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Spanish Pimenton

Spanish Pimenton

RM 68.90

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RM 68.90 per 250 gram

La Chinata Pimenton De La Vera, Sweet-Smoked Paprika, 250gm tin,

GST 6% APPLIES.

MINIMUM ORDER PER DELIVERY RM $200 WITHIN 35 KM RADIUS.

More details

Smoked Paprika powder is the product resulting from the milling of ripe red peppers, dried in a traditional process with either oak wood or holm oak wood. It is cultivated and produced in the region of La Vera, located north of the province of Cáceres1, Spain. This paprika powder is protected by the Guarantee of Origin "Pimentón de la Vera" certifying its lineage and quality. 

The "Pimentón de la Vera" is a product that has a smoky flavour and aroma due to its drying process; and its colour is red with relative brightness. In addition to its high colouring power, its flavour, its aroma and its colour are very stable due to the slow drying process used in its elaboration. 

Culinary uses of Spanish cured Chorizo:  

- In tapas, either in slices, hot or cold, or in typical dishes like migas3. 

- In stews and vegetable soups, such as the one from Madrid, the podrido, the maragato, 

  the Asturian bean stew and the Asturian pot.

- It is very popular in the pasta dish called macaroni with chorizo. 

- It can be also used in preparations with vegetables and sofritos,

  and with some rice dishes as Paella and some casseroles with potatoes.

 

If we did a survey among our Spanish consumers and we asked them how "La Chinata" Smoked Paprika Powder

smells like, we are pretty sure that almost 100 of them will respond that it smells like Chorizo. 

 

Since immemorial time, authentic pork butchers from all areas in Spain where pork derivates products are made

(Salamanca, Huelva, La Rioja, etc/), "La Chinata" Smoked Paprika Powder has been used to elaborate authentic

masterpieces of pork derived products. Using a Paprika Powder with Guarantee of Origin is a quality guarantee,

a mark of distinction and a decisive element in order to create a true culinary jewel such as Spanish sausages. 

Thanks to the traditional method of drying "La Chinata" Smoked Paprika Powder, a characteristic smoky flavor is

given to the pepper; this sets it apart from the peppers produced in other parts of Spain. In addition, the method

of production provides the stability of the color or coloring power capacity without getting deteriorated after the

passage of time, and this is essential for maintaining the sausage as red as in the beginning of its elaboration

during its whole lifetime. 

Depending on the producing areas, the amount of "La Chinata" Smoked Paprika Powder used in every kilogram

of meat varies, but we could say that about 25 gr. of Paprika Powder is used per kilogram of meat. 

 

Season your meat dishes, Lighten up your barbecues!

 

And last but not least to keep you going, here is one of many "Paella Recipes"

Ingredients

  • Spice Mix for chicken, recipe follows
  • 1 (3-pound) frying chicken, cut into 10 pieces
  • 1/4 cup extra-virgin olive oil
  • 2 Spanish chorizo sausages, thickly sliced
  • Kosher salt and freshly ground pepper
  • 1 Spanish onion, diced
  • 4 garlic cloves, crushed
  • Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
  • 1 (15-ounce) can whole tomatoes, drained and hand-crushed
  • 4 cups short grain Spanish rice
  • 6 cups water, warm
  • Generous pinch saffron threads
  • 1 dozen littleneck clams, scrubbed
  • 1 pound jumbo shrimp, peeled and de-veined
  • 2 lobster tails
  • 1/2 cup sweet peas, frozen and thawed
  • Lemon wedges, for serving

Special equipment:

  • Large paella pan or wide shallow skillet

Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Cook's note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered