Spain

This family run business selects the best anchovies available from either the local Mediterranean fleet or from the Cantabrian fleet on the Bay of Biscay where the fish is highly prized as well. Entirely processed by hand, the fish are cleaned and preserved in the finest salt for 3-6 months, after which time they are de-salted and fileted before being packed in pure olive oil. The magic that makes L’Escala anchovies like no others lies in this process. This product is one of the most prized of Catalonia, and is served in virtually every restaurant and home in the region.

Delicate, tender bacalao is central to Spanish cuisine. Our line-caught cod is salt cured in the Basque Country, then slowly desalted until it is ready to cook. These premium bacalao cooking fillets are ideal for cod croquetas, tortilla española potato omelets, traditional cod cakes, paellas and pasta. Another classic dish is to serve thin slices raw with fresh bread, drizzled with extra virgin olive oil. Our bacalao cooking pieces are desalted and ready to cook and serve. These are fairly large fillets, and can be breaded and served as bacalao frito. Chop or dice the desalted cod for recipes like croquetas or cod cakes. We sought out the finest bacalao from a sustainable source, and we found it in the Basque Country! Our partners are fanatics about quality, using only line-caught cod from the Faroe Islands. The cod from this area is certified sustainable by the Marine Stewardship Council. And because they are line-caught, the fish do not suffer in nets, which damages the quality of the cod. Once on shore, each cod is packed in sea salt. As it loses water, the concentration of Omega 3 increases, a sure sign of quality and flavor. After 90 days of salt curing the bacalao is soaked in pure, fresh water until it reaches the perfect mild saltiness and is ready to cook. At this point they pack the cooking pieces carefully and flash freeze them so they are preserved and ready for you to cook at home. Bacalao is central to Spanish cuisine and has been for centuries. Because it was easily preserved and transported, it became a staple across the country. The Basque region is known for the finest bacalao recipes, because much of the cod originally arrived in its ports before salting.

Butifarra is a juicy, mild farmhouse sausage originating in Cataluña. Seasoned with black pepper and garlic, it is one of our favorite grilling sausages. In country kitchens far away from the bustle of Barcelona, you will find butifarra served to you grilled, accompanied by white beans or 'setas' - wild mushrooms. You might find it crumbled in various stuffings, or sliced in 'cocidos' - hearty soups. Our Butifarra sausage is made according to a Catalan recipe by a Spanish family living in the USA. We use only free-range pork, which makes not only for happier pigs, but tastier sausages! Each sausage is plump, lightly seasoned, about 1.5 inches in diameter.

Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years -- from the humblest home to the grandest manor house. Terra cotta is rustic earthenware, and can be used for sizzling hot tapas or a bowl of crisp olives. A 4.5-inch diameter dish is a handy size to serve tapas snacks like almonds, caper berries or Spanish olives. Put an extra one beside the other dishes for olive pits or stems. The glaze on the cazuelas is lead-free and the cazuelas are safe for the oven. One of our favorite tapas to serve in these dishes is Gambas al Ajillo - small shrimp sizzled in olive oil with garlic and cayene pepper flakes! We simply heat the oil in the oven, add the ingredients to cook for a few minutes, and serve right in the cazuela dish.

Our artisan cooking chorizo grills up juicy and full of smoky Spanish flavor! We make small batches of authentic chorizo sausage using top quality pork and smoked Pimentón de La Vera paprika. Food and Wine Magazine named it the 'Best New BBQ Sausage.'

Add the smoky, authentic flavor of Ibérico chorizos to your grill! These sausages are made in the mountains of Salamanca from premium Ibérico pork. Simply seasoned with sea salt, garlic and smoked paprika, these fresh sausages are juicy and ready for the grill. They are ideal for paellas and can be simmered in red wine for a tasty tapa. We’ve even been known to serve them as a breakfast sausage! Ibérico pork has a fuller, more complex flavor than typical pork, and the fat has a lower melting point, which makes these chorizos the juiciest grilling sausages you have ever tried. The Ibérico breed is only found in Spain and is central to Spain’s cuisine. Smoked paprika from Extremadura, called Pimentón de La Vera, is the signature flavor of all chorizo, and it adds a lively smokiness to this chorizo sausage. Sea salt, fresh garlic and oregano enhance the taste profile even further. Our Ibérico chorizo can be stored for several weeks in the freezer. Cook fully before serving. USDA inspected.

