To capture the true Spanish Tapas experience is to bring people to one table to eat, drink, and enjoy one another together – that means sharing from the same bowl of perfectly marinated olives, sizzling pan of homemade paella, and bottomless carafe of deep, Spanish red wine. We’ve curated the best ingredients available so you can serve up the biggest flavor in small plates – including Chorizo Stuffed Dates with Arbequina Olive Tapenade, Piquillo Pepper Aioli, and Classic Paella Mixta served in your very own authentic Valencian Paella Pan. A true Spanish Tapas experience, right in your own home - Olé!
Paella is a staple at any Spanish Tapas table and brings a warm, family style element to the spread. This large 13-inch pan makes enough paella for a hearty, four-person dinner or a side dish for 8-12 people. It is the traditional steel paella pan used by Spaniards for centuries, with a dimpled bottom 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 – and, of course, as a gorgeous serving dish for your Spanish culinary masterpiece.
Paella is at the heart of Valencian Spanish cuisine, originating in its modern form in the mid-nineteenth century. A giant steel pan of rice, spices, vegetables, and meat or seafood, or both, paella is a delicious and easy way to feed the masses. In fact, in 1992 Valencian restaurateur Juan Galbis made a paella that fed 100,000 people – the world’s largest!
This chorizo is perfectly blended with the best pork, hind leg included, and has an authentic, spicy kick from the Pimenton de la Vera – the very best Spanish paprika in the world. A staple at the tapas table, this chorizo encapsulates the flavor of Spanish cuisine with its superior quality. Each chorizo has its own personality and may be slightly uneven, as Pata Negra uses the old Spanish artisan technique instead of mass production.
Although produced in Upstate New York, Imperial Spanish Chorizo is truly a taste of Old Spain. The team brought in a sausage maker and chorizo expert from the Extremadura region of Spain to make the sausage in the traditional style of his hometown. Pata Negra slow cures their chorizos for over 5 weeks, allowing all of the ingredients to season slowly and the flavors to blend uniquely. It is non-heat treated, better preserving the flavors and spices in the meat.
These classic arbequina olives are cured the traditional and natural way with water and salt for 3-4 months. They are firm and loaded with the buttery flavor characteristic of this small olive with a high oil content. These olives are hand harvested and processed in small batches in barrels to ensure the highest quality product. No dyes, preservatives or overwhelming vinegar to get in your taste buds' way. You’ll find them perfect on their own, or blended into a tapenade for chorizo-filled dates.
The Dequmana brand reflects the old Roman road named Decumano that ran from the Andalucian town of Carmona (where these olives are produced) to Rome. Much of the olives and olive oil used by the Romans came from Spain and travelled this road.
Milled with a blend of several different types of Spanish peppers, this intensely smoky paprika is rust red in color. It is an essential ingredient in authentic Spanish paella, and La Dalia’s Pimentón de La Vera is the original and the best of this authentic, Denominación de Origen (D.O.) protected spice. They still use stone mills to create this sweet smoked paprika that you will find deeply flavored, smoky, and mildly spicy - but by no means overwhelming. It’s the most flavorful paprika in Spain!
The peppers used to produce La Dalia Pimentón de la Vera are hand-harvested each year in early autumn. The peppers are sent to wooden smokehouses filled with the smoke of encina oak wood fires where they are dried for 15 days. Once dried, La Dalia grinds the peppers on traditional granite millstones - resulting in a silky, rust-red paprika that is both deeply flavored and smoky. Founded in 1913, La Dalia was the first company to produce the famous smoked paprika of La Vera. For generations, this family owned company has produced the finest quality pimentón using traditional production methods.
These Organic Piquillo Peppers were handpicked in Ribera del Ebro in the Navarra region of Northern Spain. Piquillo means "little beak" in Spanish, in reference to the pepper's pointed shape. They're traditionally picked and produced almost entirely by hand, using no chemicals in the washing, roasting, and peeling process. After picking, the peppers are slow roasted over open wood fires, giving them a complex, rich, and spicy-sweet flavor that is an essential and versatile ingredient on the tapas table – including paellas and stuffed pepper dishes.
Pure piquillo peppers imported to the U.S. carry an exclusive seal of authenticity, granted only to those peppers that are handpicked in the Ribera del Ebro region of Navarra in Northern Spain. Navarra is known for big ripe juicy vegetables. It is also the home of the running of the bulls and the St. Fermin festival in which the Cabazones or “big heads” are worn throughout the streets. Our Matiz Navarro piquillos displays one of these well known symbols of Navarra.
Each themed box includes expert chef recipes and how to guides to host the perfect dinner party, plan a romantic date night or prepare an amazing family dinner. Enhance your kitchen with our expertly crafted culinary experiences.
"Enjoying Spanish food is one of those uniquely fun experiences because it is meant to be communal. A big delicious paella is the perfect way to set that scene, but you need a paella pan to get the job done. This one is tried and true, and all of the ingredients were selected for their authentic Spanish heritage." - Emily Battisa