The Spanish Pantry
By: Leah Rodrigues
Published: May 15, 2011

Spain is known for its haute cuisine more than its traditional fair.  This recognition is justified as 5 out of 10 of the world’s best restaurants reside in Spain. There is a stark contrast between what is served in those restaurants and what is eaten in typical Spanish tabernas.  Upon entering you immediately smell onions, garlic, and red pepper frying in olive oil.  At the bar you see the leg of jamón hanging from the ceiling as well as a string of sausage resembling Christmas garland pegged to the wall. Spanish food is straighforward and uncomplicated.  Living here for 9 months, I feel that Spainards focus on the quality of ingredients as opposed to number of ingredients in a dish.  If you are interested in experimenting with Spanish cuisine, here is a list of essential pantry items:

Pimentón (paprika)
Saffron
Short Grain Rice (such as Arborio): Good for Paella
Vinagre de Jerez (Sherry Vinegar)
Olive Oil
Red Bell Pepper
Onions
Garlic
Potatoes
Rioja Wine (Spanish red wine)
Canned tuna in olive oil: Used a lot for salads and filling for empanada and Spanish tortilla
Spanish green olives
Piquillo peppers: similar to red pepper but smaller with a flavor that ranges from sweet to spicy
A firm Spanish cheese such as Manchego
Spanish Chorizo: A cured Spanish pork sausage flavored with paprika
Serrano Ham: A dry-cured Spanish ham that is aged between 9 to 15 months
 

	For culinary references, I recommend:
Janet Mendel's My Kitchen in Spain 
Penelope Casa's The Foods and Wines of Spain

Comments:
Javier
October 26, 2012

"CAPIRETE" - Aged Sherry Vinegars
www.sherryvinegar.com