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If visiting the Island or living in the Canary Islands, the local cuisine must be tasted. Here we have listed some typical canary recipes to help you get started. With recipes added most months.

Why not choose your recipe and shop on line at


Papas Arrugadas    


Literally wrinkled Potatoes. 

There are many ways to "wrinkle" potatoes. The method we explain here is one of the simplest and widely used. 


Preparation:  Put the unpeeled potatoes in a large, deep pan and fill with enough water to cover them (Seawater is even better). For every kilogram of potatoes add a quarter of a kilogram of salt - it doesn't matter if you put in more, as the potatoes absorb only what is necessary. Put the pan on the flame and cover it with a clean cloth or wrapping paper on top of which the lid is placed. Wait while the potatoes boil for between twenty minutes and half an hour, time enough for them to soften. Then pour away the water and drain the potatoes well.

Without taking them out of the pan throw another handful of salt over them and dry them on a low flame while shaking them inside the pot for a short time (usually just under a minute).




Carne con Papas

Or Meat and Potatoes as we would call it. This is one of the most commonly prepared dishes in Canarian homes, and therefore, there are many recipes, some of which have been passed down from generation to generation. The one below comes from La Orotava.  So let us supply you with what you need at



1 kg of beef

1 large onion
2 medium-sized tomatoes
1/2 a garlic

1 good-sized pepper
2 bay leaves
1 twig of thyme 
1 glass of dry white wine 
1/2 a spoonful of paprika
A couple of carrots
Cognac (optional) 
Approximately 1 kg - of potatoes 



Cut the meat into medium-sized cubes and after seasoning them with salt and pepper, fry them lightly on each side to seal Then place them in another saucepan.   In the same oil that you used to fry the meat in, prepare a sauce with, onions, garlic, tomatoes and peppers all sliced up, though not too finely sliced. When this sauce is almost ready, add the bay leaves and thyme and removing the pan from the flame add a pinch of paprika. Put the pan back on the flame and add a little wine and water.  Add the meat and put a few slices of carrot on top. Bring the mixture to the boil and remove from heat and then add a generous dash of cognac (you can leave this out, though we do recommend it). Taste it to check if it needs more salt and continue to stew. Finally, add peeled and diced potatoes the same size as the meat which have been lightly fried in another pan. Cook till tender.



Pickled Horse Mackerel


Canarian blue fish are used to make many great dishes especially pickled ones. As well as horse mackerel, mackerel and sardines are often used to prepare this dish, which has different versions according to the island you are on.

1 kg of medium-sized horse mackerel
1/2 litre of extra virgin olive oil
200 ml of local vinegar
20 cl of dry local white wine
100 cl of water
The juice of a lemon
1/2 kg of onions
1 green pepper cut in medium-sized strips
6 garlic cloves
A couple of bay leaves

White pepper & a few black pepper corns
Cumin, Oregano, Thyme, Saffron, Paprika, and Salt


Cut the heads off the horse mackerel and remove the bones to prepare them like steaks. Leave them to stand for five minutes after seasoning them and then cover them in flour. Put 200 cl of oil in a frying pan and fry the pieces of fish. When they are slightly golden take them out and put them to one side.

Put the oil to one side as well. In a mortar crush pepper corns, oregano and saffron.
In another frying pan add another 200 cl of oil and fry the peppers. When they are done place them to one side.

To this oil add a couple of chopped garlic cloves and an onion cut into rings. Place on a low flame. When the onion is cooked put it to one side.
In the oil left over from frying the onion add the oil from frying the fish. When hot add the mortar mixture and away from the flame so that it doesn't burn add a tablespoon of paprika. Then add vinegar, wine, the lemon juice and water. As soon as the mixture starts to boil, put the pieces of fish in and allow them to steam for a minute. Remove them quickly.
In a glass or ceramic dish place a layer of onions followed by a layer of fish finishing with a layer of onions on top. Between the layers spread the fried peppers, a little thyme and a few black pepper corns, bay leaf, and some thin pieces of chopped garlic. Leave the pickled mixture in the pan to cool and then add 100 cl of oil. Mix well and pour over the fish and onion and then leave it in the fridge for at least 24 hours (preferably 48).


