Glossary

Albariño – A variety of white grape grown in the Rías Baixas region of Galicia, after which the famed Albariño white wine is named.

Allioli (all i oli) – One of the quintessential Catalan relishes, an emulsion made with garlic, olive oil and salt, and – less authentically – egg. It has many uses in Catalan cooking and is also popular in other parts of Spain.

Arroz bomba – A variety of Spanish short-grain rice, much appreciated in the rice cuisines of Valencia and Catalonia. It is the preferred rice for paella.

Azafrán – Saffron, a condiment prepared from the dried stigmas of the flowers of the saffron crocus (Crocus sativus). Introduced into Spain by the Arabs during the eighth century, the spice is widely used in Spanish cooking.

Chorizo – The most common sausage throughout Spain. There are endless variations, but typically it is made with pork, garlic, onions, salt and pimentón (paprika).

Denominación de Origen – An official designation for products that meet certain stringent requirements and are produced within a well-determined geographical area. For example, jamón de Jabugo is such a denomination for ham.

Fabes – Typical white beans from Asturias, used in fabada, a classic stew from that region. Several distinct types are grown.

Jamón ibérico – Iberian ham. Spanish ham made from the cerdo ibérico (Iberian pig). It is produced in the regions of Andalucía, Extremadura and parts of Castilla. Unlike jamón ibérico de bellota, the pigs are fed cereal grains and do not have free-range grazing. The hams are aged for 24 to 36 months. There are four Denominación de Origen regions producing Iberian ham.

Jamón ibérico de bellota – A subcategory of jamón ibérico where the pigs roam the dehesa, the meadowlands in Southwestern Spain and Southeastern Portugal. They feed on the bellotas, or acorns, from the holm oak and cork trees, as well as grasses and herbs. The hams are aged between 24 and 48 months. As a result of the curing process, the saturated fats are transformed into mono-unsaturated fats high in oleic acid.

Jamón serrano – The most common kind of Spanish ham, jamón serrano comes from white pigs and comprises about 90% of Spain’s ham production. It is subject to less strict conditions than jamón ibérico, and therefore much more abundant and less costly.

Jerez – Sherry wine. A wine from the Jerez region of Andalucía, made by a traditional blending method called solera, whereby the young wine is moved between barrels and mixed with aged wine. It is a unique product of Spain.

Mar i muntanya – A classic Catalan stew made with prawns and chicken or rabbit, flavored with a picada sauce and allowing for many variations, including the addition of chocolate.

Morcilla – Blood sausage. It is made from the blood of the pig and various ingredients such as rice, bread, nuts, etc. There are many varieties throughout Spain. Morcillas are eaten by themselves, usually sautéed, or added to dishes, typically with beans.

Pa amb tomàquet – Bread with tomato. A symbol of Catalan cuisine made by rubbing a cut tomato on a piece of toasted bread, and seasoning it with olive oil and salt. Several variations exist.

Picada – A sauce or thickening agent used in many Catalan dishes. While its ingredients can vary, it typically consists of olive oil, garlic, fried bread, various nuts and parsley, ground together with a pestle and mortar. Sometimes saffron and even chocolate are added, thus providing numerous combinations.

Pimiento del piquillo – A small red pepper whose flavor is sweet and mildly hot. The peppers come from the Ebro River valley in Northern Spain, and are handpicked and roasted over open wood fires before being packed whole in jars or cans.

Romesco – A nut-based sauce from the Tarragona province of Catalonia. This staple of Catalan cooking is made with various nuts, olive oil, garlic and red peppers. There are regional variations. Romesco is used to accompany other foods, notably calçots, the young roasted onions eaten in Catalonia, as well as seafood.

Samfaina – This Catalan vegetable dish is made with garlic, onions, eggplant, tomatoes and roasted red peppers. In content and procedure it is reminiscent of French ratatouille. It can be eaten alone, as an accompaniment, or used as a sauce in other dishes.

Sofregit – This simple sauce is the starting point for many Catalan recipes. It is typically made by sauteeing chopped onions in olive oil, adding grated or chopped tomatoes and cooking slowly until the liquid evaporates.

Suquet de peix – A Catalan fish stew made with various fish and a surprising variety of other ingredients, such as shrimp, tomatoes, onions, potatoes, and the traditional picada sauce.

Tortilla española – A Spanish omelet made with eggs, potatoes and onions. There are variations such as adding chopped chorizo or chopped vegetables. Tortilla is eaten throughout Spain.

Turrón – A nougat-based confection made of nuts (generally almonds), honey, egg white and sugar. Turrón is of two types: hard (Alicante type) or soft (Jijona type). A number of variations in types of turrón exist, including chocolate turrón. Turrón is traditionally eaten around Christmas.