Fished using sustainable practices off the Galician coast, Spain’s most famous region for seafood, these sardines are richly flavored and clean tasting. Available in two moist and tender recipes with olive oil or sunflower-lemon these sardines have a fresh and delicate flavor.
Smaller sardines combined with piquillo pepper.
The best anchovies from the Mediterranean Sea, cleaned, beheaded and gutted individually then marinated for a minimum of 72 hours before being filtered and packaged in sunflower oil.
Gallego octopus is harvested with nets off the coast of Galicia, known for its exceptional seafood. Artisan fishing methods, old master cannery know-how and the highest quality ingredients are used to produce octopus that is moist, tender and uncommonly flavorful. This delicious Octopus by Matiz can be eaten fresh out of the can, or fried and topped with olive oil and a pinch of pimenton.
Cockles, or berberechos, are small clams in round symmetrical shells and a local delicacy in the region of Galicia. A specialty of British cuisine, as well as that of Galicia, cockles are eaten fresh from the can or tossed with lemon and parsley.
Piparras are a long, pickled green pepper popular in the Basque country.
Not like any other red pepper you have ever tasted. Authentic piquillo peppers originate from Navarra and the Ribera del Ebro region of Northern Spain. The Piquillo pepper, meaning “little beak“ for its distinctive pointed shape, have for generations been picked and produced almost entirely by hand, using no chemicals in the washing, roasting and peeling process. Slow roasting over open-wood-fires gives these unique peppers a complex, rich and teasingly spicy-sweet flavor.
Almonds have been one of the most valuable culinary exports of Spain since Roman times. Among the dozens of varieties of almonds native to the Iberian Peninsula, the Marcona has come to be recognized as the most delicious and desirable. Marconas have a fat content of an astonishing 54%, most of which is healthful fatty acids.
Paella has become synonymous with Spain. Without the right rice, one cannot create a true paella. Grown in the rich soils of the national protected L’Albufera Park of Valencia, this shortgrain rice makes the perfect ingredient for paella, arroz negro and risotto. The high absorption rate (Bomba absorbs one-third more water than the traditional) allows it to soak up and hold the abundance of flavors in all of your favorite rice dishes. To ensure freshness and the highest quality final product, the rice is packed in a sturdy cloth sack that allows the rice to breathe.
Picos capture the essence of the tapas experience. In Andalucia, the home of tapas, these crunchy bread sticks are on the counter of every bar, without exception. The plump sticks, made with flour, EVOO and no preservatives, are a great companion for cheeses and dips. Perfect for dunking into a Canarejal torta de queso.
The secret to these light and crispy flat breads is the healthy dose of fine extra virgin olive oil in each one. Hailing from Seville, the gorgeous capital of Andalusia, these airy delights can often be found gracing cheese plates; the sweet versions are lovely served on the side of an espresso or as part of a tea service.
These 100% natural Matiz fruit “breads“ are an artisan product of the hilly terrain of La Vera in the Spanish region of Extramadura. Healthy and satisfyingly sweet, they are made with real fruits, walnuts, almonds, honey and natural spices. Free of all preservatives and chemical additives, they are a must with any Spanish cheese plate.
Matiz Catalan Romesco sauce is made from a traditional recipe and all-natural products that have been used in Mediterranean kitchens for centuries. This sauce is wonderful on meat, seafood, and vegetables—cook with it, use it as a dip, or spread it on sandwiches.
Matiz Catalan organic olivada spread is made from empeltre olives, olive oil and salt. Liven up any sandwich, cracker or vegetable, or try it on cheese or seafood.
Simple all natural ingredients are combined in a traditional recipe and that has been used in Catalan kitchens for centuries. This sauce is wonderful on meat, seafood, vegetables—cook with it, use it as a dip, or spread it on sandwiches—and add your own spices, anything from pimenton to wasabi, to make it your own.
This hand-made sauce is your first step to an authentic paella. It is slow roasted for three hours allowing you the perfect paella in much less time. Also ideal as a sauce for meats, fish, eggs and pasta.
Hardwood-smoked flavor imparts sweet and complex flavors to any dish. Use as a seasoning before slow-cooking and as a finishing salt. Smoked sea salt will give an exotic smoked flavor to all types of dishes. Enhance the flavor of a smoked meat or add a subtle smoky flavor to fish and vegetables.
Chestnuts aren’t just for the holidays anymore! These amazingly sweet and moist organic chestnuts come from ancient groves of trees planted in Galician region of Northwest Spain. They are purchased from small producers throughout the region, bringing much needed economic resources to small farmers. Matiz Organic Chestnuts are a very nutritious food and lower in calories per ounce than other nuts. They are peeled and cooked and ready to serve.