Part of the key to good cooking is amassing your kitchen essentials. Everyone has their own must-haves that they absolutely swear by – here are some of our essentials for a kitchen in Seville!
You generally find many of the same tools and utensils in all Spanish kitchens (minus the paellera.) What makes a Seville kitchen unique is the ingredients you might find.
From herbs and spices to essential tools and utensils, our handy list covers many of the necessities for building your very own authentic Sevillan kitchen. Let us guide you on your way to stocking up on the essentials!
Andalusia is the world’s largest producer of olive oil, so no wonder it’s an absolute must when it comes to cooking in Seville. Many staple dishes are fried in oil (such as the classic solomillo al whisky), but it’s also frequently drizzled over jamón or some lovely fresh bread. Either way, olive oil is not to be missed off the shopping list.
Cultivated from the stigmas of the crocus flower, saffron is the world’s most expensive spice. Luckily you don’t need much of it to achieve that beautiful yellow-orange color in one of your own home-cooked meals. Having a small amount of saffron in your kitchen can brighten up any dish, as well as adding an understated richness.
In case you ever wondered, it’s paprika that makes chorizo red! With that fact in mind, you can probably guess why it’s such an essential ingredient here in Seville. Add it to the sauce of your patatas bravas to give it that little kick, or why not fry up some octopus in it? This is a truly versatile spice.
We know this one seems obvious, but salt really is one of the most important ingredients in Spanish cooking. Not only do we add it to most dishes, but it is instrumental in the curing of meat and fish. Seeing as Seville is famous for its jamón ibérico and mojama (a type of cured tuna), it’s pretty hard to imagine a kitchen in Seville without its proper supply of salt.
Bread is so vital to Seville cuisine that we almost forgot to add it to the list. When eating out, the bread basket arrives without hesitation – at home, it’s no different. With so many delicious sauces to dip in, you’ll understand why bread is so handy to have in a kitchen in Seville.
Pestle and Mortar
Traditionally, all ingredients that needed to be crushed would be thrown into the pestle and mortar. While some of the bigger things might now be put in a blender instead, the pestle and mortar is still a big part of processing herbs and spices in the Sevillan kitchen.
As previously mentioned, the blender has become something of a modern day pestle and mortar. Gazpacho is the dish that a blender would come in handy for – just throw in the tomato, cucumber, pepper, bread, and garlic, give it a good whiz and you’re good to go!
The sieve is essential to our gazpacho-making process. After it’s all blended, a proper Andalusian gazpacho will be poured through the sieve to achieve the perfect, lump-free texture. Delicious!