This mild chorizo is made from a generations-old recipe by a family-owned company in La Rioja. The delicious pork sausage is seasoned with sweet smoked paprika - Pimentón de la Vera dulce. It is all natural with no artificial preservatives. The flavor of this distinctive smoked paprika sets Spanish chorizo apart from sausages of any other country. Palacios was the first authentic Spanish chorizo available in the United States, and has been featured in the New York Times as well as Wine Spectator magazine. Their chorizos are fully dry-cured and ready to eat with your favorite cheese and wine, or just a chunk of crusty bread.

This delicious chorizo sausage hails from the famous wine region of La Rioja in northern Spain. Following a generations-old family recipe, this chorizo has a distinctly smoky flavor with a touch of garlic. It is cured to perfection by Palacios in Logroño, ready to be sliced thin and served with crusty bread and a glass of Rioja wine! Pork, pimentón (smoked paprika), sea salt and garlic are the only ingredients, with no nitrates or nitrites. Nothing to get in the way of the pure chorizo flavor! Palacios is a favorite brand of chorizo across Spain and is one of our most popular products. The secret ingredient of chorizo is Pimentón de La Vera. This incredible silky paprika is milled from dried red peppers that are smoked for days over encina oak in the region of Extremadura. Along with sea salt, this paprika has been used for centuries to preserve chorizo sausages across Spain, and its incredible smokiness is the signature flavor of this most Spanish of sausages. Because it is dry cured, Palacios chorizo does not need to be refrigerated or cooked. Simply slice thinly and enjoy as a tapa, or create a Spanish bocadillo sandwich by cutting open a loaf of crusty bread and filling with thin slices. Diced chorizo also adds a deep flavor to stews and pasta. Spanish chorizo is nothing like Mexican chorizo, which is a fresh sausage with lots of spice. Cured Spanish chorizo is typically quite mild and does not require cooking.

Our spicy artisan cooking chorizo adds a little fire to our popular cooking chorizo! It grills up juicy and smoky, with a mild spiciness that is addictive.

These little chorizos are one of our most popular Spanish sausages. Our favorite way to serve them is hot off the grill, speared with a toothpick - they are addictive! You can also sauté the 'cantimpalitos' mini chorizos in Spanish vino for an authentic tapa. The mini links make a nice garnish for paella. There are about 40 per package.

Crema Catalana is the Spanish version of creme brulee. On the other hand, some would say the opposite - that the French learned this recipe from their close neighbors in Catalunya. Either way, this creamy dessert with a caramelized sugar topping is fun to make and delightful to eat. The authentic way to create this classic dessert requires a red-hot heating iron. However, before we get to the fun part, first you need to make a simple custard flavored with vanilla and lemon, using traditional terra cotta cazuela dishes (see recipe below). This gift packed kit includes six terra cotta cazuelas from Catalunya and a burner (called a salamander) especially made to fit them. The box also includes instructions and a recipe.

These fabada beans are the finest quality, with very limited production. These 'Fabes de la Granja' are the key ingredient in the hearty fabada stew of Asturias, in northern Spain. This rich meal, flavored with cured meats and smoky paprika, is famous across Spain. The fabada beans must be hearty and absorbent, with a buttery flavor and smooth texture. The beans come stamped with the 'Denominacion Especifica Faba Asturiana', certifying that the beans were hand harvested in Asturias and only the best unblemished whole beans are selected. This quality is important, as fabada beans are able to absorb the rich, meaty tastes that chorizo and morcilla sausages add to the broth, just like top quality short grained rice is important for in paella. The secret to their quality is in how they are grown. The beans are planted by hand along the fertile valleys and riverbanks of Asturias. They take 150 days to mature, unlike typical beans that only take 90 days. They have to be hand tied, hand husked, and then dried in traditional horreos, wooden barns raised on granite poles. There is no substitute for careful attention to quality, and it is necessary to follow centuries-old procedures. The result is the very finest fabada beans in the world. These top quality 'granja' variety fabada beans are grown and harvested exclusively in Asturias.

