Products under £10

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.

Firm, juicy hand-filleted sardines in olive oil. Exceptional flavour. Perfect on toast or salads.  Sustainably sourced from the Gulf of Cádiz and the Algarve, these sardines are fished in season by small boats and processed entirely by hand. Cooked gently in water and salt before being packed in olive oil, they retain their firm texture and vibrant flavour. Presented in fully recyclable packaging, they offer both quality and care in every tin. Produced by La Narval—a brand celebrated for its commitment to responsible sourcing and standout packaging—this tin reflects the growing global appreciation for premium tinned fish. 

A traditional paella pan designed for cooking Spain’s most iconic rice dish. The word ‘paella’ comes from the pan itself, whose name is thought to derive from the Latin patella, meaning ‘knee cap’, due to its shallow, curved shape. This wide, shallow design allows the rice to cook evenly and at the ideal speed, creating the perfect paella texture. Used by professional chefs across Spain, this traditional-style pan is ideal for achieving the prized socarrat - the delicious, crisp layer of rice that forms at the bottom of the pan. Crafted for durability, this pan is built to last with the proper care. Suitable for use on gas hobs or in the oven (up to 250ºC for a maximum of 10 minutes). Please note: this pan is not suitable for induction hobs. The 2-person pan measures 26cm in diameter at its widest upper rim. View our Seafood Paella Recipe for inspiration.

An authentic green Gordal olive, crisp, fleshy and delicious in its purest form. This addition to the Perelló range arrives without guindilla, making it the choice for those who want all the character of a great Spanish olive but without the heat. Grown in Andalusia and harvested between September and October, when the flesh is at its firmest, and the flavour is its most balanced. Light, green in colour, with a thin skin and a clean, slightly fruity taste, refined brine, a gentle oiliness and just the right amount of acidity. 

Sardines in rich tomato sauce: a classic recipe from Galicia and Portugal. Try on a baked potato! Sustainably sourced from the Gulf of Cádiz and the Algarve, these sardines are fished in season by small boats and processed entirely by hand. Presented in fully recyclable packaging, they offer both quality and care in every tin. Produced by La Narval—a brand celebrated for its commitment to responsible sourcing and standout packaging—this tin reflects the growing global appreciation for premium tinned fish. 

These large, plump sardines are caught at dawn in the waters near Rianxo, Rio de Arousa, using Xeito – a sustainable fishing method dating back to the 15th century. With only 425 licensed boats in Galicia, it remains a rare and highly respectful way of fishing. Each sardine is carefully taken from the net by hand to prevent bruising, then canned the very same day without ever being frozen. This meticulous process preserves their firm flesh and glossy skin, resulting in a delicate flavour and silky texture. Enjoy them on their own, with crusty bread, or alongside fresh vegetables for a simple yet exceptional tapa. A true taste of Galicia’s maritime heritage.

This hard turrón is predominantly made of almonds and honey combined to give a rich, crunchy sweet. Made from 70% indigenous marcona almonds toasted and halved, then combined with rosemary honey, the turron is sweet, crunchy and nutty.

As with most Spanish Christmas specialities, this torta imperial is predominantly made of almonds and honey, combined to create a rich, crunchy sweet.  Using the indigenous Marcona almond and combining it with one of their specialist honeys, Alemany has created a totally delicious brittle. This product was awarded 1 star in the Great Taste Awards 2016. The judges' comments were: "The copious quantity of almonds is well toasted and fresh. This has a rustic, home-made appearance. It eats with a good crunch and the toasted almond flavour comes through very well."

As with most  Spanish Christmas specialities, this yema tostada (toasted yolk) turrón is predominantly made of almonds and honey combined with soft, yielding marzipan. Made from indigenous Marcona almonds, blanched and then ground, the result is rich, deeply nutty and not too sweet.

Tree ripened black Empeltre olives from Aragón are preserved in the jar without the addition of any brine or marinade. This means that the full, fragrant flavour of the olives, along with the luscious oiliness of the texture, is allowed to shine out.

Caspe is a rare olive, indigenous to Aragón. Only 100 hectares of the olives are cultivated and, until quite recently, it was on the verge of extinction as it was not considered a commercially profitable variety.  This green olive paste is very aromatic and has an intense bitter flavour with a hint of fresh fennel.  Use it to add a deep, fragrant olive flavour to sauces, dressings and marinades.  

This freshly made cheese is made with full fat pasteurised goat’s milk and traditional rennet. No preservatives are used in its production. Taste profile: The aroma is clean and lactic, like cooked milk. Soft, moist textured, with a sweet, milky, light taste, with hints of malted cereal. Ideal for breakfast with fresh figs. Delicious on olive oil drizzled toast with avocado and a sprinkle of crushed La Chinata chilli flakes for a healthy, filling snack. The mild taste of this fresh cheese is ideally suited to those who are looking for alternatives to fresh cow's milk cheeses. Learn more about how Elvira Garcia cheeses are made, watch the video here. Net weight: 270g

Rich, succulent sardinillas. Unique Galician Rías ecosystem. Gently grilled. Pop on rustic toast. All of these sardines are fished in the plankton-rich waters off the coast of Galicia, between June and October, and processed immediately. They are prepared by hand and put into wire trays and gently steamed, before being packed by hand into tins, which are filled up with olive oil. They have a firm texture and a mild, deeply agreeable flavour. This product has been awarded with 2 stars in the Great Taste Awards 2016. The judges' comments were: "Tiny sardines that are bathed in very pleasant-tasting oil. We love their size and their firm texture and simple uncomplicated but good flavour. Very agreeable sardines! They would be great for canapes or other finger foods because of their size too."

Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.

BBD: 27/10/2026 Flageolet 'Verdina' beans are a rare variety grown in the lush, rain-soaked regions of Asturias and Galicia, with our latest harvest sourced from Galicia. The name 'Verdina' comes from the Spanish word 'verde,' meaning 'green,' which perfectly captures the vibrant hue of these beans. They are harvested early, before they have a chance to dry in the pod, and are then carefully dried in the dark to preserve their striking colour and exceptional flavour profile. Verdina beans are about 15mm long and flat. They are planted in May and need a lot of water (hence their origin in rainy Northern Spain) before being harvested in November. They are creamy, with a gentle flavour and very thin skin. Click here for a Verdina and Monte Enebro salad recipe. Click here for a Verdina beans and clams recipe. Harvested in Autumn 2025 Find out some cooking tips and tricks from Monika here

Like the UK, Spain has many regional variations of black pudding, known as morcilla in Spanish.  This variety, made in Extremadura by Brindisa's supplier of the finest ibérico hams, is made using meat from acorn fed pigs and is cured for a period of 30 days.