Whether you are a seasoned home chef or someone who just appreciates a high-quality meal without the twelve-hour prep time, Terry’s brings the authentic taste of Spanish-inspired gourmet cooking straight to your pantry.
From deep, soul-warming broths (caldos) to sauces that transform a simple protein into a five-star dish, here is how to master the art of the Terry’s range.
The Foundation: Caldos & Broths
A great meal starts with a great base. Terry’s caldo is slow-simmered to extract maximum flavor, saving you hours of stovetop watching.
Terry’s Seafood Caldo (500g)
A deep, oceanic broth extracted from the finest seafood. This savory base is perfect for paellas, fideuàs, or a robust seafood stew, saving you hours of simmering time.
This is the essence of the ocean in a jar. Rich, briny, and deeply aromatic, it’s infused with traditional Mediterranean mirepoix and premium seafood shells.
- Best Pairing: The ultimate base for a Seafood Paella or Fideuá.
- Pro Tip: Use it to poach white fish like Cod or Lapu-Lapu for a delicate, flavorful finish.
Using the Seafood Caldo as your primary liquid creates an incredible depth of flavor that usually takes hours of simmering shells to achieve.
- The Base: Use the Seafood Caldo to cook your rice (Bomba or Calasparra) or short noodles (Fideo).
- The Flavor Boost: Stir in 2–3 tablespoons of the Tomato Sauce as your “sofrito” base before adding the liquid.
- The Finish: Once the seafood is cooked on top, serve it with a side of the Dill Sauce. The coolness of the dill and the acidity of the sauce cut through the richness of the shellfish perfectly.
Terry’s Signature Caldo Abuela (500g)
The Grandmother’s secret to comfort. This traditional meat and vegetable broth is slow-cooked for a rich, nostalgic flavor—ideal as a restorative soup or a base for hearty sauces and grains.
“Abuela” means grandmother, and this broth tastes exactly like a warm hug. It’s a traditional meat and vegetable stock that is clear, nutritious, and incredibly versatile.
- Best Pairing: Use it for a classic Sopa de Fideos (fine noodles) or as the liquid base for a rich Arroz Caldoso.
- Pro Tip: Sauté some chorizo and chickpeas, add the caldo, and you have a quick, authentic Spanish stew.
Slow-Braised “Abuela” Short Ribs
The Signature Caldo Abuela is likely a rich meat or vegetable stock, making it the perfect braising liquid for heavier proteins.
- The Prep: Sear thick-cut short ribs or beef chunks in a heavy pot.
- The Braise: Pour in the Signature Caldo Abuela and a generous splash of the Steak Sauce. The steak sauce acts as a concentrated seasoning agent with deep umami notes.
- The Sauce: Let it reduce until the meat is fork-tender. The resulting gravy will be glossy and intense. Serve over creamy mashed potatoes or polenta.
The Artisanal Sauces
A sauce isn’t just a topping; it’s the personality of the dish. Terry’s sauces are balanced, thick, and ready to use.
Terry’s Tomato Sauce (500g)
Crafted from sun-ripened tomatoes and Mediterranean herbs. This versatile, classic sauce is ready to use for pasta, pizzas, or as a flavorful foundation for various meat and fish dishes.
Forget the metallic taste of canned tomatoes. This is a slow-cooked, savory-sweet reduction that tastes like sun-ripened vines.
- Best Pairing: Toss with Al Dente Penne or use as a base for Shakshuka (baked eggs).
- Pro Tip: Top it with fresh basil and a splash of olive oil to let the natural tomato profile shine.
Terry’s Steak Sauce (500g)
A bold, savory accompaniment designed to enhance grilled meats. Balanced with a blend of spices and aromatics, it brings a steakhouse-quality finish to your favorite cuts.
Bold, peppery, and deeply savory, this sauce is designed to stand up to the richest cuts of beef.
- Best Pairing: A Medium-Rare Ribeye or Grilled Tenderloin.
- Pro Tip: It also works wonders as a gravy for pork medallions or roasted root vegetables.
Terry’s Dill Sauce (500g)
Bright, herbaceous, and creamy. This specialty sauce is the perfect partner for poached salmon, roasted vegetables, or as a sophisticated dip for appetizers. Herbaceous, bright, and slightly creamy, this sauce provides the perfect acidic “lift” to heavier dishes.
- Best Pairing: Pan-Seared Salmon or Grilled Prawns.
- Pro Tip: It doubles as an incredible dressing for a cold Potato Salad or a dip for smoked salmon tartines.
The Grand Finale
Terry’s Signature Hot Chocolate (500g)
This isn’t your average cocoa mix. It is thick, decadent, and reminiscent of the traditional Chocolate a la Taza found in Madrid.
- Best Pairing: Churros (for dipping) or a buttery Ensaymada.
- Pro Tip: For an adult twist, add a pinch of sea salt or a dash of cayenne pepper to enhance the richness of the cacao.
Don’t just drink the Signature Hot Chocolate—make it a ritual.
- The Consistency: In Spain, hot chocolate is often served thick enough to coat a spoon. Whisk it over medium heat with a little whole milk or cream until it reaches a velvety consistency.
- The Twist: Add a tiny pinch of sea salt or a cinnamon stick while heating to elevate the cacao notes.
- The Pairing: Serve with churros or even a simple piece of toasted sourdough bread with a drizzle of olive oil (a classic Catalan treat).
Which of these directions sounds most like the dinner you’re craving tonight?
