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Squid Ink Paella

Arròs Negre’ or ‘Arroz Negro’ (’Black Rice’) is a Valencian and Catalan version with squid, prawns, rice and seasoned with herbs and spices. It is also commonly found in many of the coastal regions of Spain. It is prepared similarly to paella, cooked in a large shallow pan over an open flame until the rice absorbs all of the inky-colored…

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Valencian Paella

Valencia in Eastern Spain is the undisputed capital of paella, being one of the largest natural ports in the Mediterranean and one of the most important rice-producing areas in Spain since its introduction by the Moors over 1200 years ago. In fact, the Spanish word for rice (‘arroz’) is derived from Arabic, not Latin, like most of Castilian Spanish…

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Lentils have been a source of sustenance for our ancestors since prehistoric times. They are high in fibre, complex carbohydrates and naturally gluten-free. They come in all shapes and colours – try our recipe for a simple and hearthy Lentil Salad!

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Mongetes with chorizo stew

Common beans, known in Catalan as ‘mongetes’ (’little nuns‘) are an integral part of the region’s culinary traditions.
This nutritious beans are rich in fibre, magnesium, protein and can be made into an infinite number of dishes, hot and cold. Perfect for stews, especially with traditional sausages. Vegetarian? Simply switch the meats to Spinach or Chard and enjoy!

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Confit piquillo peppers

Piquillo Pepper is a sweet variety of chilli from Navarra (IGP-Protected Geographical Indication). Traditionally the peppers were roasted in the wood-fired oven, peeled by hand and preserved.

A must-have in any Spanish Food Cupboard, all-year-round, Piquillo Peppers are perfect as garnish for roasted or grilled meats and fish, salads and simple tapas.

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What appears to be a steaming bowl of thick white noodles is actually a seafood delicacy. In Spain, Often served with pasta, seafood, and on top of ‘pinchos’ .

Enjoy the traditional recipe of ‘Gulas al ajillo’ by following the instructions below or sauté them with garlic over some fried eggs or prawns to make a simple and delicious Spanish Tapa.

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