Spanische Rezepte

These delicious cockles (berberechos) (65-75) are naturally pickled in salt water. 

Mussels are one of Galicia's gastronomic treasures. They are considered a special source of vitamin B12 and therefore a natural ally for our nervous system and heart. Cockles are prepared in many different ways in Spanish cuisine. For example, they are used in salads with fish, in paella and in pasta dishes or starters. They also taste great on their own, with a little lemon juice.

Air-dried spreadable Premium Sobrasada - Gourmet raw sausage speciality with paprika - Majorca's island speciality 

Fine Mallorcan sobrasada made from Ibérico pork – creamy, spicy and aromatic. A touch of luxury with a Mediterranean soul.

Strong Mallorcan sobrasada with a delicate spiciness – creamy, aromatic and full of Mediterranean character. A delight with spirit.

Finest paella spice mix with real saffron for an authentic flavour so that your paella is sure to succeed - 5 practical sachets for approx. 30 portions.

Spanish round-grain rice from Valencia, perfect for flavourful paella, delicious rice dishes and authentic Mediterranean cuisine.

Cavall de Foc Chardonnay by Celler La Muntanya: Fresh, fruity and elegant – balanced white wine from Alicante.

Catalan organic quality sparkling wine - The "Urzeit Cava" from Spain made from the grape varieties Xarel-lo 34%, Macabeo 33%, Parellada 33%.

Creamy aioli with fresh lemon and aromatic basil. Mediterranean flavour, perfect with tapas, grilled dishes and vegetables.

Creamy aioli with savoury garlic and a fiery kick. Mediterranean delight for tapas, burgers, grilled dishes and savoury snacks.