Caldo Gallego (Galician Soup)

Paprika (Smoked)

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.

Chorizo (Slicing)

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.