Spain

Discover some of Spain’s regional paellas

A hot, smoked spice for chilindrón stews, sauces and chorizo

A versatile sweet, smoked spice to flavour paellas and marinate chicken

A spicy-sweet smoked spice, great with fried halloumi, squid and home cured chorizo 

Squid ink sauce - serve alongside fish, stir through pasta or paellas

Use sparingly in home-made pasta, paellas and risottos

Mutlipack of squid ink - use in home-made pasta, paellas and risottos

Use to colour pasta, paella and risotto

Use in romesco sauce and for chorizo sausage smokiness

High-quality, Iranian saffron for colouring and flavouring rice, soups, tagines or cakes

High-quality, Iranian saffron for colouring and flavouring rice, soups, tagines or cakes

Delicate, herbal notes - creat with blue cheese, poached fruit and tarts

Complex, nutty notes - great on a cheeseboard, salad or crêpe

Pan fry with chorizo and anchovies, or add to a paella or green salad

Stuff with soft goats cheese, olives, lentils and herbs

Extra virgin olive oil with spicy, fruity aromas and a peppery kick

A honey-fragrant vinegar for light Spanish salads 

Delicious, delicate vinegar with 25% grape juice - drizzle over cured meat and grilled fish

A delicate, sweet vinegar with 25% grape juice - perfect for seafood and salad dressings

Use in the Catalan-style paella, fideuà.