I remember the first time I tried to make paella outside of Spain. I had the recipe, the pan, and the enthusiasm. Still, as I wandered the aisles of my local supermarket, it became painfully clear: no Bomba rice, no pimentón, and the seafood selection was… uninspiring. Spanish cuisine, I realized, is as much about the ingredients as it is about the technique. But cooking Spanish food without access to a Spanish market? That’s where the real adventure begins.
Finding the Essentials: Where to Shop
If you’re lucky enough to have a specialty store nearby, start there. High-end grocery stores and international markets often carry a selection of Spanish staples. If not, online shopping is your best bet—many Spanish brands ship internationally, and retailers like La Tienda and Despaña carry everything from chorizo to Marcona almonds.
But let’s be real—sometimes you need dinner now, not in three to five business days. That’s when knowing your substitutes becomes essential.
The Art of Substitution: When You Can’t Find the Real Thing
1. The Rice Conundrum
Paella purists will tell you that you need Bomba or Calasparra rice, but in a pinch, Arborio (yes, the risotto rice) works surprisingly well. It absorbs liquid at a similar rate and delivers that creamy yet separate texture. If you have access to a Latin grocery store, check for short-grain varieties like Valencia or even sushi rice, which can hold up decently in paella.
2. Pimentón: The Soul of Spanish Flavor
Pimentón, that smoky Spanish paprika, is essential for everything from patatas bravas to chorizo. If you can’t find it, Hungarian paprika plus a touch of smoked salt or liquid smoke can work in a pinch. For a more robust replacement, try mixing regular paprika with a bit of chipotle powder.
3. The Saffron Situation
Saffron is expensive. Worse, it’s often faked. If you can’t source the real deal (which should be deep red, never yellow), the best alternative isn’t turmeric—it’s a pinch of ground calendula or marigold petals, which mimic the floral, earthy depth of saffron without turning your dish neon.
4. The Ham Dilemma
Ibérico ham is the holy grail of Spanish charcuterie, but unless you’re willing to drop a small fortune, it’s not easy to find. A solid alternative? Prosciutto. If you want to get closer to the nutty, complex flavours of Ibérico, look for country hams or dry-aged charcuterie with a longer curing time.
5. Spanish Olive Oil & Sherry Vinegar
Spanish olive oil has a distinct grassy, fruity quality that can be hard to replace. Look for oils labelled “cold-pressed” from regions like California or Sicily. As for sherry vinegar, the best substitute is a mix of red wine vinegar and a splash of balsamic—it won’t be identical, but it’ll get you close.
The Anchovy Alternative
Anchovies are a secret weapon in Spanish cuisine, adding depth and umami to everything from dressings to stews. If you can’t find them, capers can provide a briny, slightly tangy substitute—just chop them finely and use about half the amount. Another option is Asian fish sauce; a few drops can mimic anchovies’ salty depth without overwhelming the dish. For a vegetarian alternative, try finely minced olives or a bit of miso paste to bring a similar savoury complexity.
7. Manchego Cheese: Finding the Right Swap
Manchego, Spain’s most famous cheese, has a firm yet creamy texture and a slightly nutty, tangy flavour. If you can’t find it, your best bet is aged Pecorino Romano or Parmesan—both offer a similar sharpness and grainy texture. Aged Gouda, with its caramel-like depth, can also work well in certain dishes. For a milder alternative, look for an aged sheep’s milk cheese from other regions, such as Italian Fiore Sardo or even a sharp white cheddar if you’re in a pinch.
Cooking Spanish Without the Labels
If all else fails, remember that Spanish cooking is more about method than brand names. Slow-roast your tomatoes until they collapse into sweetness, toast your spices to release their essential oils, and let time do the work—patience is as much a Spanish ingredient as saffron. If you’re making a sofrito, cook it low and slow until it darkens and intensifies in flavour. When grilling, use coarse salt and let the meat sit at room temperature before it hits the pan, just as they do in Spain. And don’t forget the finishing touches: a drizzle of good olive oil, a squeeze of lemon, or a sprinkle of flaky salt can bring a dish to life.
Understanding the Spanish Pantry
Spanish cuisine thrives on a few key pantry staples that can be used in a wide variety of dishes. Stocking these can make your Spanish cooking feel more authentic, even when substitutions are necessary.
- Canned seafood (conservas): Spain has perfected the art of preserving seafood. Look for canned mussels, sardines, or octopus in olive oil, which can be used to enhance tapas, salads, or pasta dishes.
- Legumes: Dried chickpeas (garbanzos) and lentils are foundational in many Spanish stews and soups. Even if you can’t find the exact Spanish varieties, good-quality dried legumes will serve you well.
- Cheeses: While Manchego is the most famous Spanish cheese, aged Gouda or Pecorino can provide a similar nutty, firm texture in a pinch.
- Almonds and hazelnuts: Spanish cooking relies on nuts for sauces like romesco or desserts like tarta de Santiago. Toasting them before using them enhances their deep, rich flavour.
Cooking with a Spanish Mindset
Spanish food is more than ingredients—it’s a philosophy. Meals are meant to be enjoyed slowly, with family and friends, preferably over a bottle of wine and long, easy conversation. Cooking Spanish means embracing bold flavours and rustic simplicity. A perfectly charred piece of spice bread rubbed with garlic and tomato can be just as satisfying as an elaborate paella.
Technique matters, too. If you can’t find the exact ingredients, focus on the cooking methods that define Spanish cuisine:
- Simmering: Many Spanish stews and rice dishes rely on slow, gentle cooking to build flavour over time. Don’t rush it.
- Grilling over high heat: Whether it’s meats, seafood, or vegetables, grilling imparts a signature smokiness to Spanish food. If you lack an outdoor grill, use a cast-iron skillet or broiler to achieve that charred perfection.
- Marinating: Spanish meats, especially those used in tapas, are often marinated in olive oil, garlic, and vinegar to deepen their flavour before cooking.
- Layering flavours: Build your dishes in steps—start with a good sofrito, toast your spices, and add liquids gradually to allow everything to blend harmoniously.
Bringing Spain to Your Kitchen
At the end of the day, authenticity is about experience, not just sourcing the right products. Whether you’re making paella with Arborio rice or seasoning your dishes with a paprika substitute, what matters most is how it all comes together. Spanish cooking is about warmth, about bringing people together over shared plates, about making the best of what you have. Of course, you could always whip up a plate of Torrijas anywhere in the world with the most basic ingredients and that’s that. So with some imagination (and knowledge) you can create flavours very cleverly in any part of the world.
So don’t let a missing ingredient stop you. Channel the Spanish spirit, pour yourself a glass of Rioja, and cook with confidence. Your Spanish pantry—whether built from authentic imports or smart substitutions—will serve you well, one delicious meal at a time.
