under-10

Adds depth to sauces & dishes. Finely-ground. Peppers dry over oak fires. Produced in the La Vera DOP in Extremadura from peppers that have been grown in one of the 52 villages within the DOP. The peppers are smoked by the growers before being sent to the factory, where they are ground in stone mills, to preserve the quality. This smoked paprika had a mild, bittersweet flavour. If you’re looking for something with more of a hint of spice, try the hot variant of our La Chinata smoked paprika.

This rice is cultivated on the Moorish built river terraces of the town of Calasparra in Murcia. The variety (balilla x sollana) is highly absorbent taking up about 2.5 times its weight in liquid, so it can really show off the flavour of a good stock.

Spice & saffron powder blend for paella. Additive-free mix of spices to flavour paella. This seasoning pack is ideal for rice dishes but can also be used in marinades for chicken and  in stews generally. How to use: empty the sachet into the paella pan before adding the rice. Do not add any other spice, only add salt if necessary. Proportion: 1 sachet per 6 servings (600/700 g of rice).

Whilst pasta is perceived as an almost exclusively Italian ingredient the people from Valencia have been making the traditional dish of fideua for decades. This pasta resembles short strands of spaghetti and is used like rice in a paella, paired with a sofrito and seafood to make the classic regional dish.

This sauce is a classic base for many Mediterranean dishes. The rich tomato and sweet onion flavours match equally well with fish, meat or vegetables. Add herbs, chillis or capers to customise it to your tastes. Serving suggestions: add to a seafood stew, use as the base for arroz con pollo, as a simple pasta sauce, in patatas a la importancia, homemade baked beans or empanada.

The classic Mediterranean tomato sauce is given extra depth of flavour and body from the addition of roasted piquillo peppers. The intense flavour of the sauce works particularly well with chorizo, game and red meats or in rich vegetable stews. Serving suggestions: use as the base for a chickpea and chorizo stew, in huevos rancheros, as the filling for empanadas, in pollo al chilindrón or bean stews.

Potent sweetness. Crimson red. Flamed then hand peeled & packed. Super versatile.  Brought back to Spain from the Americas by returning conquistadores, these small red peppers are a very mild variety of chili. Grown in the Lodosa DOP area in Navarra these piquillo peppers are roasted whole and then peeled by hand. The peppers are a deep scarlet and their flavour is intense, sweet and mildly piquant. A 1-star Great Taste Awards winner in 2025 Note from the judges: "These are attractive piquillo peppers and taste natural. The peppers are meaty and firm. They are sweet and the judges like the large pieces. They would be a great store cupboard ingredient."  

Fragrant, edge of bitterness. Hand-picked highest grade Iranian crocus stigma. Infuse for flavour. The most expensive spice in the world has long been used in the Moorish influenced south of Spain. Each stigma is still picked by hand and it takes 250,000 flowers to produce 1kg of saffron stamens. This high quality, Mancha grade saffron is grown in Iran, which is responsible for 90% of global production.

Creamy, luxurious garlic mayonnaise, lightly smoked. Fantastic for sandwiches & grilled meats. A rich and indulgent alioli made using oak-smoked olive oil from Toledo. This oil is naturally smoked over the fires that are used to dry the peppers which make Pimentón de la Vera. The garlic gives it an intense aroma and a full, savoury flavour and this condiment is traditionally served alongside paella, arroz negro and other rice dishes. It is also a delicious accompaniment to grilled meats or with simple boiled vegetables. Alternatively use it instead of mayonnaise for use in sandwiches, particularly with fish or chicken.

These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion 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.

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.