Pure, intensely flavoured ground saffron from La Mancha, Spain.
Just a small pinch gives a wonderful, intense burst of flavour, aroma and colour.
The saffron is very slowly dried next to oak wood fires to add an enigmatic smokiness to its rich array of intrinsic flavours.
0.5g sachets
Spain as a country uses every alcohol we produce apart for drinking it we use it for cooking
This cured meat and white bean stew must be one of Spain’s most famous dishes and yet it is one of the most simplistic
his is a quick and easy “dirty” type of rice which is full of flavour and using everyday ingredients.
This paella is a good example of how fruits can play an important role in savoury dishes.
The incredible seafood aromas are brought to life through the freshness and earthy richness of the Barón de Ley Blanco
Learn to make Omar’s take on the classic Spanish chicken paella in your own home
As we get deep into the Autumn the variety of mushrooms you can find in markets multiply and as well the first Jerusalem artichokes start appearing on restaurant menus.
There is flavours that quite simply belong together, and these three are a great example of one of those matches. The beauty of paellas compared with other internationally famous rice dishes such as biryani, risotto… is that it accepts every ingredient you can think of. In Valencia they say there is a paella for each day of the year, I think that sums it all up quite nicely.
Artichokes are a special vegetable and they have a liquorice flavour that nothing compares to. In this case, pork is very subtle and not so full of flavour, so there is a nice harmony between the two.
Let me introduce you to my paella version of the world-famous Green Juice. It's vegan, super healthy, super easy and bursting with veggie goodness! A twist on one of Spain’s most famous dishes, but just as tasty. Buen provecho!
