10-50

Grown in the Ebro delta in Tarragona, this Bomba rice is capable of absorbing up to three times its weight in liquid, which means that it takes on the flavour of the cooking stock most effectively.  It makes a perfect paella, not only flavoursome, but with each grain of rice separate from the other. Illa de Riu is a third-generation family company, who grow exceptionally high quality rice. They have channelled their resources into improving the seed stocks of the rices they cultivate, and hence are responsible for growing some of the best rice in Spain.   

Offer: Spend over £80 on Brindisa products and get this 4 person paella pan for FREE (automatically added to basket when you spend over £80). Limited time.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.

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 8 person pan is 38cm in diameter at its widest upper rim.  View our Seafood Paella Recipe.

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.

Tender, moist, flavourful. The star of rustic stews, fresh salads, dips. Easy to desalt at home.Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts. This style of cod, bacalao verde, is not as heavily salted as traditional types. However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times. 

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. 

*Please be aware the tins are fragile and can experience dents in transit. We will only refund or replace any dented tins if the product has been compromised or the tin is leaking. These butter beans, or judiones, are carefully cooked to retain their shape and texture. The beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.

Tender, moist, flavourful. The star of rustic stews, fresh salads, dips. Easy to desalt at home. Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts. This style of cod, bacalao verde, is not as heavily salted as traditional types. However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times. 

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.

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.