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This « ventresa » of tuna fish comes from the most tasty part of the fish. I’ts a very healthy dish which comes from selected tuna fish cooked and preserved in olive oil.
Tuna fish from Cantabria prepared al escabeche which is a sauce made of olive oil and vinegar. Bonito del Norte is a type of white Tuna caught off the coast of Cantabria with an especially fine flavour, very different from the usual tuna in tins - this is a tin of large firm Bonito tuna chunks carefully hand-packed in olive oil and vinegar.
White tuna fish in extra virgin olive oil. Bonito del Norte is a type of white Tuna caught off the coast of Cantabria with an especially fine flavour, very different from the usual tuna in tins - this is a tin of large firm Bonito tuna chunks carefully hand-packed in olive oil. Try using it in a classic salad dish such as Salade Nicoise.
Cooked pieces of octopus from Galicia preserved in extra virgin organic olive oil.
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.
Clams in brine. Add simply a few drops of lemon juice or of 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.
Traditional Basque fish soup made with atlantic tuna fish and potatoes.
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
Ready to heat cooked Fabada. Contains fabes ( large typical white beans), tocino ( ventrèche of pork), cooked ham and Spanish black pudding.
Red beans are often used in Spanish cooking to prepare stews, soups or salads. Sweet and tender.
Milk caramel spread.
Gazpacho from Andalucia is a cold soup made with tomatoes, onions, garlic, bread , vinegar and olive oil. It is served with haud boiled eggs and croutons.
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