We bring you amazing bread from the ovens of a baker in Galicia. It has a crackly crust with a sweet interior that is light and airy. It is the unsung treasure of Celtic Galicia, a land of ocean, pastures and tiny fishing villages. The thin, crisp crust surrounds light yeasty dough: with many holes, and just the right texture. Our Pan Gallego has that amazing taste of bread the way you dream it should be. The Galician barra is so easy to enjoy. Just pop this partially baked bread into an oven that is preheated to 400 degrees, and bake for 10 minutes. We all know the wonderful aroma of fresh baked bread - what a treat for dinner or breakfast. Better still, slice and fill with slices of jamón and Manchego cheese for the perfect bocadillo sandwich. Those of you who have visited Santiago de Compostela will remember eating the extraordinary bread of Galicia. That is why we have been looking for Galician bread for years. We think this Galician bread stands up against any we have tasted anywhere – and that is saying a lot. The medieval pilgrimage city of Santiago de Compostela is inspiring in its spirituality and architecture, but is also memorable for its abundance of fresh seafood and vegetables native to the region. You can feast on sizzling platters of locally grown padrón peppers, bubbling cazuelas of Coquille San Jacques from freshly harvested scallops, and pulpo simmering in oil, garlic and smoked paprika. All of these extraordinary dishes are accompanied by bread that is legendary throughout Spain.

From the artisans at Fermín comes this rich, flavorful Ibérico morcilla. This all natural black sausage can be sliced and grilled until crispy and served with fresh bread or fried eggs. It adds wonderful flavor to classic stews from Spain like fabada bean stew.

Our Idiazábal cheese is from the original producer and is still produced by the same family in the heart of Basque Country. A smoked unpasteurized sheep's milk cheese aged 8 months, it gets a deep but subtle flavor from being smoked with hawthorn and cherry wood. Traditionally Basque shepherds would keep their flocks high in the Pyrenees Mountains throughout the spring and summer. In the early autumn, right after the first snows, the shepherds would appear in the villages below carrying with them the cheeses they made from the ewe’s milk all summer long. In order to preserve the cheeses in the highlands they stored them by the chimneys of their mountain shelters, where they aged and naturally smoked. This D. O. controlled raw sheep’s milk cheese is hardwood smoked, coloring the outer rind from orange to a nutty brown. The smoke gently permeates the pale beige interior. As it ages, the flavor becomes a little sharper, and can be grated. Idiazábal goes beautifully with fresh fruits, ham, salchichón and crusty bread and pairs well with a hearty red wine. It can keep in your refrigerator for a month or more. Store in foil or waxed paper, so that your cheese can continue to breathe.

Serrano is the go-to jamón for every day enjoyment. Milder and less intense than the deluxe Jamón Ibérico, this ham is cured from white Duroc pork instead of the indigenous Ibérico breed. Over thousands of years, the people of Spain developed the ideal method to preserve ham as a way to save meat for the coming winter. The hams are salted, and then hung in mountain curing rooms where they experience the changing seasons, losing up to 40% of their fat and developing deep, complex flavors. They continue to be cured using these same techniques, albeit with the benefits of modern technology.

Littlenecks are the smallest of the hard shell clam family. For that reason, they are tenderer and mellower tasting than their Cherrystone and Topneck cousins – exceedingly sweet and reminiscent of an ocean mist.

Marcona almonds have long been precious treasure inside Spain, used for many of their gourmet products, such as Turron candy. Although the ever-increasing demand for these delectable almonds has inspired farmers in Morocco and California to attempt production, most Marcona almonds are found along the Mediterranean coasts of Spain, from the southern coast of Málaga, proceeding east up the Mediterranean coast to Tarragona. They are generally larger, flatter and have a sweeter taste than the more familiar California almonds. In addition, unlike their North American cousins, Marcona almonds have a harder, non-porous protective shell that resists insects, which allows them to be grown naturally without herbicides.

Morcilla with onion is a rich sausage with a smoky flavor. The onion version is typical of the mountainous region of Asturias in the north. Morcilla adds blood sausage adds flavor to hearty stews and it is an equally tasty appetizer - either grilled and served with a mixed salad, or sliced and fried as an accompaniment to eggs.

Morcilla black sausage with rice is a Spanish classic. It adds a rich, smoky flavor to stews and soups, but we love it sliced and grilled or fried until crispy and served with peppers and eggs.

