Sauces & Salsa

Intense flavours. Tomato powered, adds colour and dimension. A red fish broth for hearty fish dishes. A concentrated fish stock made with fish, shrimp, squid, onion, garlic, tomato, carrot, leek, olive oil, wine, pepper and sugar. Perfect for making paella, fish soup or seafood stew. Shake well before use and add water and salt to taste.

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.

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.

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.

Bold, garlicky & true to tradition. Shines with rice dishes or grilled veg. Inspired by traditional Spanish recipes, this creamy alioli is made blending only natural ingredients. The result is a rich, garlicky sauce with a natural egg-golden hue and a punchy intensity that captures the essence of true Spanish cooking. This alioli is the perfect finishing touch for grilled vegetables, patatas bravas, crispy calamari, or octopus, and adds bold flavour to dishes like arroz negre or a classic fideuà made with our Sanmartí fideu pasta.

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.