A defining ingredient of the Spanish kitchen, La Chinata Spanish smoked paprika is favoured by top chefs and food writers worldwide. It is instantly recognisable in its red tin and can be seen in the kitchens of the likes of Jamie Oliver, Nigella Lawson and Gordon Ramsay.
The rounded smoky flavour and intense colour of La Chinata smoked paprika make it a great addition to so many dishes. It is essential in a traditional Spanish paella and delivers so much flavour when used in marinades, rubs, dressings and sauces. La Chinata smoked paprika works especially well with fish, chicken, beef and vegetables bringing out flavours that salt and pepper alone simply cannot.
Sabato has enjoyed a long-standing relationship with La Chinata, which was founded in 1975 by the Oliva family. Cecilio Oliva has been joined by his two sons Javier and Carlos and they continue to produce this world class spice.
Pimentón (peppers) from la Vera in Spain, are smoked over oak for 10-15 days to intensify their flavour before being stone-ground to produce a paprika totally distinct from other paprikas. In 1993 ‘Pimentón de la Vera’ became the world’s first pepper spice with ‘Denomination of Origin Protection’ (DOP).
There are three varieties of La Chinata smoked paprika to choose from, dulce (sweet), agridulce (bittersweet) and picante (spicy). Each variety is made from a different variety of pepper, unique in taste. We recommend starting with dulce and working your way through the range. Although if you like spicy foods, go straight to the picante!
Paprika flakes are a NEW addition to the La Chinata range. These are packaged in convenient glass bottles with grinders and are perfect for grinding over steak, eggs and potato and for use at the table.
