Average rating:

Navajas, Spain’s prized razor clams, chargrilled over hardwood coals and preserved in Castillo de Canena Extra Virgin Olive Oil for a sweet, smoky, impeccably tender conserva.

Razor clams are among the most delicate shellfish to grill. At Güeyu Mar on Spain’s Asturian coast, Abel Álvarez applies his brasa (charcoal grill) technique with extraordinary precision. He selects wild navajas for pristine flavor and uniform shape, then grills each one briefly over glowing hardwood embers to gain gentle caramelization while keeping the texture clean and tender.

Once grilled, the clams are preserved in Castillo de Canena Extra Virgin Olive Oil, a benchmark Andalusian estate oil that absorbs smoke and shellfish juices, becoming a richly flavored ingredient in its own right. The result is razor clams that are sweet, lightly smoky, and beautifully textured.

Eat it straight out of the can, plate it as is, or use it in recipes. It tastes great in every way. However, Abel recommends heating ever so slightly at low temperature for maximum expression. Years of R&D combined with trial and error have made this type of chef driven gastronomic experience accessible to all.

Also save the delicious juice in the can, dip in a crusty baguette, whisk with a drizzle of olive oil to create an aioli or mayonnaise, let your imagination run wild.

Best by: 30September2030

Ingredients: razor clams, extra virgin olive oil, and salt

4.6 ounces (130 grams) in a metal tin (approximately 8 per tin)

An inspiring Japanese style chili sauce that highlights the incredible hidden taste of black garlic and Shio Koji.

This traditional Japanese chili condiment—made from red chilis, tart yuzu peel and koji (rice mold best known for its role in producing sake and miso)—is citrusy, bright, and a little funky. The sweet and earthy black garlic rounds out the flavors. On the palate, that sweetness is what leads, followed by a rich, musty, fermented flavor; it finishes with a lingering kiss of heat.

Try a squeeze on chicken wings, hamachi crudo, or cold soba. We love it on seared scallops too!!

Best By: 08April2027

Ingredients: Red chili peppers, black garlic, roasted green chili peppers, shio koji (rice, water, salt, koji), yuzu zest, rice vinegar, sodium less than 1/10th of 1% benzoate (as preservative), xanthan gum

12 ounce (355 mL) plastic squeeze bottle

Spanish Chorizo is a traditional salami made with pork, garlic, and smoked Spanish Paprika (pimentón). Palacios, out of Rioja, Spain is a master and was the first Spanish Chorizo to be approved for import to the USA. They started in 1960 with their family-owned butcher shop using a generations old family recipe, and now we celebrate with them as they share it with us and the world.

Spanish chorizo is dry-cured and ready to eat right out of the package!

While it does not hurt you to eat it, we recommend you take the skin off as it is a little chewy/tough. Wet a paper towel so that it's damp, then wrap it fairly tightly around the chorizo. Let it rest for twenty minutes or so. Then simply take a knife, cut off the ends, gently score the side lengthwise and peel it.

Also please note a white powdery mold is normal. While we rarely see it with this product, if you see some spots, do not worry. You can safely eat it, and it comes off if you peel the chorizo.

Make your own tapas board by slicing up some of this chorizo, adding some Spanish cheeses, olives, tinned seafood, and a crusty baguette!

We also love it in paella!

Palacios does not use any artificial coloring or preservatives when crafting their Spanish Chorizos.

Gluten Free

Lactose Free

Best By: 06Aug2027

Ingredients: Pork, Paprika, Salt, Garlic, and Natural Pork Casing

225 gram (7.9 ounce)