Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [spanish-cuisine]

Questions with this tag should be about traditional ingredients, preparations or dishes from Spain - such as paella, gazpacho or migas. Questions about ingredients common to Spanish-style cooking, but which aren't about a specific Spanish dish, should not use this tag.

Questions with this tag should be about traditional ingredients, preparations or dishes from Spain - such as paella, gazpacho or migas. Questions about ingredients common to Spanish-style cooking, but which aren't about a specific Spanish dish, should not use this tag.

44 questions
14
votes
5 answers

Why do you need to fry onions and garlic before adding other ingredients to a dish?

I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, tomatoes, rice and stock. Is there a reason the onions need to be added and fried first…
Chris S
  • 427
  • 2
  • 5
  • 12
13
votes
10 answers

How much Saffron to use?

I'm a bit confused with how much saffron to use in a paella recipe. I've seen numerous recipes that state to use 1gram. However I have a 1gram jar and that seems like a lot of saffron to me. I've spotted some recipes that say to use 1/2 a teaspoon…
Fadzy
  • 131
  • 1
  • 1
  • 4
11
votes
4 answers

What's in a 'Paella'?

Answering this question, I made an ass of myself claiming that Onions are not used in a real Paella. Tomatoes neither. Paprika / Pimentón neither as this will overpower the saffron flavor. I've seen loads of recipes with all of these ingredients…
BaffledCook
  • 13,096
  • 24
  • 87
  • 129
10
votes
2 answers

What's the difference between Prosciutto, Jamon Serrano and Speck?

Jamon Serrano and Prosciutto appear to be pretty much the same thing. Both are dried cured (and pressed) pig legs. Speck appears to be the same thing, but made with different cuts of pork. Is there actually a functional difference in them? Or is…
Chris Cudmore
  • 6,117
  • 4
  • 33
  • 48
10
votes
2 answers

Quantity of rice per diameter of paella pan?

In an effort to limit leftovers, I recently bought a 26cm steel paella pan to supplement my 40cm pan. Because such things do not always scale linearly, I looked for a guide on how much rice to use in a standard-shape paella pan of a given diameter,…
FuzzyChef
  • 58,085
  • 18
  • 142
  • 218
9
votes
2 answers

Pimenton ahumado vs. Pimenton de la vera

Besides the noticeable cost difference between these two, what is the difference between pimenton ahumado and pimenton de la vera? Both are purported to be Spanish smoked paprika.
shabbychef
  • 627
  • 2
  • 6
  • 14
9
votes
4 answers

What's the difference between gazpacho and normal soups?

Gazpacho is (afaik) a tomato-based soup, eaten very cold. I was wondering if there is a difference between gazpacho and other soups, apart from the temperature eaten at. Could you heat gazpacho and eat it like a normal soup? Could you chill a normal…
Mien
  • 13,280
  • 37
  • 96
  • 139
8
votes
8 answers

What type of sherry is typically used when cooking?

Not having used sherry before, what is the type used when a recipe just calls for "sherry"? I see cream sherry, dry sherry, and very dry sherry at my local grocery store. Does brand matter much?
hobodave
  • 38,350
  • 16
  • 145
  • 214
7
votes
3 answers

Is Calrose rice a decent choice for paella?

I'm making paella. Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of Calrose rice (this stuff) in my cupboard already. I know I want to avoid long-grain,…
A_S00
  • 1,881
  • 1
  • 15
  • 25
7
votes
3 answers

Pimientos de Padron equivalent

In Spain I had a wonderful tapa called Pimiento de Padron. Green chiles fried in olive oil and salted. What type of chile could I find in the US to replicate this dish? The chiles should be mild, with the odd spicy one.
elan
  • 407
  • 2
  • 4
7
votes
1 answer

Figuring out Spanish/Basque savory flan

I'm trying to recreate a dish I had in the Orio restaurant in Valencia, Spain. For lunch, Orio serves a vast buffet of Basque-style open sandwiches (pinchos), including our favorite, which was topped with a small piece of some kind of savory flan or…
FuzzyChef
  • 58,085
  • 18
  • 142
  • 218
7
votes
2 answers

Could overfrying and/or undersimmering the Spanish rice have caused it to develop a cardboard-like taste and a pungent odour?

Growing up, my mother always made me one of my favourite treats, which was arroz Guizado, or Spanish fried rice. It was the only kind I had ever tasted up until I was around eleven or twelve. When I went to visit my friends' houses, and if they had…
HeavenlyHarmony
  • 287
  • 2
  • 8
6
votes
2 answers

Basque cod with sous-vide

I recently cooked bacalao al pil pil, a Basque recipe. The trick is to render the gelatin from the fish at a low temperature, reserve the fish meat and then mount the gelatin with oil. The whole process is somewhat longer. The question is that…
BaffledCook
  • 13,096
  • 24
  • 87
  • 129
6
votes
4 answers

What is 'Cooking Chorizo'?

I have a recipe that calls for "Cooking Chorizo" (in the UK). What is this? Would normal cured chorizo be an acceptable substitute?
Dog Ears
  • 472
  • 3
  • 7
  • 14
6
votes
4 answers

What is the ingredient that makes a Spanish paella so particular?

I have eaten paella in Spain; I then ate it in Italy, but it didn't taste like the one in Spain. What is the ingredient that makes the Spanish paella so particular? I remember they used a particular sauce for the meat (I have eaten both the…
apaderno
  • 7,052
  • 22
  • 73
  • 106
1
2 3