Global Pantry
The Global Pantry brings globally-inspired flavors to your account using a small set of versatile ingredients, carefully-curated to help boost engagement, introduce new cuisines, and keep execution consistent.
Explore a World of Ingredients | Spain SPOTLIGHT ON: SPAIN Spanish cuisine is rooted in regional traditions, high-quality ingredients, and simple cooking techniques that allow flavors to shine. From the
KEY FEATURES OF SPANISH CUISINE Every dish brings together:
seafood-rich coastlines of Valencia and Galicia to the cured meats and olive groves of central Spain, the cuisine celebrates seasonality,
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Healthy Fats: Olive oil is the foundation of Spanish cooking, providing richness, flavor, and mouthfeel.
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Smokiness: Smoked paprika and cured ingredients create depth and complexity.
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Legumes & Grains: Lentils, rice, and beans provide the hearty foundation for many traditional Spanish dishes, adding texture, nutrition, and versatility across regional cuisines.
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Acidity: Shellfish, fish, chicken, pork, and cured meats often serve as centerpieces.
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Community: Many Spanish dishes are designed for sharing and gathering around the table.
communal dining, and a deep respect for ingredients. Spanish flavors continue to gain popularity as consumers seek authentic Mediterranean-inspired dining experiences. Known for heart-healthy ingredients like olive oil, vegetables, seafood, and legumes, Spanish cuisine aligns with growing interest in globally inspired flavors that are both approachable and sophisticated. Mediterranean cuisine consistently ranks among the most desired global cuisines, while olive oil-based cooking continues to benefit from a strong wellness perception among consumers. As a result, paella, tapas, and Spanish-inspired small plates continue to appear on menus across the United States as diners embrace Mediterranean culinary traditions.
CHEF SPOTLIGHT CHEF CHRISTIAN ORELLANA Arthur M. Blank Children’s Hospital
Cooking for our patients is where passion begins, but true greatness is found in turning every meal into a fine dining experience. As a Latin American chef, my heritage inspires every dish I create, shaped by the opportunity to cook in beautiful countries like Spain, France, Italy, and across South America. These experiences have taught me that food is more than nourishment—it’s culture, connection, and care. In every kitchen, I strive to build a family-driven culture rooted in integrity and accountability, because even in a hospital, real food has the power to heal, comfort, and bring people together.
TREND ALIGNMENT This cuisine aligns directly with key dining trends: HEALTH & WELLNESS ORIENTED
INGREDIENT DRIVEN & SIMPLE
SMALL PLATE FOCUSED
BOLD + SAVORY FLAVORS
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CORE BUILDING BLOCKS Every activation should use at least 2–3 of these elements: OLIVE OIL (foundation fat)
CAPERS (briny accent)
SMOKED PAPRIKA (spice)
BOMBA RICE (grain)
Rich, fruity oil that serves as the backbone of Spanish cooking Uses: sautéing vegetables, finishing dishes, creating dressings
Deep, smoky pepper flavor that defines many Spanish dishes Uses: seasoning proteins, flavoring rice, enhancing stews
Salty, tangy buds that provide brightness and contrast Uses: seafood dishes, salads, sauces, garnishes
Traditional Spanish short-grain rice known for absorbing flavor while maintaining texture Uses: paella, rice bowls, composed entrées
SAFFRON (spice)
Floral, earthy spice prized for its color and aroma Uses: paella, rice dishes, broths, seafood preparations
GARLIC (aromatic)
Essential flavor-building ingredient throughout Spain Uses: sofritos, marinades, sauces, seafood dishes
SHERRY VINEGAR (acid)
Complex vinegar that adds brightness and balance Uses: dressings, marinades, sauces, vegetable preparations
SUPPORTING INGREDIENTS Almonds
Jamón
Parsley
Artichokes
Lemon
Roasted Red Peppers
Bay Leaves
Manchego
Shrimp
Chicken
Mussels
Tomatoes
Chorizo
Octopus
White Beans
Green Peas
Onion
TRAIN YOUR TEAM Ensure frontline teams understand the featured flavors, ingredients, and talking points so they can confidently communicate the experience to guests. Q: WHAT IS PAELLA? A: Spain’s most iconic rice dish, traditionally cooked in a wide shallow pan and flavored with saffron, olive oil, and regional proteins. Q: WHAT IS SOFRITO? A: A foundational mixture of slow-cooked onions, garlic, and tomatoes used to build flavor in many Spanish dishes. Q: WHAT IS SAFFRON? A: A highly prized spice harvested from crocus flowers that contributes golden color, floral aroma, and distinctive flavor. Q: WHAT IS SOCARRAT? A: The beloved crispy layer of rice that forms on the bottom of a properly cooked paella. As the liquid is absorbed and the rice finishes cooking, the grains at the bottom caramelize and develop a nutty, slightly smoky flavor and crisp texture. Q: WHAT IS SHERRY VINEGAR? A: A vinegar produced in Spain from sherry wine, valued for its nutty, complex acidity and ability to balance rich dishes.
FEATURED RECIPE Spanish Mussels with Chorizo & Tomatoes (176225) over Paella (105271) Fresh mussels and smoky chorizo are served over a vibrant Spanish-style paella bowl featuring saffronscented rice, shrimp, sweet peas, and ripe tomatoes. Finished with a rich tomato, garlic, and white wine broth, this hearty coastal-inspired dish delivers the bold, authentic flavors of Spain in every bite. Level up your Paella by moving from standard rice to bomba rice and finishing in a cast iron pan to create the signature socarrat (see more under Train Your Team).
PURCHASING To support global menu innovation, teams should first review their broadline catalogue to identify existing options before partnering with approved specialty vendors and leveraging Morrison’s procurement and culinary resources. For guidance on sourcing and product availability, connect with your CEC and procurement team to identify solutions that align with your menu needs.