Spanish Food

A Spanish pantry is built on short-grain rice, smoked paprika, olive oil, cured pork and some of the best tinned seafood in the world. This guide covers the essentials and how to use them, from paella night to a simple tapas board.

Spanish pantry basics

• Paella rice: bomba and Calasparra are short-grain rices that absorb about three times their volume in stock and stay firm. Valencia round rice is the everyday choice.
• Pimentón: Spanish paprika, sold sweet (dulce), bittersweet (agridulce) or hot (picante). Pimentón de la Vera DOP is smoked over oak, and it's what gives chorizo and paella their smoky depth.
• Saffron: a small pinch of threads, steeped in warm stock, colors and perfumes a paella.
• Chorizo: Spanish chorizo is dry-cured and ready to slice, unlike fresh Mexican chorizo, which has to be cooked. Mild (dulce) and hot (picante) versions differ by the paprika used.
• Jamón: serrano is cured ham from white pigs. Ibérico comes from Iberian pigs, and "de bellota" means the pigs finished on acorns, which gives the richest flavor.
• Conservas: Spanish tinned seafood from Galicia and the Cantabrian coast: octopus, cockles, mussels, sardines and bonito del norte tuna packed in olive oil. They're served straight from the tin as tapas.
• Sherry vinegar: aged in barrels in Jerez. Older reserves are smoother and sweeter, and it's the classic vinegar for gazpacho and salads.

How to choose

• For paella: bomba rice, pimentón, saffron and a ready paella base or sofrito make a first paella easy.
• For a tapas board: Manchego with membrillo (quince paste), Marcona almonds, Gordal or Manzanilla olives, sliced chorizo and a tin or two of conservas.
• Olive oil: Spain is the world's largest producer. Picual oils are peppery and robust, while Arbequina and Hojiblanca are milder and fruitier.

Brands and prices

Brands here include Ortiz, Matiz, Sanniti, Graza, Palacios, Fermin, García de la Cruz and Goya. Most products are priced between $24 and $48.

Popular picks

• Matiz España Bomba Rice
• La Dalia Smoked Paprika 3-Pack Gift Set
• Palacios Chorizo Autentico Mild
• Ortiz White Tuna in Olive Oil
• Matiz Pulpo Wild-Caught Spanish Octopus in Olive Oil
• Columela Classic Sherry Vinegar 12.7 oz
• FERIDIES Salted Spanish Marcona Almonds
• Esnaola Dulce de Membrillo 700g

An easy weeknight paella

Soften onion, garlic and pepper in olive oil in a wide pan, stir in a teaspoon of pimentón and a pinch of saffron, then add 1 cup of bomba rice and about 3 cups of hot stock. Lay sliced chorizo, chicken or seafood on top, simmer without stirring for about 18 minutes, then turn up the heat for the last minute to form the crisp bottom layer, the socarrat. Rest it 5 minutes before serving.

More world foods

Explore Italian, Mexican, French and Greek and Mediterranean food, or browse all tinned fish and conservas and saffron.

Frequently asked questions

What rice is best for paella?

Bomba or Calasparra. Both absorb plenty of stock without turning mushy. Regular long-grain rice won't give the same texture.

What's the difference between Spanish and Mexican chorizo?

Spanish chorizo is cured and ready to eat. Mexican chorizo is fresh, raw sausage that has to be cooked.

What is the difference between serrano and ibérico ham?

Serrano comes from white pigs. Ibérico comes from the black Iberian breed and has more marbling and a nuttier flavor, especially "de bellota", from acorn-fed pigs.

What is membrillo?

Firm quince paste, sliced thin and served with Manchego cheese. It's one of Spain's classic pairings.