Under £30

Roast pork taste. Hot paprika kick at the end. Fires up bean stews. Great to grill on the parilla. These cooking chorizos, spiced with mild- and hot-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. This product has been awarded with 1 star in the Great Taste Awards 2016. The judges' comments were: "Plump, generously sized sausage with a good colour, nice presentation, not a traditional chorizo appearance. The flavour is good and spicy. Juicy and smoky from the paprika."

One of the commonest accompaniments to cheese, ham and charcuterie in many Spanish bars and restaurants is the simple breadstick, often made using olive oil. The shape may vary, but they all provide a textural contrast to the meats or cheeses. These little pointed breadsticks are crisp and crunchy.

Intense flavour, melting texture. Improve with age. Shimmers of silver skin. Ortiz buy their sardines at auction houses (lonjas) on the north coast of Spain. The fish are carefully beheaded and gutted by hand before being washed and prepared for cooking. They are briefly fried in oil before being tinned in olive oil. A la antigua describes those products on which the silver skin is kept on the fish.

The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Now made in several different flavours, the biscuit with almonds is sweet, crisp and flaky with a mild taste of anise and crunchiness from the toasted almonds. Contains 6 tortas per pack

Small, firm greenish brown lentils from Leon are processed in Navarra before being put into jars or cans. Cooked so that they retain a little bit of texture, the lentils are exceptionally versatile and can be used with equal confidence in slow cooked hot dishes or in salads with a vinaigrette.

Guindilla peppers are sharp and piquant and are normally eaten as a tapa with other encurtidos. These pickles are the perfect accompaniment to our ranges of cheeses, charcuterie and pates. They also make an excellent pizza topping, a brilliant addition to a cheese sandwich or bring a refreshing piquancy to rich foods such as a terrine or a plate of charcuterie. Also delicious with Navarrico black beans.

Fragrant, delicate and silky. Perfect for dipping. A modern take on a torta. Cañarejal is a torta style cheese with a soft, silky centre and a fresh mushroom aroma. The flavour is mild, slightly sweet and richly creamy. Perfect for a dinner party, make sure you keep it at room temperature for at least an hour prior to consumption. Cut the top off and scoop the interior out with some breadsticks or crudités. A 1-star Great Taste Awards winner in 2024 and Silver at the World Cheese Awards 2023 Net weight: 250g approx.

Sobrasada is a cured, soft-textured pork sausage. Made from the meat of pigs fed on organic cereals, legumes and foraged food. Cured by a specialist family company in Segovia. With a melting texture and pleasant smokiness, it pairs particularly well with something sweet, making it delicious when drizzled with honey. Use like a pâté or stir into dishes. 300g in weight

Grown on the Moorish-built river terraces of Calasparra, an inland village in Murcia, this rice is produced under the prestigious Arroz de Calasparra DOP – Spain's first protected designation of origin for rice. The fields are irrigated by the fast-flowing, mineral-rich waters of the River Segura, which contribute to the exceptional quality of the crop. This Balilla × Sollana variety is particularly well suited to traditional arroz al horno (oven-baked rice) and arroz caldoso (soupy rice) dishes, delivering excellent texture across both styles of cooking. Brindisa sources this rice from the Co-operativa del Campo Virgen de la Esperanza, a respected producer that cultivates several traditional rice varieties in the region.

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.

This DOP Extremadura Ibérico de bellota ham is made from animals that have fattened on acorns for 10 -12 weeks on the local dehesa and have then been cured in Badajoz for more than 3 years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders.Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn fed hams

Delicate flavour, tender texture. Cantabrian fillets in vinaigrette. Versatile, everyone's favourite fish. Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be boquerones are marinated for about 8-12 hours in white wine vinegar before being drained, filleted and then packed in sunflower oil. They are firm and juicy, with an excellent balance of acidity and richness, truly delicious. Boquerones are a key element of the Spanish aperitivo (a pre-dinner drink and snack ritual). Served by themselves or with some crisps, they are excellent accompanied by vermut or white wine.

Grown in the Ebro Delta in Tarragona, Bomba is one of Spain's most prized rice varieties. It cooks up with beautifully separate grains, making it the classic choice for an authentic paella. Bomba is also exceptionally forgiving, maintaining its texture even if cooked a little longer than intended. Illa de Riu is a third-generation family company dedicated to producing exceptional-quality rice. By continually refining and selecting their own seed stocks, they have earned a reputation for growing some of the finest rice in Spain.

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.

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).

Delicate mild flavour. Soft texture. A regular feature in Spanish salads. Elegant with mayonnaise. Grown in the upper reaches of the fertile valley of the River Ebro in Navarra and manually harvested; the asparagus is hand trimmed and graded before being cooked and bottled or tinned.  The soft white spears are a familiar sight in almost any tapas bar in Spain, their mild flavour often complemented by mayonnaise. You can also serve them with piquillo peppers and a piquillo pepper paste.

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.

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 

Complex, savoury. Hints of caramel, malted cereal. Masterful Manchego. As good as it gets. Our 1605 Manchego is made at the Sierra la Solana estate, an area of about 350 hectares, which includes vineyards, almond plantations and olive groves, 150km south of Madrid. Here you can find a traditional rustic Mediterranean vegetation as well as a harsh and extreme climatic environment, ideal for the native Manchega sheep to roam about. The result is clean, rich-tasting milk with a sweet and malted cereal finish which translate into an elegant, fruity, intense flavours with a long finish. The aroma of this 5-month-matured Manchego is of butter and cereal. The paste is pale ivory, semi-hard and dense; the flavours are of sweet and rich sheep’s milk and raw almonds. It has a long, clean finish. Net weight: 230g wedge

Milk chocolate wrapped in foil to look like sardines. A great treat to amuse children. They will like these chocolate sardines more than the real ones!  Taste profile: Smooth and creamy milk chocolate with vanilla notes. By Simon Coll, a chocolatier family business founded in 1840, in Catalonia. As featured in The Guardian's 'Christmas Gift Gifts for Food Lovers' 2024

Creamy torta-style cheese. Full bodied with balanced bitterness. Try spreading on toast. Winner: Silver at the World Cheese Awards 2023 Winner: Gold at the World Cheese Awards 2024 There is a tradition in South West Spain, and over the border in Portugal, of making sheep's milk cheeses called "torta" using thistle rennet, resulting in full flavoured cheeses with a soft, sometimes liquid interior. Finca Pascualete is an interesting example of this unique style of cheese. La Retorta has a smooth, dense and creamy texture and ochre, pungent rind with aromas of mustard and dry hay. Rich in flavour with a pleasant bitterness at the finish. Learn more about this unique cheese, watch the video here. Net weight: Available in two variants: approx. 160g and approx. 480g

Creamy pate scented with thyme and black pepper. Rich wild boar with the taste of pork crackling.     This is a new range of three rich and delicate pates:  Venison paté with a touch of Mediterranean herbs, wild boar paté, smooth textured and meaty with a hint of mountain thyme and partridge lightly gamey with a well-balanced flavour.

This simple quince spread is made from quinces (58%) and sugar and nothing more, all of them sourced in Spain. It can be used as a spread like a jam, add sweetness to savoury recipes or, in the classic Spanish tradition, be eaten with Manchego cheese.