Imprescindible de Paella Mixta (Mixed Paella)

Paella Rice (Bomba)

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.

Saffron

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.

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.

Piquillo Peppers (Fire Roasted)

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.

Jamon Serrano

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.

Butifarra White Sausage

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.