Spanish and Portuguese cuisine is simple yet delicious, steeped in tradition, and world-renowned. It is marked by a symphony of flavors that also evoke the warmth, passion, and soul of these Mediterranean and Atlantic peoples. Each spice contributes to the unique tapestry of the local cuisine and every bite tells a story. Here at Valesa we are all foodies, and we love to explore the world of gastronomy! Here are our favorite spices from these countries:
Garlic is a pantry staple in the kitchens of home cooks and gourmet chefs alike. There are thousands of Spanish recipes in which garlic is an essential ingredient. It acts as the base for any soup, stew or sauce and brings a rich flavor to any dish. In Spain, the purple garlic from Las Pedroñeras is grown in the Castile-La Mancha region. This town is known as the World Capital of Garlic, due to the superior quality of the product. It has a subtle and slightly sweet flavor, making it perfect for sofrito (a mixture of sautéed onions, garlic, peppers, tomatoes) or with fish, such as ‘gambas al ajillo’, where succulent shrimp are cooked in sizzling garlic-infused olive oil.
Probably the most coveted Spanish spice is saffron. Spain is the world’s second exporter of this gastronomic jewel. In the sun-drenched fields of La Mancha, Spain, the saffron threads have been meticulously hand-picked for centuries. Renowned worldwide for its unparalleled quality, it gives any dish a golden hue and subtly sweet, earthy flavor. Protected by the prestigious DOP quality seal, it embodies the region’s rich agricultural heritage. It’s essential in rice dishes like paella and even in some desserts!
Spanish paprika, known as pimentón, is incredibly flavorful. It’s made from red peppers that are slowly smoked for 10 days, then dried and ground. The variety grown in the region of La Vera is the most famous and can be sweet or spicy. The variety grown in Murcia is always sweet. Paprika is used in cured meats like chorizo, and in the spicy tomato sauce served with fried patatas bravas. We love using this spice in sauces and stews, as well as with seafood or chicken. It’s the perfect souvenir to bring back home!
The ñora is a variety of red pepper that is small and round, found in dishes around Valencia, Alicante and Murcia. It can be sun-dried and used to make paprika or used directly to flavor dishes and sauces like romesco. Its characteristic flavor is slightly sweet with an intense aroma. We like it in sauteed veggies and rice dishes. It can even be rehydrated and sauteed to accompany main dishes too.
In Portugal, the piri-piri pepper has been a staple since the 14th C after Columbus brought the fiery fruit back to the continent. The sauce made from these chilis can be found everywhere in Portugal nowadays. Some use it for cooking as a marinade and others as a seasoning sauce. Recipes vary from region to region, but the key ingredients are chili and garlic, infused in oil. You can add vinegar or lemon juice, and sometimes herbs like bay leaf. This flavor bomb is a must try when you visit Portugal!
