Our store cupboard boasts ingredients of the highest quality, each from their own village and each with their unique characteristics.

Pimentón de la Vera “La Chinata” D.O. and “Santo Domingo” D.O.

Ground from red peppers and varying in piquancy according to the pepper varieties from which it is produced. The Extremadura region “La Vera” produces a smoked pimentón of particularly high quality. This is due to the fact that before grinding, the peppers are not dried in the sun, but smoked over oak fires, producing an unmistakable taste. Three varieties of pimentón are produced: sweet (dulce), bittersweet (agridulce) and hot (picante). The Santo Domingo variety is the pimentón that Cárnicas Joselito uses for all their charcuterie. It has a very intense deep red colour with a fresh, slightly smoky peppery taste.

Saffron

Saffron is the dried stigma of the purple crocus flower. It is not merely a colourant, as some suppose, but gives a very distinctive
yet subtle flavour to foods and sauces.

Herbs from Catalonia

Farcellets contain winter savoury, thyme, bay leaf and oregano. The wild marjoram (oregano) is picked and dried when in flower.

Calasparra Rice

This rice is from Calasparra in the province of Murcia, southeast Spain. It is grown on ancient terraces built by the Moors and irrigated by the cold water of the river delta. It is a short grain rice, and the starch structure gives a much moister, stickier consistency than long grain varieties. Traditional Spanish rice dishes use the great absorbency of the short-grained rices, flavoured with whatever was fished, hunted or came to hand. The rice grain acts as a sponge for all the savours of the ingredients cooked with it. The integral version is an organic, semi-husked rice.

Tomatoes
Sofrito & Fritada Seasoned sauces from El Bierzo, the area of León that borders Galicia. These hilly lowlands are lush from generous rainfall and warm sunshine. All crops are grown naturally and sun-ripened, meaning that the concentration of flavour is outstanding. Please see our "Fruit" pages (16 & 17) for tomato confitado to accompany cheeses.

Sauces & Tapenades
Romesco sauce Made from indigenous Catalan ingredients: almonds, tomatoes and ñora peppers, mixed with olive oil, bread crumbs, garlic and vinegar. It intensely flavours a stew and is great as a dip or dressing for salad & fish.

All i oli A traditional Catalan sauce made from garlic (all) and olive oil (oli). It is delicious with barbequed meat or fish, or as a dip for vegetables.

Vegetables

These vegetables are grown in excellent conditions on the alluvial soils of the banks of the River Ebro and are selected and prepared by artisan methods. They add colour, flavour and variety to dishes at
any time of the year.

Gazpacho

This is a deliciously refreshing chilled soup. The traditional recipe from Andalucía is made with ripe tomatoes, bell peppers, cucumbers, garlic and bread moistened with water that is blended with olive oil, vinegar and ice water and served cold. Our gazpacho is made from high quality ingredients and contains no additives, preservatives, or colourings.

Paella Pans

A full range of paella pans are available to order. Our most popular sizes are listed below.

* Price On Application