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La Chinata paprika 70g

La Chinata pimentón, 70g

£2.95 (Each)

  • In Stock
  • Vegan Product
  • Gluten Free Product

This paprika is produced in La Vera, 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. 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
Energy 1,313kJ / 314kcal
Fat 12.8g
   of which saturates 1.9g
Carbohydrate 34.7g
   of which sugars 7.6g
Protein 14.9g
Salt 0.0g
* 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.

Cod & saffron chowder

1 x 300g bacalao fillet, desalted (see method)
500ml fish stock
18 saffron stamens, broken/chopped
5ml / 1tsp Catalan oregano with flowers (or 2.5ml / ½ tsp dried oregano)
150g panceta (rind off), cut first into thickish slices and then cross cut into narrow strips
30ml olive oil (preferably Arbequina)
200g onion, cut to a medium dice (2 smallish onions)
500g potatoes, peeled and cut into a 1.5cm /½” dice
2 cloves garlic, sliced
500ml milk (preferably full fat)
¼ tsp pimentón picante
¼ tsp coarsely ground black pepper
Chives, finely chopped


      1. Desalting the fish: 24 hours before - rinse the bacalao well then put to soak in plenty of water; refrigerate overnight, changing the water once.
      2. Skin the bacalao fillet and cut into 2.5cm /1” pieces.
      3. At the same time, in a sauce pan, warm the stock, saffron and oregano to just below simmering and hold at this temperature for a few minutes to release the flavours.
      4. In a deep pot over a medium-low heat cook the panceta well until lightly browned but not crispy; remove from the pot.
      5. Increase the heat a little, then add to the pot the olive oil, onion & potato and cook until onion softened (approx 10 minutes).
      6. Add stock mixture and sliced garlic, cooking until potatoes tender (approx 10 minutes).
      7. Add panceta, milk, bacalao, pimentón and black pepper, taste for salt at this stage and bring to a very gentle simmer for 5 minutes.
      8. Garnish with chives and serve.

    Variation: For a delightfully rich version of our bacalao chowder replace 150ml of the milk with the same quantity of double cream.