Perelló Glass Gordal Christmas Decoration

This Blood Orange & Almond Cake is soft, fragrant, and deeply moist, with a tender crumb. Almond flour adds richness, while fresh blood orange brings a bright citrus lift. Balanced sweetness le...Read more

La Maritxu, famous for their Basque cheesecake, have created a twist on their classic using our raw goat’s curd from the Gredos mountains in Ávila. Combined with cream cheese, the curd adds delicat...Read more

This vibrant salad is all about contrast: creamy hummus, crunchy roasted chickpeas and cauliflower, and a fresh chopped salad. Perelló’s Lechoso chickpeas crisp up beautifully in the oven, making t...Read more

Creamy, comforting and elegant, this is a simple dish that lets great ingredients do the talking. Perelló’s butter beans are cooked gently until tender, making them perfect for blending into a sil...Read more

A rich, sweet Greek treat made with crushed biscuits, walnuts, turron and condensed milk, shaped into a chilled log and coated in smooth melted milk chocolate. These Kariokes are simple to prepare,...Read more

A Christmas centrepiece dish with a delicious Spanish twist. Featuring Spain's famous acorn-fed Ibérico pork, delicately wrapped in cured Ibérico ham and a Fino sherry duxelle, all wrapped in a gol...Read more

A delicious and super easy-to-make recipe, featuring creamy Perelló Alargada beans, boiled beautifully in smoky tomato goodness, and buttery sea bass that melts in your mouth. Perfect for lunch or ...Read more

Paella Valenciana is the original paella, deeply rooted in the traditions of Valencia. Its name comes from the Valencian word for pan, reflecting the dish’s humble beginnings when it was cooked out...Read more

This chicken and chorizo tray bake is the ultimate easy weeknight dinner. Packed with Mediterranean flavours, it’s a one-pan dish that’s simple to throw together, hearty, and perfect for batch cook...Read more

Enhance flavour-packed chorizo by poaching it in cider, a classic Asturian tapa. For a twist, try using chistorra - a long, thin Basque chorizo. Cut into 2cm pieces, fry until the skin colours, the...Read more

This Sardine Puttanesca is a bold and flavourful twist on the classic Italian pasta dish. Using La Narval sardines in spicy olive oil, a rich tomato sauce, briny capers and Empeltre black olives, i...Read more

This Puff Pastry Pissaladière is a French-inspired tart with a Spanish twist, combining buttery, flaky pastry with slow-cooked caramelised onions, fragrant herbs, Ortiz premium anchovies and Empelt...Read more

This Spanish take on an Italian classic comes together in under 15 minutes and uses a mix of fresh ingredients and store cupboard staples. The real magic? The croutons—soaked in tomato, olive oil a...Read more

Straight from the Brindisa staff kitchen, this salad takes just minutes to throw together and makes a flavourful, wholesome lunch or side dish. This combination of simple yet high quality ingredien...Read more

A favourite in our restaurants, this dish pairs tangy yet creamy Monte Enebro goat’s cheese from Ávila with a golden coating and a drizzle of sweet honey. Creamy inside and crunchy outside, it’s a ...Read more

A flavourful and hearty family dish that brings everyone together, making it an ideal choice for Easter celebrations or a cosy Sunday gathering. Read more

This is a classic basque recipe, often cooked in Txokos (gastronomical societies), it's heartwarming and perfect for the cold weather. As with other bean stews, they get better if cooked from the p...Read more

This vibrant and flavour-packed dish combines the sweetness of roasted butternut squash and peppers with the richness of buttery beans and a zesty black olive tapenade. Nutritious and delicious! Re...Read more

A hearty bean stew, made with our creamy Faba de Lourenzá beans and traditional Asturian smoked meats. This recipe benefits from very long slow cooking and even improves after a night in the fridge...Read more

This simple, hearty mountain stew recipe should be eaten with hunks of bread to soak up the juices!Read more

This classic dish, from our chef Flori at Brindisa Kitchens, is comfort food that warms the heart and soul, and a favourite across Spain. Made with pardina lentils and smoky chorizo.Read more

An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save t...Read more

This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince e...Read more

This delicious Cod with Honey recipe is from Brindisa founder Monika Linton's book, Brindisa: The True Food of Spain. It balances the sweetness of caramelised apples, honey, and pine nuts, with the...Read more

