SPANISH CUISINE

Aioli - Garlic flavored mayonnaise, typical of Catalonia and the Balearic Islands.
Anisette - A digestive, the flavoring for many liqueurs (anisette or anise). Its flavor varies
according to which seeds are used aniseed or star anise.

Paell
a Pan - Thin, round, shallow, flat-bottomed, two-handled pan. The wide, shallow shape allows
the largest area of rice to come in contact with the bottom of the pan, where the flavor of the
ingredients is concentrated. It also helps liquid evaporate rapidly.
Pimenton - Smoked paprika. It differs from other European paprikas because of the characteristic
smoked aroma that it gives off during processing from being dried by means of wood smoke.
Piquillo Peppers Spanish wood-roasted sweet peppers.