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Spanish Pantry Staples for Tapas

Source of Recipe

unknown


Recipe Introduction

a guide to ingredients you will encounter. Anchovies: If some oil packed varieties seem too salty,Soak in milk for 30 minutes.

Boquerones: Also anchovys, but they are cured in oil and vinegar. Not salty. A limited amount are being processed in the U.S. in Astoria, Oregon, for one.

Caperberries: Closed buds of the caper bush, pickled.

Cava: Spains answer to champagne.

Chorizo: Spicy cured sausage, usually made with pork, fat, Garlic, salt, herbs and pimenton (the famed paprika of spain) You can find 3 types in the U.S. Fully cured, dry chorizo with a texture similar to pepperoni. Semi cured, fully cooked soft chorizo with a texture similar to kielbasa. And fresh, raw, uncooked mexican chorizo.

Manchego cheese: perhaps Spain's best known cheese. Comes aged a little, a lot and in between. Also other cheese such as Garrotxa, Mahon, Ossau-Iraty, Valdeon or Zamorano.

Marcona almonds: Rounder, softer, shorter, blond to white and chewier than california almonds. Usually roasted in olive oil and sprinkled with sea salt. Often served with membrillo paste and manchego cheese.

Membrillo: A sweet paste made from quince.

olive oil: Arbequina is preferable

Pimenton de la vera: the smoked paprika comes in 3 types- Dulce, sweet or mild. Agridulce, bittersweet and Picante, hot.

Piquillo peppers; scarlet red, sweet, triangular, 3 inches long with an acute peak at the bottom. usually, canned, here.

Rosada: or rose'

saffron; Tiny red stigmas of the purple crocus. Buy in threads for best flavor.

Spanish cured hams: Jamon serrano and Jamon Iberico. Thinly sliced like prosciutto.

Vinagre de Jerez or sherry vinegar