Potas en Salsa  


There are various types of "potas" (kind of squid) in the Canary Islands - "voladora" (flying), "negra"(black), "de ley"(of law), "de luna"(of moon)...- and all are eaten in different ways. Although one of the most popular and delicious ways is in sauce, which gives it a great taste that is not often appreciated due to ignorance about this way of preparing squid, 

You will need: 

1 kg of clean "potas" squid
1 onion
1 green pepper
3 cloves of garlic
1 tomato
1 glass of white wine 
Paprika, Black pepper, Thyme, Bay leaf, Cloves, Cumin, Salt
Olive Oil


In a pan on a flame, add the onion, the pepper, the tomatoes and the garlic, all chopped up and with a good splash of olive oil. When this fried mix is ready, add some pepper ground together with a little cumin and the cloves. Later add the squid chopped in pieces and add water, together with white wine and a splash of vinegar and a spoonful of paprika. Finally add thyme and a bay leaf. Leave on the flame until the squid is tender. 

Mojo Picon

This spicy Red sauce is served in nearly all restaurants. The basis for these sauces tends to be what they call on the islands "pimienta picona" (chilli peppers).


Crush half a dozen garlic cloves, half a teaspoon of cumin and a pinch of cooking salt. When this is done, add half a chilli pepper and continue crushing. Next, add a little paprika and then finish by soaking everything in oil and vinegar, approximately 3 parts oil to one part vinegar, until reaching the right consistency.



Conejo con salsa

Rabbit in Sauce.  This dish is one of the most well known and typical delicacies of Canarian gastronomy. Its origin seems to have come from the region of Aragón, although it is here that it has achieved its greatest and most deserved fame.

1 rabbit of approximately one kilogram in weight
6 garlic cloves
1 chilli pepper
Oil, and Vinegar
Bay leaf, Rosemary, Paprika, Thyme, Salt



Cut the rabbit into medium-sized chunks, put them in a bowl and lightly salt. Then crush some garlic cloves with cooking salt. Add paprika and a chilli pepper to this paste and continue to crush. When it is all more or less sticky, add a generous splash of oil and a little less vinegar. Stir well. This mixture should be poured over the rabbit which should be turned several times to make sure it is well-soaked. Then add a glass of white wine, a bay leaf, some rosemary and some thyme, all well crushed. Again, stir well and leave to stand for a while (between four and twelve hours is recommended).

Afterwards, take out the pieces of rabbit and fry them in a frying pan before putting them in a saucepan. In some of the excess oil from frying the rabbit, heat the sauce that remains, and pour it over the rabbit in the saucepan and then simmer it for a few minutes until it is just right.


Atún en Adobo.


Marinated Tuna.  Tuna fish are one of the most important catches in Canarian waters and there are various migratory species that pass by the islands, including the "barrilote" or "white tuna" and the "yellowfin tuna" or "rabil". The quality of these dishes is based on, among other things the excellent vinegars that can be found on the Islands.

1 kg of tuna, without skin or spine
4 garlic cloves
1 large glass of extra virgin olive oil
1/2 a glass of vinegar
1/2 a glass of white wine, preferably añejo
1 tablespoon of pepper
A green pepper
Oregano, Thyme, Laurel, Cumin, Salt 


The tuna fish must be carefully placed to bleed for about ten minutes in lots of water and salt. Once bled, it is washed thoroughly to get rid of all traces of salt and is cut in slices of about 1 centimetre thick or in medium-sized chunks.
Crush peeled and sliced garlic cloves and a half or a whole chilli pepper - according to taste - some pepper and the tip of tablespoon of crushed cumin. Oil is added and stirred well to make a slightly liquid paste. Then add thyme, bay leaf, oregano and finally wine and vinegar. In some places they only use a whole glass of vinegar. In this case, wine is an option to reduce the acetic acid according to your taste. Remember salt should be added carefully (it is easier to add more when it is served than to have put in too much before cooking).
The tuna is placed in the mixture and left to marinate for at least 24 hours in the fridge. To finally prepare it, take the chunks of tuna and fry them and place them immediately on a tray. Pour the rest of the marinade into the oil that the fish was fried in and leave it to reduce a while then strain it and the liquid can be used as a sauce on the fish.








Mojo Verde

Green or coriander sauce

Preparation: Put a fistful of salt and a handful of fresh, finely-chopped coriander, some garlic cloves and a tip of a teaspoon of cumin in the mortar. Crush all the ingredients well and add a few green chilli peppers cut into strips. Continue crushing until you get a paste that mixes well with a splash of oil and a little less vinegar. Some people add a little dry white wine, though this is optional.


