Every country in the world has its own larder of ingredients that make up their unique national cuisine – many can even be split down into specific regions. But in Spain, produce really is something special. Centuries of artisanal craftsmanship have resulted in some truly astonishing things to eat, and many of these products have become integral parts of Spanish cuisine.
However, you’re missing a trick if you only ever use Spanish produce to cook Spanish food. The quality and flavours of Spain’s most prized ingredients mean they’re a fantastic addition to all sorts of dishes. That’s why we asked Jun Tanaka, the Michelin-starred chef-owner of The Ninth in London, and Anna Tobias, who’s set to open her first solo restaurant Café Deco this year, to take the likes of Iberico pork, tinned fish, olive oil, sherry vinegar and pimentón and incorporate them into dishes which have plenty of Spanish flair, but aren’t strictly Spanish. Take a look at the recipes they came up with below and see how Spanish produce can become the cornerstone of any meal.
