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From a generations-old recipe by a family-owned company in La Rioja, this is a dry cured, mild Spanish chorizo that does not need to be refrigerated. All natural with no artificial preservatives, the flavor smoked paprika sets this Spanish chorizo apart. Palacios chorizos are fully dry-cured and ready to eat with your favorite cheese and wine, or just a chunk of crusty bread.

In the Southwestern part of Spain lives the Iberico pig, a descendant of the wild boar. It is responsible for the unsurpassed taste and quality of this traditional dry cured sausage. Great for slicing and serving with bread and cheese or elevating your paella and rice dishes.

Bomba is the supreme strain of rice in all of Spain. Bomba absorbs three times its volume in broth (rather than the normal two), yet the grains remain firm and delicious. For the perfect paella, there is no substitute.

An essential ingredient in paella, saffron elevates dishes from pasta to seafood broths, Indian lamb dishes to desserts.

A fried tomato sauce that is the building block of many Spanish dishes including paella, stews and casseroles.

For thousands of years, flor de sal has been hand harvested from the salt flats near the Bay of Cádiz. Considered to be one of the highest quality sea salts in the world, light and fluffy flor de sal is an essential spice in the kitchens of chefs across both Spain and the globe.

For thousands of years, flor de sal has been hand harvested from the salt flats near the Bay of Cádiz. Considered to be one of the highest quality sea salts in the world, this smokey version is exceptional rubbed on grilled meats, in BBQ recipes and as a smokey finishing salt.

From the Northern Spanish city of Lodosa, these sweet and flavorful chiles are roasted, peeled and jarred whole. Often stuffed with cheese and grilled, use them as you would roasted red peppers for a flavor boost to salads, rice dishes, pastas and soups.

Sherry vinegars (and wines) are aged in the traditional 'solera' process, where the newest vinegar has its own cask, and is slowly blended with more venerable vinegars in different barrels every year. The result is a perfectly balanced, delicious reserva vinegar.

It is the traditional steel paella pan used by Spaniards for centuries. The pan bottom is dimpled in order to spread heat evenly. You can use this paella pan either in the oven, on top of the stove, or on an outdoor grill. As you use your steel paella pan it will become seasoned: changing color and absorbing more flavors as you continue to cook with it. After each use, treat the pan as you would any steel or cast iron pan: wash it by hand, then season it with a light film of oil to retard rust. Should any rust appear, merely wipe it off. These paella pans are made by a family in Valencia with over 50 years of experience in producing the finest cookware for paella.
Seasoning tip: If you coat the pan with olive oil and place it in a 350 F oven for two hours the process will help prevent rust. Safe for use with induction cooktops.