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Rice and dried legumes are part of everyday cooking across Spain, from paella and arroz al horno to cocido, potaje and slow-cooked lentils.
Our selection comes from Spain and focuses on varieties chosen for flavour, texture and the way they behave in the pan. Simple ingredients, yes – but never an unimportant choice.
Across Spain, rice, dried chickpeas, lentils and beans are not cupboard fillers waiting for an emergency. They are the starting point for some of the country’s most loved dishes.
Rice becomes paella, arroz al horno, arroz caldoso or a creamy dish with mushrooms and seafood. Chickpeas find their way into cocido, potaje, salads and silky hummus. Lentils simmer with vegetables, spices or chorizo, while beans become slow, generous dishes made for putting in the middle of the table.
The quality of these ingredients matters because there is nowhere for poor texture or weak flavour to hide.
A good rice variety absorbs the right amount of stock, keeps its shape or releases enough starch for the dish it was chosen to make. Quality dried legumes cook evenly, develop a creamy interior and keep enough structure to reach the plate intact.
Our selection comes from Spain and includes rice varieties with different cooking qualities alongside dried chickpeas, lentils and beans for soaking and cooking from scratch.
They take a little more time than a jar, but give you complete control over the texture, seasoning and final flavour. Start with good Spanish ingredients, then decide where the recipe goes.