What are the common used ingredients in iberian cuisine?

Common Ingredients in Iberian Cuisine:

Iberian cuisine encompasses both Spanish and Portuguese cooking, so we'll explore common ingredients found in both countries:

Proteins:

* Seafood: Abundant along the coast, seafood is a staple. Expect cod, tuna, sardines, octopus, clams, mussels, and shellfish.

* Pork: Iberian ham (jamón ibérico) is world-renowned, but pork features in many dishes, including chorizo, morcilla, and secreto ibérico.

* Beef: Especially in Portugal, beef is popular in stews and grilled dishes.

* Lamb: Less common, but features in some regional specialties.

* Poultry: Chicken and rabbit are also enjoyed.

Vegetables:

* Tomatoes: A crucial ingredient in many sauces and dishes.

* Garlic: Used generously in both Spanish and Portuguese cooking.

* Onions: A staple in soups, stews, and sauces.

* Peppers: From mild bell peppers to fiery chili peppers, peppers add flavor and heat.

* Potatoes: A versatile vegetable, used in many dishes.

* Green beans, asparagus, artichokes, spinach: These are commonly found in salads and side dishes.

Other Ingredients:

* Olive oil: The foundation of Iberian cuisine, used liberally for cooking and drizzling.

* Wine: Both Spain and Portugal are renowned wine producers, and wine is used extensively in cooking.

* Rice: A key ingredient in many dishes, especially in paella and arroz de marisco.

* Bread: A staple food, often used to soak up sauces or make sandwiches.

* Herbs and spices: Commonly used herbs include oregano, parsley, rosemary, thyme, and bay leaves. Spices like saffron, paprika, cumin, and coriander are also popular.

* Chouriço: A Portuguese sausage, often smoked and used in stews and rice dishes.

* Chorizo: A Spanish sausage, usually cured and spicy, often used in paella and other dishes.

* Seafood: A wide variety of seafood is used in Iberian cuisine, including cod, tuna, sardines, octopus, clams, mussels, and shellfish.

Regional variations:

It's important to note that ingredients and cooking styles vary greatly across the Iberian Peninsula. For example, Galician cuisine focuses on seafood and potatoes, while Andalusian cuisine is known for its use of olive oil, garlic, and tomatoes. Portuguese cuisine often features chorizo, sardines, and bacalhau (salted cod).

These are just some of the many common ingredients used in Iberian cuisine. The variety and depth of flavor in Iberian dishes are truly a testament to the rich culinary heritage of the region.