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Salvador N.19

Pimentón mingles with seafood essence and saffron to add warmth and heartiness to Spanish paella, French bouillabaisse or Italian-American cioppino. Using only a pinch of Salvador N.19, you can capture the essence of Spanish cuisine.

  • Ingredients: pimentón, saffron, seafood essence and spices
  • Contains garlic
  • 2.5 oz. by weight
Lior's Tip

Add to chicken stock (1 tablespoon Salvador per quart) and use to cook paella.


Seared Tuna with Arugula and Bell Pepper Salad.

Recipe from Eric RipertLe Bernardin, New York City.

As appears in the book, The Art of Blending.

By Christian Leue: Beach House Paella and Chorizo Penne Carbonara

Shipping and Processing

All of our products are handmade in small batches with a lot of love. Please allow up to 48 hours for your order to be processed and shipped.

For more information about our shipping policy, click here.