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Spain's most famous rice dish, paella, is named after the pan in which it is cooked whose name, in turn, is derived from patella, or knee cap, which it is thought to resemble. This shallow pan allows the rice to cook at the right speed. Thicker and heavier than the plain stainless steel pans, the enamelled paella pans are coated with a black and white speckled, non-stick finish. They are easy to clean, don't get rusty (there’s no need to use oil after use!) and oven proof. Pan can be used on electric and gas hobs or in the oven. Not suitable for induction hobs. The 4 person pan is 30cm in diameter at its widest upper rim.  View our Seafood Paella Recipe.

Sweet & delicate in flavour. Silky, melt-in-the-mouth tuna ventresca. The ultimate tuna cut. Ventresca is the rich, succulent belly fillets of the tuna, the most desirable part of the fish. Ortiz bonito is caught by rod and line. A 2-star Great Taste Awards winner in 2025 Note from the Judges: "The judges were surprised and delighted by the soft, silky texture of this tuna. The oil had a sweet, clean flavour and the level of salt was really well judged. If only all tinned tuna was as delicious as this!"

BRINDISA THE TRUE FOOD OF SPAIN By Monika Linton Published 8th September 2016. The ultimate in contemporary Spanish cooking, #BrindisaTheCookBook is a true celebration of Spain, its food and people. Ranging from the most unusual artisan dishes to the classics of Spanish cooking, this recipe collection draws on Brindisa’s specialist knowledge to introduce you to delights such as jamon iberico de bellota, chorizo, cured ham and fish, fumet (rich Catalan fish stock), farmhouse cheeses, prepared pulses, olive oils and vinegars, sweet treats and store cupboard basics that are essential for Spanish and Mediterranean cooking. Covering the unique way good food is integral to everyday Spanish life, ranging from traditional breakfasts to substantial lunches, small plates of Spanish food and very simple suppers for during the week, to big family get-togethers at the weekend, this is not just a book about recipes, but a true celebration of Spain, its food and people, countryside and producers. The most comprehensive and authoritative book on Spanish food yet published. ‘Monika has been championing the best Spanish ingredients for 30 years, hugely influencing the way we cook and eat now. This is a fascinating and wonderful book, so obviously written with love’ Samantha Clark, Moro ‘This book, an opus of knowledge, experience and judicious good taste, from one of everyone’s great food heroes, Monika Linton, captures everything wonderful and life affirming about Iberian cuisine’ Jackson Boxer, Brunswick House ‘A superb bringing to the page of Monika’s love and respect for Spain and, most importantly, an elegant, engaging and gentle way with its produce’ Jeremy Lee, Quo Vadis ‘A totally awe-inspiring cookbook, written from a deep knowledge and understanding of Spanish artisan foods, with carefully chosen recipes to celebrate each beautiful ingredient – a gem’ Darina Allen, Ballymaloe Cookery School ‘It is not only a wonderful food book, but also a fascinating journey through Spain’ Nieves Barragán Mohacho, Barrafina. ‘Not only does Monika give us delicious recipes, but her understanding of Spanish food culture and history is enthralling. As she rightly says, it’s not all about tapas’ Angela Hartnett, Murano  

Riojan recipe. Rich, balanced, oaky. Long matured. A unique chorizo. Easy slicing. Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat. Their coarse cut, mildly spiced, cured Magno velita chorizo is one of their iconic products: cured for a minimum of 60 days it is a great chorizo, moist, with an excellent balance of lean and fat and a clean, lingering flavour. Any surface mould on this product is entirely natural and should just be rubbed off with a damp cloth

Unparalelled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This mild version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.

Unparalleled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This hot version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.

This is a unique, artisan oil made from 100% Arbequina olives grown on a single estate in Toledo. Naturally creamy and delicate, it has aromas of banana and fresh grass, a ripe olive fruit flavour, low bitterness and a gentle peppery finish. After pressing, the oil travels to Plasencia in Extremadura where it is traditionally smoked for 15 days over holm oak wood in the same chambers used to produce Pimentón de la Vera DOP. This collaboration with Netasa, master makers of La Chinata paprika, gives the oil its distinctive, powerfully smoky depth. Production is strictly limited to the capacity of one olive farm, with each bottle individually numbered and sealed with wax. Perfect for drizzling over grilled meats and vegetables, finishing soups and sauces, or adding a rich, smoky note to everyday dishes.

