Regalis x Ignacio Mattos

Ignacio Mattos is the chef-owner of the New York restaurant Estela, which most recently received a Michelin star, as well as Café Altro Paradiso, and Flora Bar.

Born in Uruguay, Ignacio has a bold, singular style inspired by New York City, the city he now calls home. His time spent in Europe and South America, as well as the mentorship of chefs Alice Waters, Francis Mallmann, and Judy Rodgers, have helped shape his culinary style. In 2017, Esquire named Ignacio, America’s Chef of the Year. His first cookbook, Estela, was ranked one of 2018's best by the New York Times Book Review.

Recreate Ignacio's recipes with his favorite Regalis ingredients.

Jet Black Cuttlefish Ink

A larger cousin to the squid, cuttlefish are another cephalopod that produce edible ink. Allowing any chef to add a deep velvet black tint to any dish, this is an essential for the well-stocked kitchen. The ink is very traditional in Mediterranean and Japanese cooking, adding incredible color, pleasant saltiness, a boost of umami, and a touch of sweetness wherever it lands.

from $12.00

Red Carabinero Prawns - 2.2 lbs (1 kg)

Ruby red and jumbo in proportion, these Carabinero Prawns pack juicy, succulent meat with salty brightness and brisk freshness. Caught off the coast of Huelva, in southwestern Spain, these prawns are flash frozen as soon as they’ve been hoisted to the surface, maximizing their longevity and retaining fresh flavor and texture once they’ve shipped.

Carabineros are the world's largest prawns, living far off the coast in deep waters of the Eastern Atlantic and Mediterranean. In Spanish and Portuguese cuisines, they are typically prepared with just a little bit of salt and a few minutes on the grill, showcasing their sheer richness and sweetness. We also love them seared, poached, or steamed, and we often dress them with Nori butter to coax out an even creamier mouthfeel with amplified oceanic herbaceousness. Regardless of how they’re prepared, we implore you not to let any bit of these prawns go to waste -- so much of their distinctive flavor is in the head, which retains its brilliantly red color throughout the cooking process. A stunning fish to share with guests, we are always thrilled to feature these Carabineros.

Huelva, Spain

from $170.00

Red Boat 40N Fish Sauce Retail Bottle 250ml

Hailing from Phu Quoc, Vietnam, Red Boat Fish Sauce is made with sea salt, wild-caught black anchovies, and nothing else. Its flavor is such a pure, umami-rich distillation of the familiar flavor profile of fish sauce that it transcends our perfunctory expectations from the ingredient, and is truly capable of elevating any dish with just a splash.

from $12.00

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