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La Chinata smoked paprika mild, D.O.P. 70g

La Chinata pimentón dulce, D.O.P. smoked, 70g

£2.95 (Each)

  • In Stock
  • Vegan Product
  • Gluten Free Product

This paprika is produced in the La Vera DOP in Extremadura from peppers that have been grown in one of the 52 villages within the DOP.

The peppers are smoked by the growers before being sent to the factory where they are ground in stone mills, to preserve the quality. Warm and smoky with a very gentle hint of heat.

Smoked pepper
Storage & Care
Keep in a cool dry place away from direct sunlight
Nutrition Per 100g
Energy749kJ / 180kcal
   of which saturates1.9g
   of which sugars6.4g
* Typical values per 100g


Netasa, which produces smoked paprika with the De La Vera DOP, is a family firm that was established in 1975.

Its La Chinata brand name came from the nickname for the inhabitants of the village of Malpartida de Plasencia, where the company founder was born.

Alubias with crispy morcilla

350ml vegetable stock
300g firm potatoes, peeled and cut into 2.5cm dice
1 medium carrot, peeled and finely diced
2 dried choricero peppers, stems and seeds removed and cut in 2-3cm "squares"
2 dried guindilla peppers, stems and seeds removed and cut in 1cm "squares"
6 garlic cloves, peeled and cut in half lengthways
1tsp Catalan oregano
1/2 tsp ground cumin
200g baby spinach
1 jar Navarrico alubias haricot beans, rinsed and drained
1 tbsp Brindisa Arbequina olive oil
1 pack of Brindisa morcilla, cut into 1cm slices
Sweet pimentón


  1. In a casserole dish bring the stock to a simmer.
  2. Add the potatoes, carrot, peppers, garlic, oregano and cumin, cover and simmer until the potatoes are tender - approx. 20 minutes.
  3. Stir in the spinach half at a time until wilted, then add the haricots; simmer for a further 5 minutes.
  4. Meanwhile heat the olive oil in a frying pan over a medium-high heat; fry the morcilla slices until crispy (and crumbly) – there will be spattering.
  5. Fold the crispy morcilla to the beans; check for seasoning.
  6. Serve in bowls, garnished with the pimentón.