Recent social media posts
24/10/2026
What better than a shakshuka to start the weekend? 🍅 Our Sofrito de Pimiento (piquillo peppers, onion & garlic) is a great base for this dish and saves you all the chopping and cooking. Just add smoky chorizo, tomatoes and a few spices, then crack in the eggs and enjoy.
Recipe and link to our new sauces in our bio 🙌
15/10/2026
Meet the newest additions to the Perelló kitchen range 🍅
Chopped Pera Tomatoes, grown in Spain and packed in a beautiful tin, plus three tomato-based sauces made with extra virgin olive oil: Tomate Frito, Sofrito de Pimiento and Salsa Picante.
🔥 New recipes using these pantry staples landing soon, so watch this space 👀
Available now at brindisa.com (link in bio).
06/10/2026
Roasted tomatoes + creamy Perello butter beans + whipped goat’s curd + plenty of salsa verde. Need we say more? 🍅
This is one of those dishes that looks impressive but is actually very easy to make. Swipe right for the recipe 👉
Add the cherry tomatoes to a roasting tray. Drizzle generously with olive oil and season with sumac, salt and freshly ground black pepper.
Roast for around 20 minutes, until the tomatoes are soft, blistered and starting to release their juices.
Drain and rinse the Perelló Butter Beans, then add them to the tray with the tomatoes.
Give everything a gentle toss and return to the oven for another 5 minutes, just to warm the beans through and let them soak up some of the tomato juices and seasoned oil.
Meanwhile, make the whipped goat’s curd. Mix the Greek yoghurt and goat’s curd with the lemon juice and grated garlic. Season with salt and pepper and whisk until smooth and creamy.
To serve, spread the whipped goat’s curd and yoghurt over the base of a serving plate. Spoon the roasted tomatoes and butter beans over the top, making sure to drizzle over all those lovely roasting juices and oil.
Finish with a bit more sumac and the salsa verde.
Enjoy 😋
01/10/2026
Step inside the bodega where Señorío de Montanera hams take their time 🐷
Every ham in here is prepared by hand, then buried in Atlantic sea salt from Puerto de Santa María (Cádiz). Then the long, slow cure begins. For these Ibérico hams, that’s a minimum of three years.
And how do they know when one is ready? A master pierces the ham with a “cala”, a thin bone needle, and smells it. They also feel the ham with their hands, checking that it’s curing just right.
👉👉 Taste it for yourself: 15% off Señorío de Montanera ham and charcuterie until this Sunday.
Shop now at brindisa.com - link in bio!
29/09/2026
Box 4 of Monika’s Rare Pulse Club is here! 🫘
This round brings together three beautiful Spanish heirloom pulses:
Speckled Caparrón Largo
Delicate Arrocina beans
Nutty black chickpeas
Plus profile cards and three recipes to help you get the best out of them.
This time we’ve partnered with Samantha Clark, chef, cookbook author and co-founder of Moro, who’s created three recipes built around each pulse: a vibrant Arrocina bean salad with tomatoes and chorizo, a warmly spiced black chickpea dip, and velvety Caparrón beans with grilled courgettes, herbs, pine nuts and lemon.
Available now - link in bio!
27/09/2026
What a day! 🥂 Monday was Brindisa Day, our annual celebration of the producers behind the food we bring to the UK, and a chance for our customers to meet them face to face, hear their stories and taste everything first-hand.
Huge thanks to our suppliers for sharing their passion and products, to Brindisa Tapas for the food and exceptional service all day, and to everyone who came along and made it such a great one 👏
See you next year!
Conservas Ortiz CONSERVAS EL NAVARRICO ADIANO UniCo Vinagres y Salsas Grupo Arcoiris | Valderrobres La Chinata
24/09/2026
100% Ibérico acorn-fed ham and charcuterie from Señorío de Montanera , one of our most celebrated producers. Their pigs roam free, eating the acorns and grasses of the dehesa🌳 You can taste exactly that in every slice.
👉 Enjoy 15% off all Señorío de Montanera products until 4th October. Come and try it in store or shop online (link in bio)
20/09/2026
It’s World Paella Day 🥘
We’d say paella is the Spanish Sunday roast: made for sharing with family and friends around a big table. Seafood, chicken or veggie... there’s a paella for everyone. These are a few of our favourites.
Whatever you put in it, the rice is what matters. It soaks up all the flavour, so it’s worth using a good one. Get Illa de Riu rice and other paella essentials via the link in bio 🙌
17/09/2026
Sketching our brunch 🎨🍳
Our take on Turkish eggs brings together creamy, garlicky Greek yoghurt, perfectly poached eggs and spicy grilled chorizo, finished with fresh herbs and a drizzle of that glorious chorizo oil. Serve with crusty bread for dipping 😋
Recipe link in bio!
13/09/2026
Have you tried boquerones before? Delicate anchovy fillets marinated in vinegar 🐟
These are from Solevante, made with the best Cantabrian anchovies, filleted and packed by hand, then marinated for 24 hours to transform them into boquerones.
We like to keep it simple: serve with pan con tomate, a drizzle of extra virgin olive oil, or make some gildas!
Available in our shops and online, link in bio!
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