spain's best selling cookbook for over 30 years and the definitive book on traditional and authentic spanish home cooking. this beautifully illustrated and photographed book contains 1080 recipes from all spanish regions ¡Olé!

'a timeless book. when you read it you suddenly realise the glories of the food in front of you...ours is a splendid cuisine born out of the pleasure of eating.' - ferran adrià

a small family-run bodega making wines of great integrity and some finesse. a lively, rosehip scented quaff.

paella takes it name from both this, the pan in which it is cooked, and the spanish region on the shores of the mediterranean where it originated

white paella rice in a cotton sack - this product is d.o.calasparra certified, guaranteeing it's origin and quality

single-variety olive oil made from picual olives in an egyptian-style jug

this paprika comes from extremadura and it's quality warrants the pimento de la vera d.o (denominacion de origen); it is a style of paprika known as agridulce (bitter/sweet), coarsely ground and smoked over oak to give a very distinctive flavour

the most expensive of all spices - pure la mancha grade saffron filaments

enric rovira produces unique, world class chocolates at his barcelona workshop. 'rajoles' is the catalan word for both floor tile and chocolate bar and this milk chocolate bar is moulded to represent the classic barcelona paving slabs, originally laid outside casa amatller

your message handwritten on a tag attached to a mini whisk keyring - click on 'view packaging' to see

"one of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating"
luciano pavarotti