Rice variëties are indigenous in the south of Valencia, especially in the Albufera region. This is due to the microclimate, which is a moist climate. It’s also called the marshlands of Valencia. Of origin, we find different types of grains and rices. Now because of the high activity in cultivating rice, other variëties thrive as well. Think about; quinoa, large grain rices, wild black rice that are all being cultivated under the protected designation of origin. (D.O.P.)

One of the most outstanding rice variëties cultivated here in Albufera is the Bomba. Bomba rice is offered in lots of different qualities. Depending the soil, climate, but also, how it has been harvested. Afterwards the cleaning and drying process, and ofcourse the polishing and filtering. 

If you buy COOKSUPPLY Bomba rice, you are rest assured that you have rice from the latest harvest. Thanks to modern advanced technology broken rice has been separated from whole rice grains thus making your endresult more consistent.

How to recognize good Bomba?

The rice itself is dry and not dusty from polishing. It smells like raw rice and the grains have an even size. The color is white with a small touch of gray.

While cooking the rice, the starch activates and thickens the stock in which it cooks. The core of the grain absorbs the flavors of the broth, making this rice particularly well in preparations like paëlla, arroz meloso, risotto, dessert rices, sticky rices, broths with rice flavour, rice crispies, thickening broths without gluten.

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Valencia has been making wine for a long time, dating back to the Roman era. Nevertheless it never competed to other Spanish, Italian or French wines. For the last decades there has been a big change. The varieties of grapes used, was to please the global market. These weren’t the grapes optimized for Valencian soil. With a radical change for the cultivation of authentic Valencian grapes, and diminishing the Tempranillo and Verdejo varieties. Since that moment of new rebirth, Valencia has become more and more appreciated. 

COOKSUPPLY offers you an organic bobal wine (red) because it’s outstanding qualities, innovative cultivation and flavor. We know the winery and thus can guarantee a good quality product. If you are looking for a Valencian organic red wine, this is your best option.

What does the Atance taste like?

It’s a dry but filming wine, almost creamy with tannines and a high persistence. It reminds me somewhat to Burgundy-style red wines because of a similar odour and texture. Medium-High notes of red fruits. Strong presence with a 13,5% Alcohol. We recommend this wine for Paella dishes, cheeses and pig meat. 

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Why would you use Anchovy bellies?

The belly part has more fat then any other part of the fish. Just like us, it is where the stomach is, but even more with fishes because the gravity of the earth pulls most of it’s weight down. This is the reason why fins on the top are more agile and the upper part of the fish is more lean.

This fat is intramuscular and makes the meat of the fish more moist and flavorful. It’s better to ask why we have thrown away this part all these years. With an irregular shape, small size and the flavor being more smoother then the fillets it is an excellent condiment for salads and other constructed dishes.

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Anchovies are called anchovies after that the “boqueron” is caught, degutted and salted. The water where this boqueron lives in is extremely crucial to the flavour. The habitat of COOKSUPPLY anchovies is Cantabria. After washing and ripening of the fish, the anchovies are stored in an extra virgen olive oil and preserved. Both fillets and olive oil are used for gastronomical purposes.

How to recognize good Extra quality Anchovies?

Good anchovies are always preserved in a temperature between the 0°C and 7°C. While opening the tin can a mild odour comes off. The fillets are intact, long and don’t contain or small easy to digest fish bones. The colour of the olive oil is intense green.

The flavour is salty, slightly sweet with the characteristic flavor of the boqueron. The flavour stays in the mouth on a pleasant way. There is no abundance of salt which paralyzes the tongue. The olive oil tastes like fresh olive oil and anchovies, which took the flavor of the fish.

What are Anchovy bellies?

To maintain the traditional form of the fillet, normally big fabrics cut away this part. The belly part is home to alot of spines. That makes it uninteresting processing it for mass production. However, since the anchovies from COOKSUPPLY are degutted and cleaned by hand, we can use the bellies to give a similar pickling process.

One of our most essential ingredients that we offer would be TOTOLI olive oil. The olive oil market seems to be very saturated last years and it is difficult to believe sellers on the internet with pictures. That is one of the reasons that we selected only the best olive oil producers around the Valencian area. We want to deliver the highest quality olive oil, for the lowest price. Without confusing you about lots of different brands and selections, we offer 3 different olive oils which is all you need.

TOTOLI is a proyect from Vicente Todolí, a remarkable farmer in the Alicante district. Together with his team he creates his olive oil made by 4 different olives, harvested early and then to be cold pressed. The melange of the Arbequina, Picual, Blanqueta and Manzanilla is so powerful and present that you won’t forget the flavor in time.

How to recognize a premium (EXTRA VIRGIN) olive oil?

First of all check the information. Make sure you buy olive oil from the latest harvest. The flavour will disappear slowly over time. Excellent olive oil producers slow this process down, by bottling into black colored bottles, selling in individual boxes or in tin cans. Always keep your olive oil away from heat and light. 

Take a white plate and pour some olive oil on it. The color should be very green, almost unnatural. 

Depending from which country or even area where the oil comes from produces a different smell and flavor. The oil should be dense, and without small particles. One of the flavors not home to premium olive oil are; presentable bitterness, extreme sharpness to the throat.

How to use TOTOLI

This is an olive oil where the oil is a protagonist. Like the name suggests it is translated as “everything oil.” Use the least amount of ingredients and enjoy as is. Best served with bread or cold fish/shellfish/meat/game starters and desserts.

