Winter the season for oranges

Citrus Varieties

Citrus is one of the world’s most loved fruit tree.

The Navel orange gets its name from the hole at the base of the fruit that encloses a miniature, underdeveloped secondary fruit (resembling a human navel).  They have a rich, juicy flavour and rough, bright orange skins that are easy to peel.


The Valencia is named after the Spanish city of Valencia, although its true origin remains unknown. It has thinner skin than the Navel, is generally sweet and commonly cultivated for the production of juice. Tarocco Blood Orange

The Italian Tarocco blood orange has striking, red flesh that develops during the cold winter nights. It is tender and juicy, with a flavour reminiscent of strawberry.


The common bitter Seville orange is widely grown in Spain. The bitter taste makes it an excellent choice for marmalade or other spreads. Petitgrain essential oil is distilled from the leaves, while oil of neroli is extracted from the flowers. The dried flowers are used to make tea in China.

Easy Paella

Try bringing some of the sun home with this easy and delicious recipe for Paella.

Serves 2


3 tablespoons olive oil
120 ml White wine
1 onion
2 cloves garlic
150g paella rice
1 teaspoon smoked paprika
100g chorizo
250g frozen mixed seafood
1 tin chopped tomatoes
1 chicken stock cube
100g peas
1 lemon
1 small bunch  flat leaf parsley

Finely chop the onion and garlic. Remove the skin from the chorizo, if necessary and cut into small cubes. Dissolve the chicken stock cube in 500 ml hot water.

Heat a frying pan or paella pan over medium heat with 3 tablespoons olive oil. Add the onion and sweat for 5 minutes. Add the garlic and smoked paprika and fry for a further 1 minute.

Add the rice and fry for 1 minute. Add 120 ml white wine and cook until it has been absorbed into the rice. Add the tin chopped tomatoes and stock to the pan and cook over a low heat for about 15 minutes, stirring every now and again.

Add the seafood and peas, cooking for a further 5 minutes. Finely chop the parsley and cut the lemon into wedges.

Season the paella with salt and pepper. Sprinkle over the chopped parsley and arrange the lemon wedges around the pan. Serve at once.

If you have saffron in your store cupboard, add a few strands to the hot stock and allow to infuse before adding to the paella.


Artadi Tempranillo 12 Meses

Grape variety
100% Tempranillo

Bodegas y Viñedos Artadi produce quality wines in three wine regions: Rioja Alavesa, Navarra and Alicante. To get the most from the different soil types, climatic conditions and characteristic grape varieties, they employ organic and biodynamic farming. In the Basque part of the Rioja, Alavesa, Artadi grows only tempranillo for the red wine. The bottom of the 83 hectares of vineyards mainly consists of calcareous soil, gravel and clay, at an altitude of about 700 meters above sea level. The climate is a whimsical combination of Oceanic and continental.

Vinification (wine-making)
Tempranillo grapes are used from vines that have an age averaging about 20 years old. After careful manual harvesting, the fruit gets a cold soaking of 24 to 48 hours followed by fermentation in stainless steel vats in which twice daily ' pigeage ' takes place (dipping the skins in the wine for more colour, smell and flavour extraction) and a slight remontage maceration (grape juice from the bottom of the tank is pumped again through the wine). This takes 10 to 12 days to complete. Maturation in wood takes 12 months, where only French oak used.

Taste impression
Intense, bright cherry-red colour. On the nose, lots of red fruit and black currant, roasted balsamic nuances, exotic wood and a hint of liquorice. Fresh in the starter, well structured and balanced, a full red wine with fine and elegant tannins and a catchy, lingering flavour.

Serve between 17 - 18 ° C. Decant the wine to separate the sediment and give it some aeration. Do this 30 minutes before serving to improve the wine's aroma. For serving, you can also use wide, large glass and pouring in only a little wine.Ageing potential: drink within 4 to 6 years after the harvest. Store in a cool and dark place.

Culinary advice
A good companion to richly flavoured Mediterranean dishes, particularly stews with meat or poultry, roasted or grilled lamb or pork, poultry, and mature, hard Spanish cheeses.

Taste type
Medium-bodied, very aromatic, with wood maturation.

Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton.

This wine is the perfect partner to our Beef Wellington.


If you are looking for authentic Spanish hams and delicacies, you need look no further.

Ibericus imports whole hams, chorizo sausages and more from the world famous Iberico pig, otherwise known as Pata Negra.

All hams are sliced from the whole leg to take away or enjoy as a sandwich in the shop. There is also a variety of Spanish cheeses and tapas on offer.

For more information please visit Ibericus.