Ideas for La Chinata Paprika

For Marinating Fish
Use 1/2 tsp of La Chinata sweet and 1/2 tsp La Chinata hot paprika, some fresh oregano, 3-4 cloves chopped garlic, 125ml Romulo sherry vinegar, and a little dry sherry.
 

Garlicky Potato Purée
2 tsp of extra virgin olive oil (evo) and the flesh of 1 head of baked
garlic beaten into 1kg potato puree. Sprinkle with La Chinata paprika.
 

Galician Sauce
Combine two cloves of garlic, 1 tsp paprika, 1/2 tsp salt and 4 tsp Forum Cabernet Sauvignon vinegar and drizzle in 1/2 cup evo, whisking until blended. Use over boiled potatoes, grilled meats, prawns or octopus.
 

Marinated Olives
Crespi or Arbequina olives, fine slices of red onion, a pinch of La Chinata paprika, fruity evo and a touch of Forum Cabernet Sauvignon vinegar.
 

Red-Roasted Chicken or Duck
Mix 3 tsp La Chinata paprika (of your choice) with a little evoand rub all
over and inside the bird. Leave for one hour before roasting if time
allows.
 

For Braised Dishes
Sweat La Chinata paprika in olive oil gently with chopped garlic & onions (add shallots, carrots, capsicum). A good way to start lentil or meat dishes.
 

Make cheese sablés as hors d'oeuvres
Pulse 100g butter & 1 cup flour to a fine crumb in a food processor, add 1/2 cup each mature cheese and parmigiano, 1 tsp paprika and 1/2 tsp salt and pulse to form a dough. Knead lightly to bring together, wrap in plastic wrap and chill for 30 minutes. Roll out & cut into shapes & chill for another 30 minutes. Bake at 190ºC for 5-10 minutes or until golden. Top with Sabato pastes.
 

Or add to cauliflower cheese, mushroom dishes, meat dishes, pumpkin wedges or potatoes tossed in olive oil and salt and baked in the oven; paella, risotto or dishes using pulses or lentils, marinades or dressings.
 

Need more Recipes

Order our recipe book click here

only $7.00 (including postage within NZ)