Chorizo Dishes

The average day of modern Spanish cuisine is really not so different from all other modern kitchens, you can find micro ovens, mixer, ready meals and packet mixes. However, it remains the essence of traditional cooking utensils and ingredients that are used daily in Spanish cuisine and are all important to create your own piece of Spain at home.

Each Spanish Office or pantry always contains a supply of the most essential ingredients of everyday accessories and olive oil and onions to skillet paella to the casserole.

The Spanish are sometimes criticized for the amount of oil they use in the kitchen, is used in almost any recipe and is still used for cooking sweet dishes. Extra virgin olive oil, it is the oil of choice because of its health benefits of fame and a unique flavor. Some people prefer a virgin olive oil, but rarely other types of fuels used in Spanish cooking as they have a very bland taste are considered cheaper. Virgin olive oil can be quite expensive, but use a good no need to prove dear. When you use a good quality extra virgin olive oil, remember that expands on heating must not exaggerate. Also the quality is such that it can be reused five or six times. Once cooled, the oil can be strained and stored in jars for the next time, but always oil for frying fish store in separate containers.

Virgin olive oil is often used in marinades and sauces for a milder taste, it can be mixed with other types of oil. Olive oil for cooking should never be mixed with other types of oil, however, that during the heating potential toxins can be released. If you want to create a traditional Spanish dish, extra virgin olive oil is essential that all important "taste of Spain, there is really no substitute.

For Spanish cuisine, always have two or three heads of garlic at hand. With extra virgin olive oil, it is probably the ingredient most frequently used and can be used in a variety of ways. raw garlic is naturally at its most powerful, rub a slice of toast with a drizzle of olive oil and a pinch of salt for breakfast really traditional Spanish style.

finely chopped raw garlic is used in marinades or salad dressings, the amount used depending on personal taste. Cooked garlic loses its bite, but the other ingredients in the recipe will taste. Garlic can be roasted whole, then crushed and added to the pot, it can be inserted into the meat roasting or simply chopped or shredded and added to the pot or pan.

A key partner for garlic is the pestle and mortar. Use the pestle to crush a clove of garlic to peel them easily. The mortar is essential during the preparation of small amounts of garlic and other herbs and spices. When mixing different ingredients, start with the smaller, hard ingredients like peppercorns or cloves, then go to the garlic or saffron, for example. The fresh herbs like parsley should be mixed in last. It is important to add to your mix of liquid, if the wine, sherry or water, use them to form a dough with your ingredients. This is particularly important for saffron as it should be crushed and mixed with liquid before being used as a dish of rice will not be a uniform color.

Used regularly, but expensive, exotic saffron is what gives the rice dishes, like paella its beautiful golden yellow color. Saffron is harvested by hand and is the game of the flower which explains the high cost. Only a small amount is needed, however, it is useful to keep in your cabinet shop.

Other herbs are essential Spanish oregano, rosemary, thyme and parsley. Parsley is used so often it is given free in fish shops and butchers. Thyme is an excellent.