| Word or Term |
Definition |
| a la brasa |
charcoal grilled |
| a la marinera |
cooked with white wine, onions, and tomatoes |
| a la parilla |
broiled |
| a la plancha |
broiled on a hot surface, especially fish, shellfish, and meat |
| a la romana |
deep-fried in a light batter - especially calemares, hake or merluza |
| añadir |
add |
| aceite |
oil |
| aceite de oliva |
olive oil |
| aceite de oliva puro |
a processed neutral olive oil with a small amount virgin olive oil added for flavor. A basic olive oil for frying |
| aceite de oliva virgen extra |
quality cold pressed olive oil with an acidity level below .75 percent and a distinctive flavor |
| aceituna |
olive |
| acelga |
Swiss chard |
| adafina |
Sephardic dish similar to a cocido or stew. |
| aderezar / alinar |
to season or dress a salad |
| adobo |
pickling brine or marinade, usually made of oil, vinegar, peppercorns, bay leaves, and other spices |
| agridulce |
bittersweet, especially describing a type of Pimentón de la Vera |
| agrio |
sour or bitter |
| aguacate |
avocado |
| Aguardiente, also called orujo |
a potent Spanish liqueur used sparingly in cooking which is especially popular in Galicia. Similar to Italian grappa which has a lower alcohol content. |
| ahumado |
smoked |
| aioli or ali oli |
a Catalan sauce traditionally made from large amounts of fresh garlic, blended in a mortar and pestle with salt, olive oil, and optional lemon juice. Another variation includes egg yolk therby making the sauce similar to mayonnaise |
| ajo |
garlic |
| ajoarriero |
bacalao al ajoarriero, is a recipe from Navarra which includes a dish of salt cod with garlic |
| ajoblanco |
cold almond soup from Andalusia, often served with grapes |
| al ajillo |
fried with garlic, as in 'gambas al ajillo' - garlic shrimp |
| al horno |
roasted or baked in the oven |
| al pil-pil |
A Basque recipe for bacalao salt cod sauted slowly in oil with garlic. The gelatine under the skin of the fish combines with the oil to form a gelatine-like sauce |
| al vapor |
steamed |
| albóndiga |
meatball |
| albahaca |
sweet basil |
| albardilla |
batter |
| alboronia |
a summer vegetable combination similar to pesto - typical Andalucian cuisine |
| alcachofa |
artichoke |
| alcaparras |
capers |
| alimento(s) |
food |
| alino |
dressing, seasoning |
| almíbar |
syrup |
| almazara |
olive oil mill |
| almejas |
clams |
| almendras |
almonds |
| almuerzo |
brunch, hearty second breakfast |
| alta cocina |
haute cuisine |
| alubias |
beans grown for drying, can be white, red, or black |
| alubias negras |
black beans |
| alubias rojas |
kidney beans |
| anchoa |
anchovy |
| anise |
greenish-brown, licoriceflavored seeds used in Spanish cuisine. Anise is used in sweet and savory cooking, and to make anise liqueur. |
| aperitivo |
aperitif or an appetizer |
| apio |
celery |
| aplanar |
roll out |
| aplastar/aplanar |
flatten |
| arándano |
cranberry |
| arenque |
herring |
| arenque ahumado |
kipper |
| arroz |
rice |
| arroz a banda |
a saffron rice dish cooked in a paella pan, with a complex fish stock. |
| artesa |
flat-based, long wooden container for kneading bread, mixing meat for sausages, and similar tasks.. |
| asado |
roast meat, roasted |
| asador |
steak house: roasting pan |
| atún |
tuna |
| atar |
tie |
| azúcar |
sugar |
| azúcar blanca de granulado muy fino |
finely granulated sugar |
| azúcar glace |
confectioner's sugar; icing sugar |
| azafrán |
the toasted stigmas of a purple crocus flower. Saffron adds a deep color and a unique pungent flavor to rice dishes. Because of the labor intensive process of harvesting the flowers, removing the stamens and toasting them it is the most expensive spice in the world. Most of the world's saffron comes from Spain, although less potent Iranian and Turkish safforn have been flooding the market under the guise of being from Spain. Economical turmeric ("colorante") is a poor substitute, as it lacks the intensity fo flavor and aroma of saffron. |
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