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And Spanish Culinary Expressions

For your convenience we have collected this glossary of tapas ingredients and general Spanish ingredients that we have encountered while making tapas and during Spanish cooking in general, with explanation of some related Spanish words and culinary terms. Click on the links to learn more.

We appreciate your understanding that this list is neither complete nor perfect, and that not all translations will be correct. We shall extend, modify and correct this list as our language skills develop...

Aceite:  Oil;

Aceite de Oliva:  Olive Oil;

Aceituna:  Olive;

Aceituna Arbequina:  Olive of the Arbequina variety, the oil of which is known to be fruity and fragrant;

Ajillo:  Young Garlic (diminutive of Garlic);

Ajo:  Garlic;

Albóndigas:  (small) Meatballs;

Alcachofa:  Artichoke;

Añadir:  To add;

Anchoas;  Anchovies (fresh, fried, pickled or canned);

Arroz:  Rice;

Arroz Bahia:  Spanish rice variety (Valencia, suitable for paella);

Arroz Bomba:  Rice variety (Valencia/Calasparra, best rice for paella!);

Arroz Calasparra:  Balillax x Sollana rice from the Calasparra region, very suitable for paella;

Arroz Fonsa:  Spanish rice variety (Valencia, suitable for paella);

Arroz Gleva:  Spanish rice variety (Valencia, suitable for paella);

Arroz de Grano Largo:  Large grain rice (suitable for salads);

Arroz Integral:  Brown rice;

Arroz Salvaje:  Wild rice;

Arroz Senia:  Spanish rice variety (Valencia, suitable for paella);

Arroz Sollana:  Spanish rice variety (Calasparra, paella);

Atun Blanco:  Albacore tuna (Bonito del Norte, Thunnus Alalunga);

Atun Claro:  Yellowfin tuna (Thunnus Albacares);

Azafran:  Saffron;

Bacalao:  Salted Cod;

Banderilla:  Pickled food on a skewer (e.g. olive, anchovy, etc.);

Barra:  Long Bread;

Berenjena:  Eggplant, aubergine;

Bistec, Bistec de Carne de Vaca:  Beef steak;

Bonito del Norte:  Albacore tuna (Atun Blanco, Thunnus Alalunga)

Boquerones:  Anchovies (fresh, fried or pickled);

Buey:  Ox, oxen;

Caballa:  Mackerel;

Calabacin:  Zucchini (in French: Courgette);

Calasparra:  Rice growing area in the Murcia province, with an official Denominacion de Origen (D.O.);

Caldo:  Stock, soup;

Caldo de Pescado:  Fish stock;

Caldo de Pollo:  Chicken stock;

Caldo de Res:  Beef stock;

Caldo de Verduras:  vegetables stock;

Calentar:  To heat;

Cangrejo de Rio:  Crayfish (river prawn, sweet water shrimp);

Carne:  Meat;

Carne Blanca:  White meat (e.g. chicken, turkey, etc.);

Carne de Caza:  Game;

Carne de Cerdo:  Pork;

Carne de Conejo:  Rabbit meat;

Carne Fresca:  Raw meat;

Carne Magra:  Lean meat;

Carne Molida:  Ground meat, mince;

Carne Picada:  Finely chopped meat, mince;

Carne de Res:  Beef;

Carne Roja:  Red meat;

Carne de Ternera:  Veal;

Carne de Vaca:  Beef;

Carne de Vacuno:  Beef;

Cazuela:  Dish (sometimes a pan);

Cazuela de Barro:  Terracotta dish;

Cazuela de Hierro:  Iron dish or pan;

Cebolla:  Onion;

Cebolla Dulce:  Sweet onion;

Cebolla Pequeña:  Small onion;

Cerdo:  Pork;

Champiñones:  Button mushrooms (may be white or brown);

Chorizo:  Spanish Pork Saucage with lots of red Paprika;

Chuleta de Cerdo:  Pork cutlet;

Chuleta de Buey:  Beef chop;

Chuleton de Buey:  Large beef chop;

Chuletillas de Cerdo:  Pork chops;

Cigala:  Langoustine, Dublin bay prawn (Nephrops Norvegicus), size 4" to 7", with long slender pincers;

Cocción:  The cooking process (e.g. by boiling, grilling, etc.);

Cocer:  To cook;

Cococha (Basque: "Kokotxa"):  Fleshy parts of the jaw of Hake or Cod, considered a delicacy;

Codorniz, Codornices:  Quail, quails;

Col:  Cabbage;

Coliflor:  Cauliflower;

Hoja de Col:  Cabbage leaf;

Colar:  To strain, to drain;

Condimentar:  To season (with herbs and/or spices, etc.);

Conejo:  Rabbit;

Costillas de Cerdo:  Pork ribs, spare ribs;

Croquetas:  Croquettes;

Cuchara:  Spoon;

Cucharada:  Tablespoon (unit of measure - 15 cc );

Cucharadita:  Teaspoon (unit of measure - 5 cc );

Dorar:  To make golden brown (by frying);

Encurtidos:  Pickled food like olives, peppers, onions, etc.;

Entrecot de Vaca:  Sirloin;

Entrecot de Vaca a la Brasa:  Charcoal grilled sirloin;

Entrecot de Vaca a la Parilla:  Grilled sirloin;

