It's Calçotada season!

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.

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. 

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.

Roast pork taste. Hot paprika kick at the end. Fires up bean stews. Great to grill on the parilla. These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versatile, they can be grilled, fried, poached or casseroled with equally good results.The flavour is pleasingly meaty, the texture is firm.Each pack contains 6 pieces with an approximate weight of 350g  See our recipe for the famous Brindisa Chorizo Roll.

White haricot beans cooked to exactly the right texture before being put into jars. They are creamy and melting which makes them perfect for use in casseroles, salads, dips or side dishes. An excellent product if you want to make real fast food. Drained weight: 600g

Gentle paprika warmth and richness. Traditional style cooking chorizo. Great on the parilla grill. These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versatile, they can be grilled, fried, poached in wine or cider, or casseroled with equally good results.  The flavour is pleasingly meaty, the texture is firm. Each pack contains six pieces with an approximate weight of 350g

Soft, melting black pudding. Sweetness from onions. Grill or BBQ, a breakfast treat. Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish. This Catalan variety is a soft type, made to be cooked, and contains a good quantity of onion, giving it a pleasant sweetness. The cocktail-sized puddings can be fried, grilled, baked or poached or cooked down to give texture to casseroles. Approximately 600g in weight

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

This mild, horseshoe-shaped cooking chorizo, produced in La Rioja, is particularly good either barbecued or poached in red wine. It has a rich, clean flavour with a hint of smokiness from the pimenton de la Vera and pairs exceptionally well with beans and pulses or good crusty bread.Unlike most producers, who rely on commercial cultures for fermentation, Embutidos Alejandro lets nature take the lead. The naturally occurring lactic acid bacteria in their facility kickstarts the curing process, creating a truly unique, terroir-driven flavour profile.

Grown in the upper reaches of the fertile valley of the River Ebro in Navarre whose conditions are ideal for the cultivation of artichokes. They are partially cooked, before the leaves are removed and the hearts are trimmed by hand. Cooked to Brindisa's specifications they have a delicious slightly nutty, waxy flavour.

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. 

Our Arbequina oil is produced in Navarra, using 100% Arbequina olives, this varietal is most associated with Northern Spain. The finished oil is sweet and grassy with hints of green tomato and a lightly peppery aftertaste.

Unsalted marconas are especially good for cooking and baking. Their beautiful creamy, smooth texture and sweet almost buttery flavour is due to their richness in almond oil.

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.

Soft, melting black pudding. Sweetness from onions. Grill or BBQ, a breakfast treat. Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish. This Catalan variety is a soft type, made to be cooked, and contains a good quantity of onion, giving it a pleasant sweetness. The cocktail-sized puddings can be fried, grilled, baked or poached or cooked down to give texture to casseroles. Approximately 300g 

These cooking chorizos, spiced with mild, smoked paprika are free from any artificial colourings or preservatives and are an excellent ingredient in many different dishes. At their best poached in wine or cooked in a casserole, they add a depth of flavour a hint of smokiness and a beautiful colour to whatever they are cooked with.

These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versatile, they can be grilled, fried, poached or casseroled with equally good results. The flavour is pleasingly meaty, the texture is firm.

Tolosana black beans cooked to exactly the right texture, ready to eat. They are originally from the town of Tolosa in the Basque Country. They are preserved in the same liquid they were cooked in, keeping all the flavour and characteristic reddish black colour. Use the aquafaba (liquid) for cooking and thickening sauces. They are creamy and melting which makes them perfect for use in stews with Morcilla or Chorizo, in salads or side dishes. An excellent product if you want to make real fast food. Try serving with hot guindilla chillis to contrast to the creaminess of the bean. José Salcedo Soria is the family-run producer of Navarrico. The company is based in in the fertile south of Navarre area, known as La Rivera, where the river Ebro irrigates the vegetable fields, an ideal area for cultivating vegetables. The family owners have been in business since the 1950s.

Picked from the haricot plant and cooked fresh (not from dried) before preserving in a jar - Pochas beans are recognised as one of the best ingredients in the region of the Ebro river. Typically used in local dishes in the Spanish regions Navarra, Rioja and Aragon, the fresh Pochas have a whiteish green colour, with a very fine texture. Delicious with clams or monkfish. José Salcedo Soria is the family-run producer of Navarrico. The company is based in in the fertile south of Navarre area, known as La Rivera, where the river Ebro irrigates the vegetable fields, an ideal area for cultivating vegetables. The family owners have been in business since the 1950s.

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 juice or brown them quickly on the BBQ for stunning results. 

Our Brindisa Picual Extra Virgin Olive Oil showcases Spain’s most widely grown olive variety, prized for its intensity and resilience. Robust and herbaceous, with a peppery kick and gently bitter finish, it offers aromas of tomato leaf, almond and fresh fruit. Naturally high in polyphenols, Picual is exceptionally stable, making it as suitable for high-temperature cooking as it is for drizzling over ripe tomatoes, bitter leaves or hearty stews. A bold, versatile oil with real character.

Kindly note this is a seasonal product that is only available from January/February until April. We receive calçots in limited quantities on a weekly basis during this period. If they show as sold out, click the 'notify me when available' button for updates. Calçots are Catalonia's celebrated green onions. Longer and more delicate in flavour than spring onions, they are traditionally grilled and served with salsa romesco, a special sauce made from dried red peppers, nuts, garlic, vinegar and olive oil. Our specially priced kit includes 1 bunch of calçots and two jars of Brindisa romesco sauce, just the right amount to serve them with.  Full contents list: 1 x 25 Calçots 2 x Brindisa Romesco sauce, 200g jar (contains milk, nuts and gluten) See here how to prepare your own Calçotada.

Kindly note this is a seasonal product that is only available from January/February until April. We receive calçots in limited quantities on a weekly basis during this period. If they show as sold out, click the 'notify me when available' button for updates. Calçots are Catalonia's celebrated green onions. Longer and more delicate in flavour than spring onions, they are traditionally grilled over an open fire and served with salsa romesco, a special sauce made from dried red peppers, nuts, garlic, vinegar and olive oil. See here how to prepare your own Calçotada.

An exceptionally succulent and marbled cut from between the shoulder blade and the loin, secreto is the ultimate hidden gem of Spanish butchery. Best cooked over a high flame or on the barbecue, it releases a rich, nutty aroma and stays beautifully tender.  From pure bred Ibérico pigs raised free-range across the dehesas of Extremadura, Señorío de Montanera’s meat is celebrated for its depth of flavour and buttery texture. The pigs feed on acorns during the montanera, producing pork with exquisite marbling and a distinctive, sweet richness.  Approximately 900g. This is a frozen product.*  *Brindisa takes all due care to pack frozen items securely. Please unpack immediately on delivery. Products that have partially defrosted may be treated as fresh, with a reduced shelf life.