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Add your rice (typically Bomba or Calasparra) and don't stir again — let it cook flat
Pantry Role: baking staple and aromatic infuser — works through liquid and heat
The reduced-sodium brine keeps the olive's flesh firm and the anchovy flavor forward without the salt edge of standard tapas olives
faintly spiced — somewhere between flan custard and sweet potato pie filling
Turron de Fruta by Sanchis Mira 7 oz. Pack of 3 pack-of-2 Add your rice (typically BombaSanchis Mira's turrn de fruta is the candied fruit bar that shows up on the Noche Buena dessert table next to the turrn de Jijona and the marzipan bright squares of glazed fruit bound in a soft, nutty nougat. Made in Jijona, Spain, by Sanchis Mira, a turronero house dating to 1864. Each 7 oz bar is studded with candied cherries, pineapple, and citrus peel against a base of almonds and honey. Three bars per pack. Common Uses: sliced thin onto the
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