These small fruit wheels from Paiarrop are made only using two ingredients: pressed whole pitted Deglet Nour dates and Marcona almonds. The Marcona almonds are the very best that Mediterranean Spain produces: moist, and rich in oil for extra flavour. Dates are full of energy and fibre so they are a very healthy sweet snack. This wheel is ideal eaten thinly sliced on its own, or as an accompaniment to a Spanish cheese board.

These small fruit wheels from Paiarrop are made only using two ingredients: pressed whole dried Pajarero figs and Marcona almonds. Pajarero figs are produced in Extremadura and they are recognised for their rich sweet flavour, their delicate skins and succulent juicy texture. The Marcona almonds are the very best that Mediterranean Spain produces: plump, creamy and rich in oil for extra flavour.  Sweet and fragrant figs, plump oil-rich almonds melded in an iconic Spanish accompaniment to cheese.

Spain produces a flavoursome, thin skinned variety of fig called Pajarero used by La Higuera to create these highly prized chocolates. These fruits create the perfect medium to carry the rich flavours of the silky milk chocolate salted caramel truffle filling and the smooth milk chocolate coating. Best enjoyed at room temperature accompanied with a chilled PX sweet wine or an espresso for an afternoon pick-me-up.

Delicious thin leaves of 70% cocoa chocolate with a touch of Mediterranean salt. They come in a lovely tin decorated with a vintage illustration from the early 1900s. Perfect for gifting and stocking fillers. Smooth bittersweet dark chocolate spiked with bursts of savoury intensity. These are a guilty pleasure to enjoy on their own or with an espresso.

Tender, indulgent texture. Sear on the barbecue, dress with paprika and oil. Galicia is justly famed for its octopus cooks (pulpeiros) and its archetypal recipes "pulpo a la Gallega" and "pulpo a la Feria" which rely on the quality of the raw materials, the best of which, like this octopus, come from the coast of Morocco. These tentacles are steamed in their own juices and are tender, versatile and flavoursome. Use cold in salads, heat through in their liquid or brown them quickly on the BBQ for stunning results. 

Elegant flavour of fish heightened by the sharpness of the vinegar escabeche. Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. Pale pinky white, low fat with a very delicate flavour, preserved in vinaigrette.

Delicate mild flavour. Soft texture. A regular feature in Spanish salads. Elegant with mayonnaise. Grown in the upper reaches of the fertile valley of the River Ebro in Navarra and manually harvested; the asparagus is hand trimmed and graded before being cooked and bottled or tinned.  The soft white spears are a familiar sight in almost any tapas bar in Spain, their mild flavour often complemented by mayonnaise. You can also serve them with piquillo peppers and a piquillo pepper paste.

This cooking chorizo has the characteristic touch of the region of Astorga, in Castilla y León. The vibrant colour and aromas of the paprika are not overshadowed by the spices. This cooking chorizo has a pleasant warmth, a savoury taste and a lasting finish. Approximate weight 750g-800g Ideal for simmering in water, wine or cider. A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, a summer lentil salad, or, once grilled, add a few slices to a bean and vegetable stew. Great with our heirloom Faba beans. 

