Spanish Mix

Versatile spice mix based on the sweet Spanish La Pastora paprika and the smoked Pimenton paprika. Used to season all types of meat, poultry, fish and vegetables. It is a popular ingredient in traditional Spanish dishes like paella and Spanish potato stew. Use the Spanish mix for marinating meat and fish or add it to stews and soups for extra depth of flavor.


Pimenton, sweet paprika, cumin, thyme, oregano, black pepper

Net weight: 40 g

    Spanish cuisine

    Make a culinary tour of Spain with its most famous culinary delicacies jamon and chorizo ​​and dishes like paella and patatas bravas. Discover regional specialties such as callos and churros. The diverse Spanish cuisine offers something for everyone – from the cold soup gazpacho, through the small tapas to the thousands of variations of the world famous paella.

    Spanish cuisine is rich in dishes with meat, vegetables, fish, chickpeas and rice. It is characterised by the use of Pimenton smoked paprika and saffron. An integral part are also red Spanish wines like Rioja, Madeira, Cava and others.

    Spanish pork skewers

    • 1 pork fillet
    • 1 tbsp. Spanish spice mix
    • 6-7 garlic cloves
    • 6-7 tbsp. olive oil
    • salt and black pepper
    1. Cut 1 kg pork fillet (or chicken breast/whole, peeled shrimp) into bite-size pieces.
    2. Combine 1 tbsp. Spanish Spice mix with 6-7 grated garlic cloves, 6-7 tbsp. olive oil and salt and make marinade.
    1. Pour the marinade over the meat (or shrimp) and mix well.
    2. Let it marinate for at least 20 minutes, optimally 1 hour in the fridge.
    3. Take out of the fridge at least 15 minutes before cooking.
    4. Thread the meat/shrimp onto skewers.
    5. Cook on medium heat in a lightly oiled pan for no more than 3 minutes per side

    Spanish eggs with potatoes (huevos estrellados)

    • 6 eggs
    • 3 potatoes
    • 3 big peppers
    • 1 onion
    • 2-3 garlic cloves
    • 1 teaspoon Spanish spice mix
    • olive oil
    • salt and black pepper
    1. Thinly slice the potatoes.
    2. Cut peppers into medium-size pieces.
    3. Cut 1 onion into half moons.
    4. Peel and finely chop the garlic cloves.
    1. In a pan heat 2-3 tbsp. olive oil on medium heat.
    2. Add the chopped garlic and cook for 30 seconds.
    3. Add the peppers with 1 tsp. Spanish spice mix and a pinch of salt and cook until softened, about 7-8 minutes.
    4. Take out the peppers and carefully wipe the pan with paper towel (to prevent paprika traces from burning).
    5. Pour 2-3 tbsp. olive oil into the pan and wait for it to heat up.
    6. Add the onion and potatoes, spreading them in a fairly even layer and cook for 6-7 minutes with the lid on.
    7. Return the peppers to the pan and spread evenly.
    8. Break 6 eggs from a hight, add salt and cook for 4-5 minutes with a lid.
    9. Add fresh coriander/parsley before serving.

    Spanish calamari in tomato sauce

    • 650g calamari
    • 1 onion
    • 3-4 garlic cloves
    • 2 tbsp tomato puree
    • 400g tomatoes/tomato passata
    • 1 tbsp Spanish spice mix
    • 1 cup olives
    • pinch of saffron (optional)
    • parsley
    • olive oil
    • salt and black pepper
    1. Cut the calamari into strips.
    2. Finely chop onion and garlic.
    1. In a pan heat 3-4 tbsp. olive oil on medium heat.
    2. Add the chopped onion and cook for 5-6 minutes.
    3. Add garlic and cook for 30-40 seconds.
    4. Add tomato puree and cook for 2-3 minutes, stirring constantly to prevent burning.
    5. Pour the tomatoes, 1 tbsp. Spanish spice mix, chopped calamari and some olives and mix well.
    6. Add a pinch of saffron (optional but highly recommended).
    7. Cover and cook for 35-40 minutes or until the calamari is cooked.
    8. Serve with finely chopped parsley.
    • Download recipes (pdf)