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One of our most essential ingredients that we offer would be LAGRIMA olive oil. The olive oil market seems to be very saturated last years and it is difficult to believe sellers on the internet with pictures. That is one of the reasons that we selected only the best olive oil producers around the Valencian area. We want to deliver the highest quality olive oil, for the lowest price. Without confusing you about lots of different brands and selections, we offer 3 different olive oils which is all you need.

What is LAGRIMA

LAGRIMA is a proyect from the village of Viver, situated in the north of  Castillon, Valencia. It is a product made by and for a coöperation of farmers. They only elaborate one variety of olives; Serrana de Palancia. Because of the low yield of this variety and being indigenous in the area, it is not an easy proyect. Every year the harvest differs resulting in limited availability. As such for 2019, when the coöperation ran out of stock in August. With creating strong bonds with local farmers we can offer for the first time this olive oil outside of Spain.

How to use LAGRIMA

This is an excellent olive oil which boosts the flavors of other ingredients. It seems to integrate together with other flavors and boosting it to a next level. The name is translated as “Tear.” We recommend you use LAGRIMA for almost all daily uses where you need a premium olive oil for.  Salads, bread, cold starters, warm starters, sauces, desserts. Versatility meets quality.

See LAGRIMA here

One of our most essential ingredients that we offer would be VIVARIUM olive oil. The olive oil market seems to be very saturated last years and it is difficult to believe sellers on the internet with pictures. That is one of the reasons that we selected only the best olive oil producers around the Valencian area. We want to deliver the highest quality olive oil, for the lowest price. Without confusing you about lots of different brands and selections, we offer 3 different olive oils which is all you need.

What is VIVARIUM

VIVARIUM is a proyect from the village of Viver, situated in the north of  Castillon, Valencia. It is a product made by and for a coöperation of farmers. They elaborate four varieties of olives; Serrana de Palancia mainly, followed up by Arbequina, Picual, Villalonga. Because of the low yield of the Serrana variety and being indigenous in the area, it is not an easy proyect. Every year the harvest differs resulting in limited availability. As such for 2019, when the coöperation ran out of stock in August. With creating strong bonds with local farmers we can offer for the first time this olive oil outside of Spain. We offer VIVARIUM only in 5 liter format, it is not a premium olive oil but an excellent grade Extra Virgin. 

How to recognize an excellent (EXTRA VIRGIN) olive oil?

First of all check the information. Make sure you buy olive oil from the latest harvest. The flavour will disappear slowly over time. 

Take a white plate and pour some olive oil on it. The color should be very green, in this case a dark green. Depending from which country or even area where the oil comes from produces a different smell and flavor. The oil should be dense, and without small particles. One of the flavors not home to excellent olive oil are; presentable bitterness, extreme sharpness to the throat.

How to use VIVARIUM

This is an olive oil where we tested “good for everything”. The name of the olive oil derives from the village where it’s made. We are proud to select this olive oil for restaurants and people at home alike, so you can posess an olive oil of excellent quality for a cheap price. This olive oil excels in warm preparations, frying, baking, warm preparations, bases of sauces, bread, salads, emulsions, desserts. It is an easy to use olive oil, if you prepare warm mediterranean dishes, this is your best pick.

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The name of the flower responsible for the saffron threads is “Crocus Sativus.” Because saffron is sowed and harvested manually, together with a low yield it results to be the most expensive ingrediënt per kilo in the world. The threads of COOKSUPPLY saffron are harvested between the 15th of October and 25th of November. After carefully selecting, a process of drying and sealing follows up within the 6 hours of harvest. This process as a tradition that dates back centuries ago, thanks to the arabs. They introduced cultivating saffron in Europe during the Umayyad period. Together with Iran, Spain contests for the “best” saffron in the world. The potency of saffron threads are measured in ISO standards. This decides the crocin value. Everything above the 190 on the ISO scale is named “Category 1” It’s a broad definition because the saffron in Iran reaches 250.

The saffron of COOKSUPPLY is truly one of world’s finest. Hailing from Albacete (D.O.P. La Mancha, just over the Valencian border) Here they grow a saffron which since 2016 has a crocin value above 280.

How to recognize good Category 1 saffron?

The odour of the saffron is strong, but fresh. It seems to be flowery. A bad odour would be; caramelized, muffy. By rubbing the threads in your hands a yellow stain stays on your hands. The threads are whole. The threads on their turn, don’t tend to break easily, it doesn’t feel too dry.

By heating a liquid with the red threads, a yellow (almost greenish) colour appears. The flavour is fresh and flowery.

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Trendfood of our era, quinoa (say: Keen-wah) is a subspecie of amaranth, just like millet. Quinoa has fantastic organleptic properties. To cultivate quinoa it doesn’t need a certain environment, or special microclimate. What does occur is that quinoa suffers rapidly from quality loss. During lots of test that we did with quinoa, we think that the best quality comes from the latest harvested quinoa. The quinoa from COOKSUPPLY is sowed in Januari and harvested in June, with the quality seal from Albufera (Valencia)

How to recognize good (yellow) quinoa?

The millet is as flat, round and same size as possible with none or almost none broken grains. The color is almost beige-yellow. The more white quinoa is, the worse the quality with this variety. While holding the raw quinoa there is none or almost no starch to the hands. There is no specific odour.

By cooking the quinoa the right amount of time, the core stays intact and doesn’t fall apart. This results in a fine texture. With cooking old quinoa we found that the core doesn’t stay intact and that the texture is more similar to porridge, even though we maintain same cooking time and salt level.

Obtain Quinoa from the Albufera here