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La Chinata Paprika

  • Sweat chopped onions and garlic (you could also add shallots, carrots or capsicum) gently in extra virgin olive oil  with La Chinata paprika. Use as a base to start braises, soups, lentil , rice or meat dishes.
  • Toss kumara, pumpkin or potato wedges in extra virgin olive oil , salt and La Chinata paprika and bake in a hot oven until golden and crisp.
  • In a mortar and pestle combine La Chinata paprika with fresh garlic, oregano and a splash of extra virgin olive oil and Romulo sherry vinegar . Use as a marinade for lamb, chicken, fish or pork.
  • Use La Chinata paprika to dust fish, prawns or squid rings before serving.
  • Add La Chinata paprika to Sabato aioli , salad dressings or baking for a smoky flavour.
  • Mix a few spoonfuls of La Chinata paprika with a little extra virgin olive oil and lemon and rub all over and inside a whole duck or chicken. Leave for one hour before roasting.
  • Liven up your macaroni or cauliflower cheese by adding a spoonful of La Chinata paprika to the béchamel.

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Sabato


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