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| Word or Term |
Definition |
| salchichon |
applied to any food preserved in salt, en salazon |
| salmorejo |
gazpacho thickened with bread |
| salpicon |
Very finely diced ingredients bound with a sauce or, in the case of fruit, a syrup. A salpicon is eaten cold. |
| salteado |
to season with salt and pepper |
| samfaina |
sauted |
| San Simon, Queso de |
from Galicia is a cow's-milk cheese, pear shaped, like a Tetilla. It is heavily smoked, and medium-cured, with a slight herbal flavor. |
| serrano (adj.) |
"of the mountain," e.g., jamon serrano |
| setas |
wild mushrooms |
| sidra |
a hard, very dry cider that is the typical drink of Asturias in northern Spain, often replacing wine as a lunch or dinner accompaniment. It is also used to make sauces for meat and fish. As a substitute for cooking in the USA use only hard cider available in liquor stores. It is a bit sweeter than the Asturian cider but works very well in cooking. In addition, sidra describes a sparkling cider imported from Spain is often found in Spanish markets. This product is quite sweet and meant to be used like champagne, not as a cooking liquid. |
| sidra |
cider. Principally made (and consumed) in the communities of Asturias, Cantabria, and the Basque country |
| sobrassada |
pork sausage from the Balearic Islands, of a spreading consistency, cured with large amounts of pimenton |
| socarrat |
highly valued by connoisseurs of paella, the rice at the center of the pan's base, which becomes caramelized or lightly burned during cooking |
| solomillo |
sirloin, fillet |
| sopa |
soup |
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