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Big juicy mussels from Galicia 'en escabeche'. The mussels are first steamed, then lightly pickled in a marinade (using a recipe dating back to Roman times) of olive oil, wine vinegar and spices like peppercorns, paprika and bay leaves, which gently flavour the mussels. Serve as a tapa with crusty bread and a glass of white wine.
Big juicy mussels from Galicia 'en escabeche'. The mussels are first steamed, then lightly pickled in a marinade (using a recipe dating back to Roman times) of olive oil, wine vinegar and spices like peppercorns, paprika and bay leaves, which gently flavour the mussels. Serve as a tapa with crusty bread and a glass of white wine. (8-12 per tin)
Delicious cockles in brine. Simply serve with drops of lemon or vinegar.
Squid in traditional ink sauce. A quality, all-natural seafood product with no artificial additives. Only specially selected ingredients from Spanish ports goes into these products, making them a great alternative to freshly prepared dishes.
The traditional Spanish cocido is enjoyed across Spain. Despite a multitude of regional variations, the basic cocido, as represented here, is prepared with meat (ham, chorizo, tocino) and chick peas. Follow the Spanish custom of eating the cocido in three stages: the soup, the chick peas and finally the meat!
Galician stew prepared withwhite beans and smoked pork.
Chick beans and spinach stew from Andalucia.
Lentil stew prepared with chorizo and cured ham. A “homemade dish”.
Beans and clam stew. A traditional dish from Asturias.
Basque style red beans stew prepared with chorizo and cured ham.
Slowly cooked tripe with chorizo and spices.
tripe cooked with chorizo and chick beans
Red beans are often used in Spanish cooking to prepare stews, soups or salads. Sweet and tender.
Milk caramel spread.
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