Cazuela de Pescado


Fish casserole.  Canarian Fish Casserole is one of the great seafood stews mainly due to the moderate use of herbs and spices that do not disguise the taste of the main ingredients, rather they enhance them. Serve this dish with some Wrinkled Potatoes as it really helps to make it. It is often accompanied with "escaldón de gofio."

2 kg of rock fish in slices, with heads (you can also use grouper and red snapper, etc)
2 kg of potatoes
1 large onion
1 pepper
3 large ripe tomatoes
olive oil

Coriander, Parsley, Cumin, Salt, White Pepper,
1 tablespoon of paprika
3 cloves of garlic
A little saffron
A teaspoon of vinegar 
Food Colouring


Preparation: Season the pieces of fish with salt and pepper separating the head and the belly. In a frying pan, first lightly fry the head and then the belly. When done, place them in a pot full of water, with salt and a twig of coriander and boil them for about half an hour.
Fry the rest of the fish in a pan and once done put it to one side to use later. Crush two garlic cloves. Peel the tomato, remove the seeds and finally chop it into small pieces, do the same with the onion, the pepper and a bunch of parsley.
Strain the oil from the frying pan and use it to make a "fritura" (fried mixture) with the onion and pepper until they are soft. Then add the tomato and parsley. When the mixture is ready add some paprika making sure not to burn it. This mixture is poured into the water where the fish heads are being boiled and is left to boil for another fifteen minutes to make a fish stock
In another large pot put the potatoes - peeled and cut in slices - and on top put the pieces of fried fish. Then pour the fish stock on top and check if salt needs to be added. Put it back on the flame and cook slowly until the potatoes are done.
Just before serving, prepare a lightly fried mixture using the crushed garlic, cumin and saffron, which is added to the casserole together with a little food colouring dissolved in a spoonful of vinegar. Keep it simmering for a couple of minutes and then leave it to stand for a while before serving.



Barrar de Cabra

Coated Young Goat. Goat's meat prepared in this way is mainly eaten in La Gomera. "Barrar", basically means to coat the meat with a strong smelling paste prepared in a mortar. The recipes for this dish can be used - and have been used - with rabbit. The recipe below is one of the oldest and most traditional ones.



1 small young goat
400 g of pork lard
4 spoonfuls of paprika 
12 garlic cloves
             Cooking salt
  1 sliced spicy pepper
  1/4 of a glass of vinegar


Preparation: Once the goat's intestines have been removed, it is cut length ways into two halves. It is slightly seasoned with salt and pepper and set to one side. .. Crush the rest of the ingredients in a large mortar to make a paste and coat the goat's meat well. Afterwards, place the meat on a tray whose bottom has been covered with a fine layer of lard.

Place it in the oven at medium temperature and leave it to cook.  From time to time sprinkle it with "mojo" (traditional Canarian sauce) and wait till it turns golden and is Cooked.



Canarian Stew

Canarian stew, as with most Spanish stews is in itself a whole menu. Above all, this is the case when its stock is also used to prepare a soup, which can be accompanied by a good escaldón de gofio (hand-rolled balls of toasted maize/corn flour).
The recipes may vary depending on the ingredients available to the chef or housewife at the time. Here we highlight a classic stew, but which without any qualms, can be prepared just as well if some of the ingredients are not available.

1/2 kg of beef
A good chunk of fat
A good chunk of chorizo (spicy sausage) in pieces
300 g of pork ribs (fresh or previously desalted)
3 chicken thighs
2 cups of chickpeas, soaked overnight
2 or 3 cobs of corn in slices
A handful of French beans
1 small cabbage, closed and cut into quarters
1 carrot cut into thick slices
100 g of pumpkin
2 courgettes
100 g of sweet potato
4 or 5 potatoes
3 pears
Saffron, Garlic, Salt, Cumin


Preparation: In a large pot with water and just a splash of oil, add chunks of meat, chorizo (spicy sausage) and fat when the water is boiling.
Half an hour later, add the chickpeas and slices of corn on the cob. Once these have softened, add the French beans (or green beans), the cabbage and carrots (some people also add a tied bunch of herbs such as, thyme, bay leafs and later remove it, though it depends on your taste and is not essential). Wait a further twenty minutes before adding the pumpkin, the courgettes and the pears. Then a little later add sweet potato and potatoes. A few minutes before removing the stew from the flame season it with a crushed mixture of saffron, garlic and cumin. This is known as "templar" (fine -tuning) the stew and is essential to give it its true flavour.

Best served with a good glass of a vino tinto




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