These Premium Live Mussels are cultivated in the cold, clean waters off the coast of Prince Edward Island in Canada – renowned for some of the finest mussels anywhere. You’ll enjoy their plump and tender meats, full of the sweet and briny flavor of the ocean.

Pimientos de Padrón are amazingly tasty, tiny fresh peppers originally from Galicia in northwest Spain. Sizzled in olive oil and sprinkled with sea salt, they have a delicious flavor and most are mild. But once in a while you will bite into a spicy pepper - the reason The New York Times coined them "Spanish Roulette!" NOTE: We ship our freshly harvested peppers weekly on a first come, first served basis. Your order will ship within 7 days depending on availability. If there are items in your order other than Padrón peppers, we will ship your entire order to you when the peppers are available. We suggest placing your Padrón peppers orders separately if you would like to have the other products in your cart shipped now. People flock to tapas bars across Galicia to savor a plateful of these unique peppers lightly seared in olive oil, and then sprinkled with sea salt. Their fame has spread throughout the rest of Spain – and now across America! What makes these little Padrón peppers unique is that randomly you will pop a spicy one in your mouth! Since there is no way to distinguish the spicy one from the rest, which are sweet, you never know when you will get a surprise. In Galicia they have a saying: "Los pimientos de Padrón, unos pican y otros no," basically translated as "Some are hot and some are not." We are thrilled to offer fresh Pimientos de Padrón peppers grown from Spanish seeds. Every couple of days during the growing season, our farmer hand-picks these small, crisp peppers. Following the tradition of the farmers of the village of Padrón, he selects only the small young peppers so most are mild. The following morning we receive these fresh peppers and send them on to you!

Bomba is the supreme strain of rice in all of Spain. Bomba absorbs three times its volume in broth (rather than the normal two), yet the grains remain firm and delicious. For the perfect paella, there is no substitute.

Calasparra Rice is a unique, centuries-old short grain rice with a leisurely maturing process -- 30% slower than other kinds of rice. This longer growing cycle produces kernels that are exceptionally dehydrated - ready to absorb the flavors of paella broth and other Mediterranean recipes.

Smoky, rust red Pimentón de La Vera, or smoked paprika, is the secret ingredient in a wide variety of Spanish recipes, including authentic paella. Made from freshly harvested peppers smoked for 15 days over encina oak wood fires, pimentón is slightly sweet tasting with an intense smoked flavor. Its intense smoky flavor sets it apart from the bland paprika found in most grocery stores.

Stuff these red beauties with delectable fillings and serve as tapas, or eat them right out of the jar — whatever way you choose to indulge, you’ll be swept off your feet by the taste of these tangy, smoked, sweet peppers.

This pisto is a heavenly mix of fresh roasted vegetables, stewed slowly until the flavors meld perfectly. Similar to a ratatouille, pisto is traditionally served warm, topped with an over-easy egg or slices of Manchego cheese. It is also a delicious side dish for seafood or a tasty snack on its own. Chef José Andrés chooses only the best examples of traditional Spanish cuisine to add to his personal collection. This pisto from Navarra is made from ripe tomatoes, green and red bell peppers, fresh zucchini and onions all cut by hand and simmered in olive oil for hours. His friends at Rosara only use local produce grown just a few miles from their kitchens. This all natural pisto is the finest quality, as good as homemade.

Serve these tender, delicious quail in your next paella or add them to your grill for an entrée to remember! Raised cage-free in Catalonia, they meet the stringent quality standards of Europe's leading chefs. They are semi-boneless and easy to serve.

The definitive gourmet food guide in Spain says Princesa de Minaya is “An artisanal saffron of immense quality”. Unquestionably the best of the best, this saffron will add a deep, authentic flavor to paella and other dishes. It surpasses the highest international standards in flavor and color.

Spain has a love affair with saffron. This precious spice is at the heart of many Spanish dishes, most famously the paellas of Valencia. Powdered saffron releases all of its pungent floral flavors and golden color into each dish so that you can enjoy the full intensity of its qualities. Each packet is measured to be enough for one paella or similar sized recipe, ten doses in all.

