| Word or Term |
Definition |
| pa amb tomaquet |
Catalan tapa: bread or toast rubbed with olive oil and fresh crushed tomato |
| paella |
a saffron & rice cassarole garnished with rabbit, chicken, mussels shell fish dish cooked in a flat shallow pan, also called a paella |
| palitos de queso |
cheese straws |
| pan |
bread |
| pan ázimo, pan sin levadura |
unleavened bread |
| pan de molde |
sliced bread |
| pan duro |
stale bread |
| pan integral |
whole wheat bread |
| panceta |
cured pork belly |
| panellets |
almond macaroons, often encrusted with pine nuts or other nuts, made in Catalonia for the feast of Epiphany |
| panera |
bread box |
| papel de cocina |
paper towel for the kitchen |
| papillote |
a baked package of meat, poultry, or fish with other ingredients in foil, baking parchment, or waxed paper. |
| paprika |
pimentón de la Vera - smoked paprika unique to Spain - a key ingredient in chorizo and many cocidos. Comes as dulce/sweet; agridulce/bittersweet; and picante/hot. Pimentón de Murcia is not smoked, but rather sun dried witrh a distinct but more subdued flavor. |
| pargo |
common sea bream |
| pasa (de uva) |
raisin |
| pasta |
pasta |
| pastel |
cake |
| pasteleria |
pastries |
| pasteleria/pastisseria (Cat.) |
pastry shop |
| pata negra |
"black hoof" The term refers to the fabled Iberian pig, and the hams produced from it. By association "pata egra" refers to anything of superlative quality |
| patata frita |
french fries |
| patatas |
potatoes |
| patatas bravas |
fried potato pieces with spicy sauce |
| patatas fritas |
french fries |
| pato |
duck |
| pechuga de pollo |
chicken breast |
| pedazo grande |
wedge |
| Pedro Ximenez |
a sweet sherry with a raisin like flavor, made from grapes of that name Used in cooking and as an after dinner aperatif. |
| pelado |
peeled |
| pelar |
peel |
| pepinillo |
pickle |
| pepino |
cucumber |
| pepitas (trocitos) de pollo |
chicken nuggets |
| percebes |
goose barnacles scraped from the sheer granite cliffs of Galicia |
| perdiz |
partridge |
| perejil |
parsley |
| perro or perrito caliente |
hot dog |
| perrunilla |
sugary biscuit, made with lard |
| pescado |
fish |
| piña |
pineapple |
| piñones |
pine nut |
| picada |
pounded mixture of herbs, spices, garlic, bread, biscuits, etc., characteristic of Catalan cooking |
| picante |
spicy, hot |
| picar |
to chop |
| pico |
small toasted bread sticks served with tapas |
| piel/pelar |
skin |
| pimentón |
paprika |
| pimienta |
pepper |
| pimiento de Padron |
baby green pepper from Galicia, sauteed in extra virgin olive oil until blistered, and then sprikled with sea salt. Served as a tapa. Most of the identical little peppers are mild, but every fifth or sixth one is extremet hot! Some people call it Spanish roulette. |
| pimiento de piquillo |
small, red, peppers with a pointed end. The best come from Lodosa in Navarra. Eaten as tapas or stuffed with fish or meat |
| pimiento rojo |
red pepper |
| pimiento verde |
green pepper |
| pintxo |
the Basque word for tapas. The best come from towns along the coast stretching from Bilbao, Zarautz to San Sebastian |
| piperrada |
Basque dish of peppers (capsicum), tomato, onion, etc. |
| pisto |
originally from La Mancha, a more concentrated version of ratatouille made from fried peppers, onion, tomato, garlic, zucchini, eggplant. . |
| pizca |
pinch |
| plátano |
banana |
| plato |
plate, dish, course |
| plato principal, segundo plato |
main course |
| pochar |
to fry until soft |
| pollo |
chicken |
| poner |
arrange |
| poner trocitos encima |
dot with (butter) |
| postre |
dessert |
| potaje |
leek and potato soup, or a similar stew |
| pringa |
cabbage, bean, and meat stew typical of Western Asturias |
| prueba |
foodstuffs |
| puñado |
Gallego specialty, boiled and sliced octopus with cooked potato, olive oil, pimenton, and sea salt, served on a wooden plate |
| puchero |
formerly a trial sample of sausage mixture fried up for testing at the matanza, now has become a dish in its own right |
| puerros |
terra cotta cooking pots, also Andalusian one-pot stew, similar to cocido |
| pulpo a feira |
Gallego term referring to to places serving octopus (pulperia in Castilian) |
| punto de ebullición |
handful |
| punto de fusión |
boiling point |
