Common Ingredients and Spices in Spanish Cooking

A great deal of diversity is found in the dishes that characterize Spanish cooking. You will encounter a lot of seafood creations – thanks to the abundant waters surrounding the country. Deeply set Mediterranean cooking roots are also seen. To get an idea regarding the flair and style of Spanish cooking, consider the following ingredients and spices:

Olive Oil - Spain is actually the leader in producing olive oil and olives that flourish in the south of Spain. Many recipes call for the use of olive oil. Extra virgin olive oil is preferred.

Ham - In Spain, cooks pay top dollar for high-quality ham, where several different kinds create varying results in food preparation. A few dishes to consider include Ham and Avocado Salad; Serrano Ham with Melon; Broad Beans with Ham; and Serrano Ham with Leeks.

Cheese - Spanish cheeses are made using sheep, cow, and goat milk. Depending on the variety, sometimes a mixture of different types of milk is used. Some cheeses are aged, such as the manchego line that hails from La Mancha, while there are soft, creamy cheeses (like tetilla) – made in Galicia. Sometimes, cheese is simply eaten as dessert in Spain.

Spanish Paprika  - At many ethnic grocery stores, you will be able to locate sweet Spanish paprika, which creates a different flavor than the typical paprika in the United States. 

Saffron  - Although it can carry a hefty price tag, saffron is an exotic spice that transforms Spanish dishes. For example, it is saffron responsible for turning the rice in paella its signature shade of yellow. Saffron is a small part of the crocus flower, which is harvested by hand. It is not difficult to find this spice in most larger supermarkets. You only need a few threads to color a dish.

Parsley - Parsley is very popular in Spanish cuisine, where the flat leaves of the Italian variety are preferred.

Eggs - In many Spanish recipes, you will find eggs as part of a fried or baked dish. A popular use for eggs is seen in the Spanish omelet, made up of fried potatoes and finely cut onions fried in olive oil.

Sausages - The Spanish call their pork sausage "chorizo," which is seasoned with paprika. There are many different kinds of chorizo, including soft, smoked, aged, and fresh varieties.

Milk - When preparing Spanish soups and the majority of desserts – whole milk is a must.

Garlic - When making a Spanish feast, keep at least two heads of garlic in the refrigerator! Keep in mind that solid, firm heads produce better results than hollow or lightweight options.