This gluten free Paella Rice is grown in the heart of the famous Albufera Natural Park in Sollana, Valencia, renowned as one of the best areas in Spain for rice cultivation. It has a property to increase significantly in size, upon cooking, absorbing all the flavours and aromas of the broth. It remains very firm-grained during cooking, making it perfect for paella or a Spanish rice meal.

Chickpeas are a common ingredient in the Mediterranean diet, including Spanish cuisine. This variety of chickpea is known as Pedrosillano. Its seeds are small and completely spherical and lighter than the common ones. The Dry Chickpeas are easy to cook, just soak them overnight in water, and boil the chickpeas for 1.5h. Great for stews, salads or to make your favourite hummus.

These are Spanish round white beans, which have a distinctive flavour and soft texture when cooked. Dried haricot beans require soaking for at least 8-12 hours prior to cooking. This reduces the boiling time and make it easier to digest. White Haricots, alubias can be added to a variety of soups, stews and casseroles or included in salads and pasta dishes.