La Chinata Hot Smoked Paprika Powder 750g

Hot Smoked Paprika Powder

La Chinata Hot Smoked Paprika Powder 750g brings together rich smokiness, deep red colour and a warming chilli kick in one brilliantly versatile Spanish seasoning. Also known as hot pimentón, this smoked paprika is ideal when you want more than gentle warmth, adding layers of smoky, savoury flavour to everything from paella and patatas bravas to stews, marinades and roasted vegetables.

A little goes a long way. Stir it into tomato sauces, sprinkle it over potatoes before roasting or combine with garlic, olive oil and herbs for a simple meat or vegetable marinade. It is particularly good with chickpeas, beans, eggs, pork and grilled vegetables, where the smoky character has plenty of flavour to work with.

Key Features:

• Generous 750g catering-size pack for regular use.
• Hot variety with a warming chilli character.
• Finely ground powder distributes easily through sauces, rubs and marinades.
• Spanish paprika from La Chinata.
• Provides natural red colour alongside its distinctive seasoning character.
• Particularly useful for Spanish, Mediterranean and barbecue-inspired cooking.
• La Chinata Hot Smoked Paprika Powder 70g also available.
• La Chinata Hot Smoked Paprika Powder 750g also available. 

Recipe Inspiration:

• Make smoky patatas bravas by roasting crispy potatoes and serving them with a tomato sauce seasoned generously with hot smoked paprika and garlic.
• Stir a spoonful into chickpea and tomato stew with peppers, onions and spinach for an easy Spanish-inspired supper.
• Combine hot smoked paprika with olive oil, garlic, lemon and oregano to make a smoky marinade for chicken before grilling or roasting.
• Sprinkle it over corn on the cob with sea salt before barbecuing, then finish with lime and a little grated cheese.

What is the difference between hot smoked paprika and regular paprika?

Regular paprika is primarily used for its mild pepper flavour and colour, while hot smoked paprika combines chilli heat with a pronounced smoky character. It can therefore have a much bigger impact on the overall flavour of a dish.

What does pimentón mean in Spanish cooking?

Pimentón is the Spanish name for paprika and is an important seasoning in Spanish cuisine. Different varieties range from sweet to hot, and smoked versions are particularly associated with dishes where a deep, savoury pepper flavour is wanted.

When should smoked paprika be added during cooking?

Smoked paprika can be added early enough to flavour a dish, but it should not be fried over intense heat for too long because ground spices can scorch and become bitter. Briefly cooking it with softened onions or garlic before adding liquid is a good approach for soups, sauces and stews.