One of our favorite breakfasts in Spain is 'pan con tomate' or 'pa amb tomàquet' as they say in Catalunya. This consists of a toasted baguette rubbed with garlic and fresh ripe tomato with a little olive oil drizzled on top. Fresh, zesty and healthy, it is a treat you can find across southern and eastern Spain, but it is most famous in Catalunya. At restaurants and bars, tomatoes, garlic and olive oil are often prepared ahead of time and served in a bowl ready for the customer to spoon it onto freshly toasted bread. Sometimes it is served with sliced chorizo, anchovies, cheeses or grilled vegetables which are enjoyed with the prepared bread. Our friends at Navarrico have captured this flavor perfectly. The key is ripe, red tomatoes picked fresh in Navarra. They are blended with olive oil, fresh garlic and a touch of salt, and nothing else. No tomato paste, sugar or preservatives are added. So all you taste is that fresh tomato and garlic flavor!

Long coveted by connoisseurs, anchovies packed in salt have a pure, intense flavor, undiluted by water or the flavors of oil. Once anchovies are harvested, they are packed in barrels and a layer of anchovies are packed in salt, which is then layered on with more anchovies. This stacking method builds pressure within the barrel and the salt preserves the small fish as it is absorbed into their flesh. These salt packed anchovies come to you direct from this curing process. No other liquids are added to draw off their distinctive flavor. To use these anchovies, simply soak them for 15-20 minutes in warm water, then lift out the spines and separate the two filets. Scalia Fishing was founded by Benedetto Scalia in Sciacca Thermae, a coastal city famous for its bountiful fish population. Scalia's "Guarantee Of Quality" is the company's hallmark. Discover authentic Mediterranean taste and the tender quality of these anchovies.

This seafood broth captures the essence of seafood paella. The chefs at Aneto use the freshest ingredients. They simmer fresh seafood, including monkfish, crabs, mussels and shrimp in a broth seasoned with vegetables, sea salt and garlic. Finally, it is seasoned with smoky paprika and real Spanish saffron.

Add a full, rich taste and striking black color to paellas, other rice dishes, pastas and risottos. Squid ink brings out the flavor nuances of each ingredient while adding mild seafood hints, without tasting 'fishy.' It is the essential ingredient in Arroz Negro (black rice), the famous black paella of Valencia, and a favorite throughout the region for executing dramatic presentation and enhanced flavors of traditional Spanish dishes. Squid ink is created from cuttlefish caught fresh from the Atlantic Ocean surrounding the beautiful Basque Country. Cuttlefish is a type of sepia, a relative of the squid, but has long been hailed as having more pristine ink that is better for cooking due to its rich, non-fishy flavor. The ink is preserved with sea salt and remains good for up to 4 years in storage unopened. Once opened, use within 1-2 weeks. No artificial preservatives are added. You may freeze the remainder of the squid ink if need be.

Arroz Negro is a black rice dish made in the manner of a paella. Tinta de calamar is the essential ingredient, imparting a rich flavor and dark color to the rice.

Arroz negro is a shockingly black paella. It is similar to a classic seafood paella with the addition of one magical ingredient - squid ink. This rich ink coats every grain of rice and piece of fish, adding a profound flavor. Adding an umami taste, it is one of our favorite styles of paella. To create this black rice stock, the chefs at Aneto use the freshest seafood, including monkfish, crabs, mussels, squid and shrimp in a broth seasoned with vegetables, sea salt, garlic and real Spanish saffron. But the squid ink adds the magic that transforms the whole stock. This all natural, shelf stable broth is the ideal base for making a arroz negro (black rice) or black fideuà noodle paella. Add your favorite seafood and shellfish to create an amazing paella masterpiece.

Paella Valenciana is the most traditional paella in Spain. Made with small game, beans and snails, it reflects foods found near the rice fields where paella was invented.

Paella is all about flavorful rice, and this all-natural broth infuses your rice with rich flavor. The secret is the fresh vegetables from Navarra. Though short grained paella rice and toasted saffron are essential ingredients for paella, this tasty caldo creates the foundation that elevates all of the flavors of the paella.

We prepared this rabbit on the grill and were amazed at how tender and delicious it was! Rabbit (conejo) graces the tables in restaurants across Spain and is a classic part of Valencian paella. Having tried our fair share of rabbit in Spain, we were very impressed at how flavorful and succulent these rabbits are.