Taste, Amplified: José Andrés' Spanish Pantry Staples
“I can’t get enough jamón and I have three favorites that are available in the US—Cinco Jotas (from $35), Covap (from $25) and Fermín (from $10)—all from southwestern Spain. That region has lots of delicious acorns to fatten up the pigs.” All from latienda.com.
“Spanish extra-virgin olive oils are some of the best in the world, made from varieties like Arbequina, Picual and Hojiblanca. Every Spanish household keeps a few bottles on the table. On mine, you’ll find Marques de Griñon.” $30; surlatable.com.
“Vinegar from Jerez, like Vinagre de Jerez El Majuelo (which you can sometimes find online), is so complex and bold. It’s a key ingredient in my gazpacho. Cepa Vieja sherry vinegar by Vinagres de Yema ($26; latienda.com) is another to seek out.”
“This chile powder is a must-have. I especially like El Angel (made in Extremadura in western Spain, where they slow-smoke peppers over oak and grind them to a fine powder) because it has an incredibly deep flavor.” $5; paellapans.com.
“Spain’s most delicious conservas come from the Galician coast, close to where I grew up. Razor clams, mussels, octopus, sardines and more are preserved right on the coast to keep the beautiful taste of the ocean. My wife knows this about me: I only bring out the best tins when my close friends are visiting!” Ramón Peña, from $15; Los Peperetes from José Andrés Foods, from $20; both from latienda.com.
“Spanish chips are made with just three ingredients—potatoes, salt and extra-virgin olive oil—giving them a bright, fresh taste.” San Nicasio from José Andrés Foods, $6 for a 6.7-oz. bag; latienda.com; Bonilla a la Vista, $28 for a 17.6-oz. tin; formaggiokitchen.com.
“For a savory, smoky pepper, try these beauties harvested along the Ebro River in Navarra—a region known for its incredible produce—and roasted over a beechwood flame.” La Catedral de Navarra, $9.50; despanabrandfoods.com.
“The best anchoas in the world are caught in the Cantabrian Sea between April and June, cured in salt and preserved in extra-virgin olive oil. The ones from Anxoves de l’Escala ($21; spanishtable .com) are like the butter of the ocean—so rich and creamy, with a savory, briny funk. I love to eat them on their own or with lots of other tapas.”
“Spain has so much great cheese! My ultimate board includes raw sheep milk Finca Pascualete Retorta; Bauma Garrotxa, a semihard goat cheese; buttery Rey Silo Afuega’l Pitu; tangy Pasamontes Manchego Artesano; and lightly smoky Artzai Gazta Idiazabal.”
“Packed in vinegar with a tangy, sharp flavor, these long and thin peppers are traditional to the Basque region. Their brightness will light up your taste buds.” El Navarrico, $15; latienda.com.