From Lisa & Tony Sierra,
Your Guide to Spanish Food.
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The Spanish cook makes sure that her (or his) pantry is well-stocked with the essential foods used daily in Spanish cooking. Check this list against the contents of your pantry. If you are missing anything, better go to the store and stock up on the essentials!

1) Olive Oil

You’ll need at least 1 liter of extra virgin oil. If you prefer a lighter taste, try "ordinary virgin olive oil", but skip bottles labeled "blended" or "light”! They won't have much flavor and you cannot be sure of the quality you are buying because those terms are not regulated. In addition to olive oil, make sure to have some lighter tasting oil on hand like Canola oil, in case you want a flavor that is not as strong. To learn more about what's important, read Buying Spanish Olive Oil and read Tips for Frying with Spanish Olive Oil.

2) Garlic

Make sure that you have at least 2 heads of garlic on hand at all times. If you do not normally cook with garlic, make sure to store it in a cool, dry place and before you start any recipe that calls for it, check to make sure it is not dried out or sprouting. If it is, toss it and buy fresh heads. When buying garlic, look for solid, firm heads, not light-feeling or hollow ones. Learn more about garlic and "garlicky" Spanish recipes!

3) Paprika

Spanish paprika is such an essential food to stock and such a prized ingredient, that there are now 2 "Denomination of Origin" for paprika in Spain. Spanish Paprika can be sweet or spicey, smoked or not. Sweet Spanish paprika can be found in gourmet supermarkets and Spanish food stores. If you cannot find it in your area, check online sources, like La Española Meats. Using cheap paprika that you buy in any grocery store will alter the flavor. Learn about Spanish paprika, how it is made and the different types available in this article on Spanish Paprika or Pimentón.

4) Eggs

Keep a dozen large eggs on hand. A typical omelet for four takes 5-6 eggs by itself. Recipes for Spanish sweets will require at least 2 eggs.

5) Potatoes

Potatoes are such an important or essential ingredient in so many Spanish soups, stews, casseroles and side dishes. Keep a 5 or 10 lb. bag on hand.

6) Tomatoes and Tomato Sauce

The Spanish enjoy tomatoes many ways - fresh or cooked in lots of different kinds of dishes. Make sure to have both fresh tomatoes in your refrigerator, as well as a couple cans of tomato sauce and a large can of crashed tomatoes to cook with.

7) Spanish Wine

A bottle of red and one of white, both for cooking. If your kitchen is hot or you live in a warmer climate, store any open wine bottles in the fridge so it doesn't turn. Storing wine in the refrigerator won’t effect the taste if you are cooking with it. Read about each wine-producing region in Spain in our Drinks Category. La Rioja wines are wonderfully delicious for drinking, too!

8) Parsley

Parsley is used so much in Spanish food that butchers in Spain give it away! Buy the Italian parsley in the grocery store. It’s the type with the flat leaves, rather than fancy parsley, with curly leaves. If the parsley in your refrigerator has wilted a bit, freshen it up: Cut the bottoms and place in a tall glass of water in the refrigerator for an hour.

9) Onions

Keep 3-4 onions on hand - preferably yellow onions. They are used in the famous Spanish omelets and most Spanish main courses and side dishes. You may also wish to have a red onion on hand for salads, since they do not have as strong a flavor and can be a bit sweet.

10) Rosemary, Thyme, Oregano and Saffron

Rosemary, thyme and oregano are the three main spices that you’ll find in most Spanish food recipes. Be sure to have a supply on hand - fresh or dried. If you buy dried spices, be sure to use them within about a year. If you don't, toss them and buy fresh bottles. Saffron is exotic and slightly pricey. It is the spice that gives the rice in paella a beautiful golden yellow. Saffron is actually a tiny part of the crocus flower and must be harvested by hand, so that keeps the price high. Most supermarkets carry it in the spice isle.

11) French-Style Bread

Several baguettes should be on hand at all times. French-style bread is essential to a Spanish meal. Bread is served at every Spanish meal and with Spanish tapas and the merienda, or afternoon snack. We suggest you buy bakery-fresh bread and freeze 2-3 baguettes, taking them out to thaw as you need them. If you need less than a whole loaf, frozen baguettes are easy to break in two by a quick whack against the counter’s edge - then return the other half to the freezer.

12) Milk

At least a half gallon of whole or 2% milk should be on hand at all times. Spanish soups and many desserts call for it. Don’t forget that you’ll need it for the café con leche or latte in the morning and the Spanish hot chocolate on cold nights.