There's paprika, and then there's La Chinata.
Harvested in the De La Vera region, there's a reason La Chinata Smoked Paprika stands head and shoulders above the rest. La Chinata is DOP certified, meaning every single pepper is harvested in that specific region. Often, cheaper paprika you will find is a blend of different peppers from different farms and sometimes even peppers from different countries.
Famed for it's deep flavour and unique smokiness, a little goes a long way! Add a pungent, peppery twist to your dishes - whether it's the hot or mild paprika, or the hot pepper flakes.
Did you know that for every 7kg of peppers harvested, only 1kg of paprika is made?
This photo was actually taken at @lachinatasmokedpaprika's farm, where every single pepper is harvested completely by hand. The farmers must carefully select only those that are ripe - harvesting only those that are classified as in a perfect state of maturity, giving your paprika that bright red colour!
Once the peppers have been picked, they aren't sent to the smoke houses and stacked up until they are 3 metres high. The same Spanish oak is always used, to ensure that distinct smoky flavour always stays the same.
At this point, the farmer must make sure the fire never goes out and keep the fire is burning 24 hours a day for 7-14 days.
La Chinata Mild Smoked Paprika DOP 70g
Produced in the La Vera DOP in Extremadura from peppers that have been grown in one of the 52 villages within the DOP.
This smoked paprika had a mild, bittersweet flavour and is perfect when used in a paella.
La Chinata Hot Smoked Paprika DOP 70g
Also produced in the La Vera DOP, by grinding Jaranda hot peppers in a stone mill.
This paprika has a hot kick to it, fantastic when used to season chicken or fish before frying, or adding some spice to hearty stews.
La Chinata Hot Smoked Pepper Flakes 24g
The peppers are smoked, the stalks are hand-removed and the pepper is crushed before being packed in a convenient grinder.
Use these hot flakes over meat, fish or pasta for a smoky, extra hot kick!
A Spanish twist on the breakfast classic - Eggs Benedict!
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
1 tsp La Chinata hot paprika flakes (optional)
- Stir 1 tsp Mild La chinata Smoked Paprika into hollandaise sauce.
- Toast the halved English muffins, add a drizzle of olive oil.
- Add some slices of Ibérico ham to your English muffins.
- 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.
- Whilst the eggs are poaching, warm your hollandaise sauce in a separate pan.
- Add the poached eggs to the ham-topped muffins, and spoon the paprika hollandaise over the eggs.
- Top with La Chinata hot paprika flakes (optional)
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.
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
- Heat olive oil in a large pan
- Add cumin seeds and paprika to the pan, toast the spices to draw the flavour out.
- Add the jars of fritada and Sofrito. The Sofrito contains perfectly seasoned tomato and onion, and the Fritada is a pepper and tomato sauce.
- Add the roasted red peppers.
- Simmer the sauce for 15 minutes, until thickened.
- Make 3 wells and add the eggs. Pop the lid on and gently simmer for around 5 minutes, or until eggs are done.
- 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).
Extra virgin olive oil
2 x tbsp La Chinata mild or hot paprika
400g chicken breast or thigh deboned
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
- Heat pan with olive oil, add salt
- Fry the chicken until golden
- Add the green beans beans and butter beans
- Add the freshly grated, ripe tomatoes and 2 tbsp of paprika
- Add 900ml of hot stock
- Add a pinch of saffron
- Add the bomba rice
- Let it simmer for 20 minutes
- Add fresh sprigs of rosemary
- (Optional add newspaper - sprinkle with some water) or use a traditional lid, and leave off the heat for 5 minutes
Gambas Al Ajillo
Just four ingredients are needed for this classic Spanish tapa. Make sure you serve this with plenty of crusty bread to soak up the delicious, garlicky oil!
Patatas Bravas with Alioli
There really is no comfort food like this classic Spanish dish. Effortless to make at home, we roasted our patatas in plenty of extra virgin olive oil and La Chinata paprika, then served with our spicy Salsa brava sauce and a good dollop of smoked alioli.