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White Asparagus Spears
Spanish white asparagus spears are traditionally served with alioli – a garlic and olive oil dip that resembles mayonnaise – for a tapas dish. You can also slice the asparagus spears into discs and serve as part of a fresh salad, or wrap each spear in a slice of serrano ham and pop under the grill for a few minutes – serve with hollandaise sauce, a wedge of fresh lemon and black pepper for a quick starter or side dish.
Ingredients: asparagus, water, salt, antioxidant E330.
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|Content||Spanish white asparagus spears are traditionally served with alioli - a garlic and olive oil dip that resembles mayonnaise – for a tapas dish. You can also slice the asparagus spears into discs and serve as part of a fresh salad, or wrap each spear in a slice of serrano ham and pop under the grill for a few minutes – serve with hollandaise sauce, a wedge of fresh lemon and black pepper for a quick starter or side dish. Ingredients: asparagus, water, salt, antioxidant E330.|
The perfect snack for on the go! These crunchy wafers layered with sweet taro cream will make your day or night any time!
|Brindisa saffron mayonnaise will be your new favourite dip for grilled lobster, seafood and even grilled lamb. The Spanish saffron from La Mancha adds the delicate fragrance of this prized spice to one of the world’s favourite condiments. Serve the saffron mayonnaise with prawns, salted cod or harissa glazed chicken. You can even use it to add an indulgent twist to your favourite sandwiches. Ingredients: sunflower oil, Brindisa extra virgin olive oil (23%), water, pasteurised free range egg powder, vinegar, salt, sugar, Brindisa saffron stamens, mustard flour, garlic powder. Contains allergens: egg, mustard.||Squid ink is used for its natural, black dye, and delicate, briny flavours. In Valencia and Catalonia squid ink is cooked with squid and rice to make the regional dish, arròs negro. A popular dish throughout Spain is squid cooked in its own ink, 'chipirones en su tinta.' Once opened, store the jar in the fridge, and use a little squid ink at a time to colour fresh pasta, risottos and paellas. Use sparingly - a little squid ink goes a long way. Use approximately 1g of squid ink with 100g of other ingredients. Once opened use within 20 days. Ingredients: Cuttlefish ink, water, salt and thickener (E466). Contains molluscs, and may contain traces of crustaceans, fish, celery, milk and sulphur dioxides.|
Munch on this Milk Munch bar! This creamy and dreamy milk chocolate bar from Spain is filled with soft, fluffy nougat and caramel for the perfect snack to have late at night with a glass of milk!
|Sweet paprika powder is fruity, sweet and earthy. It has a very mild chilli heat, so is used more to add depth of flavour and colour to dishes. As well as being a popular Spanish ingredient, paprika is also widely used in Eastern European cooking. Chicken paprikash is a well-known Slovak dish that uses lots of paprika powder to give a vibrant orangey-red colour and intense red pepper flavour. A large 1kg bag of paprika powder is also available. Ingredients: dried red pepper powder (paprika).|
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