Spanish

16 products
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  • Bonito del Norte, White Tuna Loin Fillets in Olive Oil, 220g jar Line-caught in the Bay of Biscay, Bonito del Norte weighs no more than 12kg. Then it is processed and hand-packed in olive oil by local artisans as a centuries-old tradition. This premium Spanish white tuna has a mild flavour and is lower in fat than other varieties of tuna. In the kitchen is very versatile; it can be used as an ingredient in salads, sauteed vegetables, tortillas, pasta, rice, sandwiches, or as a stuffing for piquillo peppers.
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  • Spicy Chorizo Hoop 250g Authentic spicy chorizo from Galicia, - made only from Duroc pigs fed on a diet based on dry food and cereals and without any preservatives or artificial colours. Selected cuts, lean and belly pork are marinated with paprika De La Vera, salt and fresh garlic, to create this magnificent spicy chorizo sausage. This product is included in our IBERICA range, being a customer favourite due to its premium quality and excellent taste. Perfect for slicing and eating it as it is.
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  • Alubias, Round White Haricots, 560g, jar Round White Spanish Beans. Our precooked white beans are perfect to make any authentic Spanish hot dish as ‘Alubias con chorizo’ or a cold salad thanks to its slow cooking process and its premium quality. These white selected beans retain all the nutrients, giving your dish a unique texture and traditional flavour.
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  • Bomba rice is a short-grain Spanish rice that when cooked, expands in width, which differs from most rice varieties that expand in length. Bomba rice is able to absorb three times its volume in liquid, so bomba rice is one of the best rice varieties for the preparation of popular Spanish paella recipes. When cooked, the bomba rice remain separate and do not stick together. It is bright white in colour. It is expensive compared to other rice varieties due to the care required in cultivation and the length of
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  • Smoked Bittersweet Paprika De La Vera D.O.P., 125g Tin This bittersweet paprika comes from carefully selected fresh handpicked red peppers grown in the ‘La Vera’ region, southern Spain. Thanks to the knowledge and expertise handed down from one generation to the next, the long peppers are traditionally dehydrated over oak wood fire, in a slow process that can take up to 15 days. The dry peppers are then ground using traditional stone mills to form the paprika, preserving all the natural flavours. The bitter
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