A guide to food in Spain – S
A B C D-E F-G-H I-J-K L-M-N O-P-Q R S T U-V-W-X-Y-Z
S
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sagardotegiak (Basque), sagardotegias (Spanish): Basque cider houses. Cider in Basque is Sagardoa. See cider in Asturias
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sal: salt
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salchicha: sausage
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salchichón: cured pork sausage
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salmón: salmon
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salmón ahumado: smoked salmon
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salmonete: red mullet
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salmorejo: tomato puree from Cordoba made with bread, garlic, olive oil and vinegar.
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salsa: sauce
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salsa de soja: soy sauce
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salsa de tomate: tomato sauce
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salsa holandesa: sauce with eggs butter and lemon
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salsa tártara: tartar sauce
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salsa vinagreta: vinaigrette sauce
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salvia: sage (Salvia officinalis)
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samfaina: a vegetable medley that includes should include tomatoes, peppers and aubergines. It can either be based on a sofregit and included in other dishes as a well cooked down gloop or made specifically for one dish, especially those named samfaina , in which the vegetables are left more solid and identifiable. Coca amb samfaina (a sort of pizza in which the samfaina forms the topping) or Bacallà amb samfaina (with pieces of salt cod ‘cooked’ in it) are good examples of this. (Simon Rice)
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sandía: water melon
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sangre: blood
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sangría: mixture of red wine, lemonade, spirits and fruit
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santiaguiño: slipper lobster (Scyllarus arctus)
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sardina: sardine
- sebo: suet
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secallona: a dried llonganissa with little or no seasoning.
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sepia: cuttlefish
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sésamo: sesame (Sesamum indicum)
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sesos: brains
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sesos a la romana: fried (lamb’s) brains in batter
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sobrasada: thick orange embutido paste from Mallorca absolutely delicious when the real thing.
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socarrat: for paella buffs the choicest part of the dish. Socarrat is the slightly burnt and caramelised rice which sticks to the bottom of the pan.
- sofrito (sofregit in Catalan): lightly fried sauce of garlic, onions, and tomatoes cooked in olive oil and used as the base for many dishes.
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soja: soy
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solomillo: fillet / sirloin steak
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sopa: soup
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sorbete: sorbet
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suquet (Catalan): a hearty fish soup made with potatoes on a base of sofregit enriched with fish stock. Only the best fish should be used, cut into large chunks. (Simon Rice)
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