13 Pantry Essentials For the Spanish Table

Saffron — the pungent dried stigmas of the crocus flower that are harvested and separated by hand — is by no means cheap, but it lends yellow color, floral fragrance, and flavor to paellas, suquet (Catalan fish stew), and other seafood dishes. Some of the best saffron comes from La Mancha, and it's prized around the world for its high quality. Look for deep-red, full-length threads; even an ounce will last a long time.

Preserved tuna — a staple in España — is used in salads, on top of montaditos (open-faced sandwich tapas), as a stuffing for peppers, or with onions and tomatoes in tapas. Go all out with high-quality, line-caught bonito del norte, a species of tuna that is lower in fat and hand-packed in olive oil to stay moist. For something more indulgent, reach for ventresca, which comes from the fattier belly of the tuna.

Spanish paprika — pimentón — is widely used across the country for chorizos, stews, and sauces (like the classic sauce for patatas bravas and romesco sauce in Catalonia). Depending on your taste, you might reach for different types: dulce (sweet), ahumado (smoked), picante (hot), or agridulce (a sweet-spicy bittersweet).

You may experience sticker shock when shopping for these Ines Rosales olive oil tortas, but you'd be remiss to pass them up. Yes, they're roughly $1 each in the United States, a pretty penny to pay for a cracker. But these aren't just any old cracker; they're dessert crisps made in Seville by experienced Andalucían women who lovingly hand-flatten and individually hand-wrap each cracker. Although they come in many flavors, start with the traditional sweet olive oil tortas, which have been delicately flavored with anise and sprinkled with sugar.

Loosely inspired by British tea biscuits, the simple María biscuit is a cultural icon in Spain. It's perfect for dipping in milk or hot chocolate or topping natillas, a custard dessert. Its light vanilla flavor and airy crunch are reminiscent of American animal crackers.

Don't think Spanish families eat sea urchin and jamón Ibérico de bellota every day. Humble legumes and beans — especially dried lentils and chickpeas — are cooked with chorizo, vegetables, or ham hocks to create flavorful weeknight meals.

Spaniards aren't just crazy about fish; they love anything that comes from the sea, as evidenced by their fanaticism for little cans of sardines, octopus, mussels, razor clams, sea urchin, you name it — also known affectionately as latillas, or "little cans." Serve a variety of your favorites alongside vinegar, roasted red pepper, and baguette for dipping, or use them to create Basque-style pintxos, or snack skewers.