This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topp...Read more

This Chorizo Wreath with Piquillo Pepper Chutney is the perfect showstopping party snack. The smoky sweetness of the piquillo pepper chutney balances the rich chorizo.Read more

This elegant dish combines the rich flavours of Ibérico pork solomillo with the sweetness of creamy leek purée, complemented by the earthy butter beans and a balanced sherry vinegar sauce. The subt...Read more

This Sobrasada and Carrot Tarte Tatin is impressive, yet surprisingly easy to make. The natural sweetness of the carrots perfectly complements the rich, flavourful sobrasada, while the honey adds a...Read more

Method: Warm the diluted fumet stock in a small saucepan, by gently simmering, cover it, and set aside. Toast the saffron for a few seconds, then crumble and set aside. Heat the olive oil in the ...Read more

Method: Warm the stock in a small pan to just under a simmer, add the saffron and cover the pan to keep hot ready to use. Heat the olive oil in the paella pan over medium heat using your largest ...Read more

Method: Warm the diluted fumet stock in a small pan to a gentle simmer, add the saffron and cover.  Heat the olive oil in the paella pan over medium heat using your largest burner and add the ch...Read more

Perfect for last minute gatherings or even as a dinner, this Catalan llesques recipe is quick, easy and versatile. From Brindisa Founder Monika Linton's book 'Brindisa - The True Food of Spain'. Re...Read more

Simple yet delicious! This Lemony Tuna and Caper Pasta is super quick and easy to make, using  ingredients you'll probably already have in the house. Enjoy it with a cold glass of zesty white wine ...Read more

This easy yet elegant dish features tender Verdina beans simmered with fragrant herbs and spices, paired with perfectly sautéed squid. Full of flavor and perfect for gourmet dinners, it’s sure to i...Read more

This gourmet snack features crispy fried olives stuffed with rich Galician Galmesan cheese, and anchovies. It's savoury and flavourful, perfect for any gathering and great with a beer! Recipe by @t...Read more

This poached chorizo or "chorizo al vino" is juicy, heartwarming, simple, and utterly delicious. The recipe is from Monika's book 'Brindisa - The True Food of Spain'. You can do this recipe with wi...Read more

Juicy and full of colour and vitamins, these Ibérico pork and vegetable kebabs are a must for your next BBQ. Enjoy them with a glass of cold Estrella beer! Recipe by @thecornerplotRead more

Try our fish and seafood paella with squid, prawns and mussels. Our Not Just Paella Box has the essential ingredients you need, just add your own fresh ingredients. Image by @thecornerplotRead more

Did you know you can use our Gazpacho to make this iconic cocktail? This is the perfect way to kick off your dinner party! Read more

Try out this butter bean with creamy courgette and green olive salsa recipe for a fresh and vibrant meal. A healthy, delicious meal, that's sure to impress. Recipe by @thecornerplot Read more

Elevate your pasta night with this irresistible bake. Smooth goat's curd cheese filling, succulent, melty Ermesenta cheese, and a hearty tomato sauce. The perfect blend of creamy and savoury, it's ...Read more

Method For the vinaigrette: Crush the tarragon and fennel seeds together, not too fine. Add them to a an empty jam jar and add the rest of the vinaigrette ingredients, apart from the oil, close ...Read more

Colourful, protein-packed spring meal, made effortlessly with pantry staples. Perfect for hectic days without a lot of veggie prep. Recipe made by @thecornerplot.Read more

Recipe by Gill Meller "This combination of creamy butter beans, rich salty Ibérico ham, fresh herbs and fresh pan-fried fish is one I just keep coming back to, time and time again. It’s such a simp...Read more

Sophie's (@thecornerplot) take on Arroz Negro, topped with king prawns, but it can be cooked with other seafood, like squid, hake or mussels. Read more

From cook Anna Jones' new book Easy Wins, this vegetarian paella is the perfect sharing dish for your weekend lunch!Read more

Sugared French Toast squares. Make a generous batch, keep them in the fridge to see you through Easter! Delicious warm or even when fried and eaten cold.Read more

A crusty, Catalan coca bread with a sweet and tangy cheese, drizzled with honey. Recipe by @TheCornerPlot.Read more

A fantastically tender Ibérico Secreto, accompanied with sweet and flavourful fideus by @TheCornerPlot. Comfort food at it's best.  Read more

Pasta, rice and lentils come together to create a nutritious symphony of enticing aromas and delightful textures in every spoonful. Prepare to be pleasantly surprised by this delicious dish using s...Read more