Sobrasada with brie cheese

Cannot be more simple! Just spread some Sobrasada from Mallorca on  bread and put your favourite cheese on top. We like it with brie cheese!

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Jamon Iberico

How to eat? Eating jamón ibérico couldn’t be simpler. Enjoy thin slices at room temperature.Take your time and savor every bite. Notice the nutty undertones and butter-like mouthfeel. Our artisan jamón ibérico de bellota has a unique intense flavour, with a note of sweetness, created in part by the aroma of sweet acorns that our […]

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Manchego cheese with quince paste

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The pairing of manchego cheese and a slice of the beautiful dulce de membrillo, or quince paste, makes an elegant dessert or even an appetizer. So easy to prepare, just chop 2 wedges of The Spanish Hamper manchego semicured wether in triangles or in square pieces. Cut another 2 slices of quince paste, same size […]

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Yellowfin Tuna Salad with Anchovies

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This Basque tapas recipe consists of a slice of crispy long bread loaded with a Yellowfin Tuna Salad with onion, mayonnaise and lemon juice, garnished with an Anchovy Fillet. This style of pinchos on bread is very common in the tapas bars and restaurants of San Sebastian, Bilbao and other places in the Basque Country. […]

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Padron Peppers

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A classic tapa from Galicia. INGREDIENTS: The Spanish Hamper fresh Pimiento de Padron peppers. Olive oil 1Tsp. The Spanish Hamper Picual variety. Sea salt. Maldon if possible. PREPARATION: 1. Heat a frying pan to a medium level. 2. Add 1 tablespoon of olive oil. 3. Heat the small peppers until blistered, remove and add flakes […]

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Spanish omelette

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INGREDIENTS: 500g new potatoes. 1 white onion. 150ml extra-virgin olive oil The Spanish Hamper. Picual variety. 6 eggs, organic if possible. METHOD: 1. Scrape the potatoes or leave the skins on, if you prefer. Cut them into thick slices. Chop the onion. 2. Heat the oil in a large frying pan, add the potatoes and […]

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Piquillo Peppers stuffed with Tuna

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This Basque tapas recipe consist of a slice of crispy long bread loaded with a whole Piquillo pepper stuffed with a mix of Yellowfin Tuna, chopped onion, mayonnaise and lemon juice. This style of pinchos on bread is very common in the tapas restaurants and bars of San Sebastian, Bilbao and other places in the […]

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Piquillo Peppers Stuffed with Goat Cheese

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INGREDIENTS: 2 tablespoons finely diced shallots 1 scallion (white part only), thinly sliced 1 1/2 teaspoons aged Spanish sherry vinegar 1 The Spanish Hamper Piquillo peppers jar 3 ounces lowfat soft goat cheese Olive oil Alberquina The Spanish Hamper 1 teaspoon chopped fresh parsley 1/2 teaspoon chopped fresh thyme METHOD: Whisk shallots, scallion and vinegar […]

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Chorizo & broad bean risotto

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INGREDIENTS: 1 tbsp olive oil The Spanish Hamper Picual variety. 100g smoked bacon, diced. 2 shallots, chopped. 2 garlic cloves, crushed. 350g small cooking chorizo Picante The Spanish Hamper. 300g risotto rice. 1l hot chicken stock. 300g frozen broad beans. METHOD: 1. Heat the oil in a medium-sized pan, then add the bacon, shallots, garlic […]

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Tuna Belly “Ventresca”

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Ventresca in Olive Oil can be eaten as it is, doesn’t need any preparation, in fact, if you serve straight from the tin, the product preserves all its flavour. Here you have an example about a way to serve our Ventresca, the best part of the Tuna by far. Just present it on top of […]

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