Posts tagged 'smoked paprika'

Salmón asado con pimentón ahumado / Smoked Paprika Roasted Salmon

By Prensa 30 de junio de 2016 No comments

Healthy Recipes food blog intended for the healthy living people suggest this tasty Smoked Paprika Roasted Salmon recipe, in which one of the ingredients is the Smoked Paprika Powder.

El blog para amantes de las recetas saludables, Healthy Living, sugiere esta sabrosa receta de  Salmón asado con pimentón ahumado, entre cuyos ingredientes principales se encuentra el Pimentón Ahumado.

Solomillo al pimentón de la Vera / La Vera Smoked Paprika Sirloin

By Prensa 24 de junio de 2016 No comments

(C) Andalucía Videorecetas

#videorecipe #smokedpaprika #pimentónahumado

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

By Prensa 17 de junio de 2016 No comments

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

‪#‎smokedpaprika‬ ‪#‎pimentónahumado

Mexican Fajitas with Chicken and Vegetables

By Prensa 6 de junio de 2016 No comments

Take advantage of our Smoked Paprika Flakes with this new fresh La Chinata's recipe.

Clic below to get the full recipe details.

Smoked Paprika BBQ sauce / Salsa barbacoa con pimentón ahumado

By Prensa 6 de mayo de 2016 No comments

This Smoked Paprika BBQ sauce is a food recommendation by the Italian blogger Mamma Tester, whose main ingredients are red peppers, onion, tomato sauce, olive oil, vinegar, sugar, salt and sweet smoked paprika La Chinata.

Esta Salsa barbacoa con pimentón ahumado es una sugerencia gastronómica de la bloguera italianaMamma Tester, cuyos ingredientes principales son pimientos rojos, cebolla, salsa de tomate, aceite de oliva, vinagre, azúcar, sal y pimentón ahumado dulce La Chinata.

Our Smoked Paprika Powder in the APTC magazine of the El Corte Inglés / Nuestro Pimentón Ahumado en la revista APTC de El Corte Inglés

By Prensa 28 de marzo de 2016 No comments

En la edición del presente mes de marzo.

Pork chops alla Pizzaiola

By Prensa 4 de marzo de 2016 No comments

Another tasty recipe made in La Chinata to take advantage of the new Smoked Paprika Flakes.

Vegan Paté / Paté Vegano

By Prensa 2 de marzo de 2016 No comments

Danza de Fogones is a Spanish food blog where they suggest this taste Vegan Paté whose main ingredients aredried tomatoes, red peppers, almonds, garlic, say sauce, ground cumin, olive oil and smoked paprika powder.

Danza de Fogones es un blog gastronómico español donde sugieren este sabroso Paté Vegano cuyos ingredientes principales son tomates secos, pimientos de piquillo, almendras, orégano, ajo, comino, aceite de oliva y pimentón ahumado.

Oil poached bonito

By Prensa 24 de febrero de 2016 No comments

New La Chinata's recipe to take advantaga of the new Smoked Paprika Flakes.

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 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.



Main Winner:


Author: Nadine Horn (Ulm, Alemania)

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



Special prizes

The Most Original:


Author: Mª Carmen Arbiol Agustí

Prize: Gift Pack "La Chinata" No. 2



The Most elaborated:


Author: Isabel Mª García Arias (Salamanca, Spain)

Prize: Gift Pack "La Chinata" No. 2



Best photography:


Author: Zorica Lakonic (Bijela, Montenegro)

Prize: Gift Pack "La Chinata" No. 2




Best recipe presentation:


Author: JESÚS ANTONIO IGLESIAS (Plasencia, España)

Prize: Gift Pack "La Chinata" No. 2