Bomba rice, prized as the king of paella rice, is at the heart of Spain’s most celebrated dishes. Grown in the fertile fields of Valencia, La Fallera Bomba rice is renowned for its exceptional quality and ability to absorb flavours while maintaining its firm texture. This short-grain variety has a unique pearl-like shape that allows it to expand lengthways rather than widthways during cooking, ensuring the grains remain separate, plump, and never sticky.

La Fallera, one of Spain’s most trusted rice producers, has been supplying households and professional kitchens for generations. Their Bomba rice is carefully selected to meet the demands of traditional paella making, where texture and consistency are essential. Its remarkable capacity to soak up two to three times its volume in liquid means it captures the full essence of a rich stock, spices, and seasonings, creating a truly authentic paella experience.

Beyond paella, Bomba rice is perfect for other Spanish favourites such as arroz al horno, arroz a banda, and creamy rice stews. Its reliability in holding both shape and flavour makes it a versatile ingredient for creative cooks who want restaurant-quality results at home.

A pantry essential for anyone passionate about Spanish cuisine, La Fallera Bomba rice ensures that every dish has the depth, character, and authenticity it deserves. Whether you’re cooking for a family gathering, entertaining friends, or perfecting your paella craft, this premium rice guarantees outstanding results every time.

We fell in love with the taste and simplicity of this Cambados Paella Kit. From their expertise in canned seafood over several decades, Cambados Conservas have created a paella kit that we think is close to genius - can you imagine cooking a delicious paella in just 20 minutes?

This has become one of our favourite products and we must confess, we have kept a few for ourselves! 

Seafood paella Kit for 2 persons:

1. Open the can and empty the contents in a  26cm pan.

2. Fill the empty can to the top with water and pour it to the pan.

4. Stir and bring to boil. Empty the rice bag and spread it evenly. Stir.

4 Let it simmer over medium heat for 18-20min, or until the water is absorbed.

Finish with a squeeze of fresh lemon to really bring out the flavours. Que aproveche!

We fell in love with the taste and simplicity of this Cambados Paella Kit. From their expertise in canned seafood over several decades, Cambados Conservas have created a paella kit that we think is close to genius - can you imagine cooking a delicious paella in just 20 minutes?

This has become one of our favourite products and we must confess, we have kept a few for ourselves! This one includes squid in ink to give the paella dish its black colour. So delicious and unique, this is a must-try product!

Seafood paella Kit for 2 persons:

1. Open the can and empty the contents in a  26cm pan.

2. Fill the empty can to the top with water and pour it to the pan.

4. Stir and bring to boil. Empty the rice bag and spread it evenly. Stir.

4 Let it simmer over medium heat for 18-20min, or until the water is absorbed.

Finish with a squeeze of fresh lemon to really bring out the flavours. Que aproveche!

Description: Durable enamel paella pan made of steel and coated with a black and white speckled enamel, so rusting will not be an issue.

Features:

• Has a slightly convex base that allows the oil to collect in the centre to assist in the first stages of preparing and cooking the dish
• Easy to clean and store, and will not need oiling after use
• Suitable for gas, open fire and oven

Molí de Pomerí Sofrito Tomato base for Paella

A great shortcut or base for cooking many Spanish dishes. Made by slowly roasting tomatoes in olive oil, a rich sauce is created that adds layers of flavour to any rice dish, pasta sauce or stew.

Ingredients: tomatoes, cane sugar, olive oil, onion, garlic, salt

El Navarrico Fish Fumet is a high-quality culinary product known for its rich flavor and versatility in enhancing the taste of various dishes. This particular variant comes in a 480 ml bottle.

Fish fumet is a concentrated fish stock made by simmering a combination of fish bones, aromatic vegetables, herbs, and spices. El Navarrico takes great care in crafting their Fish Fumet, using only the finest ingredients to create a flavorful and aromatic base for your culinary creations.

Whether you're preparing seafood risotto, bouillabaisse, chowder, paella, or any other fish-based recipe, El Navarrico Fish Fumet serves as an excellent foundation. Its depth of flavor and balanced seasoning enhances the taste of your dishes, making them more savory and satisfying

** Arrives frozen **

A proper paella, made the way it should be. This is our fully cooked Chicken Paella, prepared in generous batches using traditional Spanish ingredients and techniques, then portioned into a 900g tray for effortless enjoyment at home.

We use boneless chicken thighs for depth and tenderness, Spanish Bomba rice for its ability to absorb flavour while holding its shape, extra virgin olive oil, ripe tomato, flat green beans, large lima beans, garlic, sweet smoked paprika, and real saffron infused into the stock. The result is a balanced, deeply savoury rice dish with gentle warmth, natural sweetness from the vegetables, and that unmistakable saffron aroma.

Each tray is fully cooked and ready to heat. Simply remove the sleeve, heat in the microwabe until hot throughout, and serve directly at the table. No stirring, no shortcuts, no artificial flavours. Just proper ingredients and proper technique.

One 900g tray generously serves two very hungry people or three to four lighter portions. Pair with a crisp Albariño, a fresh green salad, and good company.

This is comfort food with heritage. A taste of Spain, ready when you are.

Ñora peppers are a small, round variety of dried red pepper that hold a quietly essential place in Spanish cuisine, particularly along the Mediterranean coast. Left to mature fully on the plant before being sun-dried, they develop a deep crimson colour and a firm, almost leathery skin. Unlike many dried chillies, ñoras are not about heat. Their character lies in a gentle sweetness, a soft smokiness, and a rich, almost jam-like depth that builds slowly in the dish.

When rehydrated, the flesh becomes pliable and intensely aromatic, releasing flavours reminiscent of sun-ripened tomatoes, dried fruit, and a subtle roasted note. More often, the inner pulp is carefully scraped or blended into a paste, forming the backbone of many classic preparations. In dishes such as romesco sauce or arroz a banda, ñora peppers provide both colour and a rounded, mellow complexity that ties together garlic, olive oil, nuts, and seafood.

Their role is less about standing out and more about elevating everything around them. They bring warmth without aggression, richness without heaviness. This makes them incredibly versatile, whether infused into broths, folded into sauces, or used as a base for slow-cooked stews.

Ñora peppers are a reflection of traditional Spanish cooking at its best: simple ingredients treated with patience and respect, resulting in flavours that are layered, balanced, and deeply satisfying.