These top quality mussels are cultivated in the Galician estuaries in floating platforms called bateas. From the Ria de Arousa, the largest mussel farm in the world, they are larger and meatier than most. To prepare them to gourmet standards their hairs are cut with scissors to get a smoother mussel. They are boiled and then fried before being hand packed in a gentle, very fine, marinade made from fresh ingredients. These mussels are large and meaty and the escabeche is very gentle, warm with a slight sharp finish. The simplest way to serve these is to top a Sarriegui crisp with a mussel and down it in one or just with a piece of freshly baked sour dough. From the book "Brindisa - The True Food of Spain": "To add a touch of freshness and colour, drain the mussels from their tin, keeping the marinade to one side. Finely chop 1 medium ripe tomato, 1/4 medium red pepper and the white of spring onion and mix into the marinade. Put the mussels back in the tin and spoon the marinade over the top." A 1-star Great Taste Awards winner in 2024

Delicate flavour, tender texture. Cantabrian fillets in vinaigrette. Versatile, everyone's favourite fish. Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be boquerones are marinated for about 8-12 hours in white wine vinegar before being drained, filleted and then packed in sunflower oil. They are firm and juicy, with an excellent balance of acidity and richness, truly delicious. Boquerones are a key element of the Spanish aperitivo (a pre-dinner drink and snack ritual). Served by themselves or with some crisps, they are excellent accompanied by vermut or white wine.

Mellow, fruity paste from delicate Ñora peppers. Adds extra dimension to many recipes. Nora are small round peppers that originated in the Americas and were brought back to Europe by Spanish conquistadores. The flesh of the peppers is air-dried and hydrated then made into a rich paste. Mild and gently fruity, when dried, nora peppers are the basis of much of the paprika produced in Spain. Nora paste is an essential ingredient for many fish dishes, rices and stews. It is also the base for romesco sauce. Because of its texture and intense flavour it can also be used for a pasta sauce, as a base for pizza toppings or to fill empanadas.

Miraflores peaches peeled by hand, gently cooked then cut in halves and preserved in a light sweet syrup, 8 pieces per jar. Natural peach flavour with light and delicate syrup. For baking in cakes and tarts, to accompany delicious cheese, as an ingredient for the finest trifles, jellies and mousses or simply with yoghurt or cream.

Toasted and caramelised Marcona almonds coated in white chocolate, then dusted in pure cocoa powder. The beautiful vintage tin uses a design from their 1901 range. At first, pure cocoa powder gives a bitter taste which is then offset by the sweet, creamy taste of the white chocolate in a combination that is enriched by the caramelized notes and crunchy texture of the whole Marcona Almonds. Great combination of aroma, flavour and texture. Please note we are unable to accommodate requests for specific tin designs.

Gently firm. Mild bitter finish, yet sweetened with herb dressing. Hard not to finish the tin! These artichokes from Navarra are partially cooked before the leaves are removed and the hearts trimmed by hand. They are then marinated in sunflower oil, white wine vinegar, parsley and basil.  The marinated artichokes have a tender texture and a nutty and citrusy flavour mellowed by the oil and the herbs. Serve in a cold tapa with Ortiz anchovy fillets, in salads or quickly roast them on a griddle.

Rich, smoky. A classic Basque recipe. Grills easily. A regional speciality of north-east Spain, the chistorra (sometimes spelt txistorra) is a long, thin cooking chorizo that is delicious cooked with huevos rotos or in a tortilla de patata, or simply grilled on a barbecue. This chistorra from La Rioja is mildly spiced and has a deep savoury flavour with a long, clean aftertaste. This is a fresh product and has a shelf-life of approximately two weeks. 

Mild ñora pepper, toasted almonds, roast tomatoes & garlic. Sauce for salads, vegetables & fish. A Catalan speciality, this is made using a combination of hazelnuts, almonds, sweet nora peppers and tomatoes. A rich, nutty sauce with a real depth of flavour. Serving suggestions: traditionally eaten with fish or grilled calçots, it is equally good with steamed vegetables, asparagus or roast chicken, xatonada salad (salt cod and frisee salad) or with grilled escalivada.

Rich, hot, dense tomato sauce. A national favourite on fried potatoes! A spicy, tomato based sauce, traditionally spooned over cubes of crisp, roasted potatoes to make the well known patatas bravas. With a pleasant warmth from the paprika it can also be used in marinades, adding a touch of heat and acidity. Serving suggestions: spoon over roasted vegetables, BBQ meats, grilled sausages, fried potatoes or use to add a bit of heat to homemade baked beans. A 1-star Great Taste Award winner in 2023