Escurridor:  Colander;

Espinaces:  Spinach;

Estofado:  Stew (with the lid closed, as opposed to "guiso");

Fresca:  Fresh, raw, cold;

Fuego:  Fire;

Fuego Lento:  Low heat;

Fuente:  Bowl;

Gallina:  Hen;

Garrofon:  Large size white beans from Valencia;

Gildas:  Pickled food on a skewer (e.g. olive, anchovy, etc.);

Guindillas:  Chili peppers;

Guisantes:  Peas;

Guisado:  Some guisos are called a guisado, for example a guiso consisting of a mix of potatos, vegetables, meat, poultry and/or fish;

Guiso:  Stew with open lid so the moisture can evaporate;

Harina:  Flour;

Hervir:  To boil;

Horno:  Oven;

Huevo:  Egg;

Huevos Rellenos:  Stuffed Eggs;

Huevos Revueltos:  Scrambled Eggs;

Jamon:  Ham (from the hind leg);

Jamon Iberico:  Iberian ham, "Pata Negra";

Jibia:  Cuddle fish (also named "sepia");

Judias:  Beans (green type of beans);

Judias Verdes:  Green beans;

Kokotxa:  Basque for "Cococha": Fleshy parts of the jaw of Hake or Cod, considered a delicacy;

Liebre:  Hare;

Limon o Lima?:  Lemon or Lime?

Lomo:  Loin;

Lomo de Cerdo:  Pork loin;

Lomo de Cerdo Asado:  Roast pork loin;

Lomo de Liebre:  Hare back;

Lomo de Vaca:  Sirloin;

Lomo de Ternera:  Loin of veal;

Manojo:  Bunch (e.g. "un manojo de perejil");

Manteca:  Fat, lard;

Manteca de Cerdo:  Lard;

Mantequilla:  Butter;

Merluza:  Hake (saltwater fish);

Mero:  Grouper, Sea Perch (Epinephelus Marginatus);

Mezclar:  To mix, to stir;

Mojar:  To make wet;

Navajas:  Razor shell, Razor clam (long, knife-shaped shells);

Oli d'Oliva:  Olive Oil (Catalunya);

Oliva:  Olive;

Paella:  Spanish rice dish;

Paella:  Flat shallow pan, with 2 ears, in which you make Paella;

Paellera:  Flat shallow pan, with 2 ears, in which you make Paella;

Paleta:  Shoulder;

Paleta de Iberica:  Shoulder ham of the Iberico pig;

Pan:  Bread;

Panceta:  Pork belly, bacon;

Panceta Cruda:  Raw pork belly;

Papa:  Potato (Latin America, in Spain: Patata);

Pata Negra:  Iberico ham;

Patata:  Potato (in Latin America: Papa);

Parilla:  Grill, grate;

Perejil:  Parsley;

Pescado:  Fish;

Pimenton:  Paprika powder;

Pimienta:  Peppercorns, whole or ground (black, white, green, red, Jamaica [all-spice], Sichuan, etc.);

Pimiento:  Bell pepper or other pepper that tastes like paprika;

Pimientos del Piquillo:  Piquillo peppers (small, conical, taste like paprika);

Piñones:  Pine seeds, pine nuts;

Piparras:  Long green peppers from the Basque Country;

Pinchos de Encurtidos:  Pickled food on a skewer (e.g. olive, anchovy, etc.);

Pollo:  Chicken;

Pollo Tierno:  Fresh tender chicken;

Queso:  Cheese;

Queso Rallado:  Grated cheese;

Rabil:  Yellowfin Tuna (Thunnus Albacares);

Rape:  Monkfish, Angler (Lophius Budegasa);

Rehojar:  To fry shortly on high heat to obtain a brown skin;

Reposar:  To rest;

Res:  Beef;

Rollo:  Rolling pin;

Romero:  Rosemary;

Salar:  To salt, to add salt to;

Salchicha:  Raw sausage within a thin casing;

Sarten:  Frying pan, skillet;

Sarten Honda:  Frying pan, deep model;

Sepia:  Cuddle fish;

Servir:  To serve;

Setas:  Mushrooms;

Sofreir:  To sautee, to fry lightly;

Sofrito:  Mix of onion, garlic and tomato, sauteed in olive oil;

Solomillo:  Tenderloin;

Solomillo de Cerdo:  Pork tenderloin, fillet of pork;

Solomillo de Vaca:  Beef tenderloin, fillet of beef;

Solomillo de Ternera:  Veal tenderloin, fillet of veal;

Sopa:  Soup;

Taza:  Cup (unit of measure - 16 Tablespoons / 236 cc );

Tenacilla:  Tongs;

Ternera, Ternero:  Calf, veal;

Tirabeques:  Snow peas, green peas, mangetouts;

Tomate:  Tomato;

Tomillo:  Thyme;

Triturado:  Crushed, ground;

Triturador:  Crusher, press;

Triturador de Ajo:  Garlic press;

Triturar:  To crush, to grind;

Vaca:  Cow;

Vacuno:  Beef;

Ventresca:  Tenderloin of a fish;

Verduras:  Vegetables

Zanahoria:  Carrot;

We hope you have found the words or expressions that you were looking for, and wish you a great time making tapas or planning your Spanish cooking!

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