Recipes:

Eggs Ibérico

A Spanish twist on the breakfast classic - Eggs Benedict!

Ingredients:

4 x free range eggs

2 English muffins, halved

100ml hollandaise sauce (you can buy pre-made or make your own using a hand blender, 1 egg yolk, 1 tsp lemon juice, 1 tsp water, and then slowly adding 115ml of melted butter, whilst constantly blending)

50g Señorio bellota 100% Ibérico ham

Unio Chardonnay Vinegar for poaching the eggs

Olive oil

1 tsp La Chinata hot paprika flakes (optional)

Method

1. Stir 1 tsp Mild La chinata Smoked Paprika into hollandaise sauce.
2. Toast the halved English muffins, add a drizzle of olive oil.
3. Add some slices of Ibérico ham to your English muffins.
4. Poach 2 eggs by adding a splash of white wine vinegar, to a pan of gently-boiling water and cook for 2 1/2 - 3 minutes.
5. Whilst the eggs are poaching, warm your hollandaise sauce in a separate pan.
6. Add the poached eggs to the ham-topped muffins, and spoon the paprika hollandaise over the eggs.
7. Top with La Chinata hot paprika flakes (optional)

Smoky Shakshuka

Traditionally a North African dish, this recipe works well as a brunch or even as a dinner. Toasting the spices is crucial to bringing out the natural deep smokiness of the paprika and sweet fragrance of the cumin.

Ingredients

Extra virgin olive oil

1 x tbsp La Chinata Hot Paprika

>1 x tsp La Chinata Hot Pepper Flakes

1 x tbsp Cumin Seeds

1 x jar of Fritada

1 x jar of Sofrito

1 x jar of Navarrico Red Peppers

3 x Free Range Eggs

1 bunch of Fresh Parsley

Method

1. Heat olive oil in a large pan
2. Add cumin seeds and paprika to the pan, toast the spices to draw the flavour out.
3. Add the jars of fritada and Sofrito. The Sofrito contains perfectly seasoned tomato and onion, and the Fritada is a pepper and tomato sauce.
4. Add the roasted red peppers.
5. Simmer the sauce for 15 minutes, until thickened.
6. Make 3 wells and add the eggs. Pop the lid on and gently simmer for around 5 minutes, or until eggs are done.
7. Top with fresh parsley, serve with toasted sourdough bread.

Easy Valencian Paella

This easy version of the famous rice dish is ready in just 45 minutes. Once adding the rice, you mustn't stir it - this is to make sure the rice doesn't release lots of its starch, and so that you get the 'socarrat' (that thin, crispy layer of rice).

Ingredients

Extra virgin olive oil

2 x tbsp La Chinata mild or hot paprika

400g chicken breast or thigh deboned

Green beans

1/2 a jar of El Navarrico Butter beans

A pinch of saffron

250g Bomba rice

900ml hot chicken stock or hot water

4-6 ripe tomatoes, grated

Method

1. Heat pan with olive oil, add salt
2. Fry the chicken until golden
3. Add the green beans beans and butter beans
4. Add the freshly grated, ripe tomatoes and 2 tbsp of paprika
5. Add 900ml of hot stock
6. Add a pinch of saffron
7. Add the bomba rice
8. Let it simmer for 20 minutes
9. Add fresh sprigs of rosemary
10. (Optional add newspaper - sprinkle with some water) or use a traditional lid, and leave off the heat for 5 minutes