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Chorizo |
A pork and paprika sausage.
There are two types- the one you eat raw and the one you cook.
The ready-to-eat one tends to be served at deli counters: it's thick
(nearly 2") and the assistant slices it for you. The ones you
cook are usually much thinner, bent into V shapes tied with
string and often sold in plastic wrappers. They come in two
flavours: dulce and picante: sweet or hot,
according to the type of paprika used in the sausage. If in
doubt, ask where you buy it. Most UK supermarkets stock chorizo. |
|
Lomo |
Cured loin of
pork. Available from some delicatessens and supermarkets. |
|
Manchego |
A cheese made from ewe's milk,
not dissimilar to parmesan in taste, although much softer.
Delicately flavoured, it goes well with quince paste (membrillo).
Both are stocked by delicatessens. |
|
Membrillo |
A jelly-like paste sold in
slabs or jars, and made from quinces. A slightly tart flavour which
compliments cheeses such as Manchego. See
recipe. |
|
Olives |
They come in all shapes and
sizes - the colour reflects how ripe they are - green means
picked early, black means very ripe. Spain is the largest
producer of olives in the world, and most of the olives sold in
UK supermarkets come from Spain. They tend to be shipped in
brine, which is a cheap preservative but does little for the
taste. Wash them off and follow our
marinated olive recipe, with some of our homemade bread. |
|
Olive Oil |
Spain is the world's largest
producer of it. They use cheap stuff for cooking and virgin or
extra virgin for salads or serving as a dip with breads.
Specialist Spanish oils like Arbequina (named after the variety
of olive) are now exported. Don't cook using virgin - it's a
waste and it makes the food too rich. |
| Paprika |
Paprika is used a lot in Spanish
cookery, a hangover from the days of the Moorish occupation.
There are two kinds - dulce and picante, meaning sweet or spicy.
The latest advent in UK supermarkets and stores is pimenton,
which is a smoked paprika. It gives the musty taste of Spain and
Northern Africa in one pinch. |
|
Pickled Chillis |
Available in
jars from supermarkets and deli's. Popular in Southern France
and Northern Spain with cheese or meats. |
|
Pimenton |
see Paprika |
|
Piquillo Peppers |
Sweet and
highly prized, these red peppers are only grown in one area of
Spain, hence the price. They are usually sold in tins or jars.
Ordinary roast peppers in a jar make a fair substitute. |
|
Saffron |
Crocus
stamens, handpicked and dried - hence the price. Varies in
potency: Spanish is generally better than North African, and La
Mancha is the prime growing area. |
|
Salchichon |
Similar to
good quality salami, which would make a fair substitute. |
|
Serrano Ham |
Cured ham from
white Ibérico pigs. "Serrano" means "of the mountains", as most
of the hams are cured in high and therefore cool areas. Ranges
wildly in price, depending on quality. Available from
supermarkets and delicatessens in the UK. |
|
Sherry |
Sometimes used
for sauces - use fino sherry and enjoy a glass while you
cook! |
|
Sherry vinegar |
Similar in use
to balsamic, and like balsamic - the older the better. Look for
"reserva" on the label. |
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Online Suppliers of Spanish foodstuffs |
|
Delicioso - UK mail order
ingredients |
|
La Tienda
- major US online supplier |
|
HotPaella - US supplier of
Spanish ingredients and tableware |
|
SpainsMall - Spanish-based
gourmet service |
|
Brindisa - UK supplier to
retail - market outlets in London |
|
spanishwineandfood - a
Spanish company shipping within Europe |
|
La Espanola Meats - US meat
supplier |
