Browse Topics
Tools
Editor's choice

Photos by Wim Wenders and partner in Madrid

The exhibition includes scenes from many of the famous director's movies and his wife's work as his photography director.

How restaurant service in Spain has evolved

Gwendolyn Alston wonders if good and personalised service in Spanish restaurants is a thing of the past.

Spain starts exhuming grave of poet Garcia Lorca

Any bones found in the mass grave in Alfaca will be sent for analysis to enable families to identify their ancestors.

Visiting a Spanish dentist

Blogger Chris Showers experienced a cultural shock upon his first visit to an outspoken and talkative Spanish dentist.

Internaxx Stock Market
Index Last Var.(%)
BEL 20 2119.3 0.50
DAX 5252.45 1.50
IBEX 30 10726.8 0.59
CAC 40 3377.59 1.40
FTSE 100 4564.5 0.79
AEX 276.85 0.95
DJIA 9096.72 -0.13
Nasdaq 1975.51 0.39
FTSE MIB 20341.67 1.65
TSX Composite 10570.54 -1.74
ASX 4148.9 -0.60
Hang seng 20135.5 -2.37
Straits Times 0.00
ISEQ 20 442.48 0.27
You are here: Home Moving to Getting Started An introduction to Spanish basic ingredients

26/03/2009An introduction to Spanish basic ingredients

Olive oil, olives, garlic, tomatoes and a few others are all you need to whip up a delicious Spanish meal, says Sandra Piddock.

Spanish food is low in fat, colourful, delicious and adaptable. It’s also very easy to cook, as most Spanish recipes rely on good quality ingredients, cooked simply to bring out the natural flavours in the food. The Spanish don’t smother their food in sauces – they have complete confidence that the ingredients will speak for themselves.

Vegetables in Spain are harvested when they are ready for eating. They don’t ship half-ripe vegetables around the world to sit on supermarket shelves for weeks on end; the Spanish have more respect for what goes into their stomachs.

Everything you buy in Spain is ready to use, and this makes such a difference to the flavour of the end product. If you’re not sure where to start, here’s my checklist of indispensible ingredients and how to use them.

Olive Oil

This is the most important ingredient in your Spanish kitchen, and it has so many uses. You’ll see a bewildering array of oils in Spanish supermarkets, but the choice is simple.

Go for extra virgin first cold pressing, and select oil with a nice dark green colour. You don’t need to spend a fortune on your oil, but don’t bother with anything other than extra virgin, as you may be disappointed with the results.

Oil is used for cooking, marinades and salad dressings, and if the Spanish want to put anything on their bread, they’ll opt for olive oil rather than butter.

Spanish olives © so.salem
Spanish olives

Olives
Another Spanish ‘must have’ - you can buy them in jars and tins in the supermarket, or loose on market stalls. They come in all shapes and sizes, and can be stuffed with peppers, anchovies, garlic and almonds, among other things.

Use olives in salads and place dishes of various olives out for tapas when you have guests. Olives are also used in recipes for chicken and fish.

If you’re cooking with olives, rinse them in water first to ensure they’re not too salty for your purposes.

0 reactions to this article

Inside Expatica
Checklist for expats moving to Spain

Checklist for expats moving to Spain

Before you head out to explore the new city, make sure your paperwork's all done by referring to our guide.

Job hunting in Spain

Job hunting in Spain

Looking for a job just got harder with the global recession. Here’s a guide to make things a tad easier.

How to open a bank account in Spain

How to open a bank account in Spain

Expatica's guide to opening a bank account in Spain.

Spain country factbook

Spain country factbook

This in-depth profile of Spain includes geography, people, government, economy and transnational issues.