Smoked Paprika Risotto. The main ingredients are olive oil, onion, saffron, salt, rice, diced tomato, mushrooms, white wine, parmesan cheese, chicken broth and the Smoked Paprika and Paprika Flakes La Chinata, amongst others.

 

Rocío Hoyos desde Cádiz en España participa en IV Concurso Internacional de Recetas Pimentón Ahumado La Chinata con este sabroso Risotto al Pimentón Ahumado”. Los ingredientes principales son tomates triturados, aceite de olive, azafrán, sal, arroz, tomate triturado, vino blando, queso parmesano, caldo de pollo y el Pimentón Ahumado y las Escamas La Chinata.

 

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 de enero de 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.

Sacchettini al tartufo con pimentón de la vera / Sacchettini tartufo with smoked paprika

By Prensa 20 de diciembre de 2015 No comments

The first recipe for our IV International Smoked Paprika Powder “La Chinata” Recipes Contest are these “Sacchettini tartufo with smoked paprika”, made by Armando Lozano Forte from Fuenlabrada i Madrid. The main ingredients are, sachettini, red pepper, soy sauce, olive oil, water and smoked paprika La Chinata.

La primera receta de nuestro IV Concurso Internacional de Recetas Pimentón Ahumado La Chinata son estos “Sacchettini al tartufo con pimentón de la vera”, elaborados por Armando Lozano Forte desde Fuenlabrada en Madrid. Los ingredientes principales son sachettini, pimiento rojo, salsa de soja, aceite de oliva, agua y pimentón ahumado La Chinata.

He will receive a special gift box that contains one Smoked Paprika Flakes grinder of each variety. Recibirá un pack especial de regalo con el Molinillo de Escamas de Pimentón Ahumado de cada variedad.

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

By Prensa 17 de diciembre de 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

NETASA presents the new recipes section of the official La Chinata website

By Prensa 10 de noviembre de 2015 No comments

NETASA, family-owned business based on Plasencia in Spain, proudly presents the new “recipes” section in the official La Chinata website (www.lachinatacom) in order to promote practical usages of its full range of products.

 

This section offers comprehensive details of elaboration, timings and presentation; it’s an ideal place for those who want to take advantage of the full range of NETASA products. In addition to, users can share and vote for their favorite recipes, print, download the high-res pictures and a lot of contents more.

 

Appetizer, Dessert, Meal, Main and side dishes are the main categories. Users can search by ingredients or even by the different international cuisines, such us, American, Arabian, Hungarian, French, Mexican and Spanish, amongst others.

 

More information: http://lachinata.com/recetas/

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