Aragon

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Candied fruit covered in chocolate

Almond and hazelnut brittle, other nuts are used as well

Grenache or Garnacha ( Spanish pronunciation: [ɡaɾˈnatʃa]) is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, where the grape is believed to have originated. It is also grown in the Italian island of Sardinia, the south of France, Australia, and California's Monterey AVA, Paso Robles, Santa Barbara County and San Joaquin Valley. It is generally spicy, berry-flavored and soft on the palate and produces wine with a relatively high alcohol content, but it needs careful control of yields for best results. Characteristic flavor profiles on Grenache include red fruit flavors (raspberry and strawberry) with a subtle, white pepper spice note. Grenache wines are highly prone to oxidation, with even young examples having the potential to show browning (or "bricking") coloration that can be noticed around the rim when evaluating the wine at an angle in the glass. As Grenache ages the wines tend to take on more leather and tar flavors. Wines made from Grenache tend to lack acid, tannin and color, and it is often blended with other varieties such as Syrah, Carignan, Tempranillo, and Cinsaut.

Cod meatballs

Arroz caldoso is a dish which originated in Spain. It literally means "brothy rice" and consists of broth and rice with diverse flavourings and extra ingredients. The recipe is quite varied depending in which region of the Iberian Peninsula it is prepared. Variations of this dish range from a recipe quite similar to Italian risotto, to a rice soup, to a dish that could be mistaken for paella. Caldoso always contains broth of any meat, some garlic and/or onions and short grain rice. Many recipes call for caramelised onions and in some recipes a small quantity of lentils are thrown in to help thicken the caldoso and add flavour. This version calls for the addition of smoked paprika (pimenton) and one's choice of sea food (usually mussels, shrimp or clams) and extra water, which leaves it in a semi-liquid state. When served, the sea food is presented on top of the rice.

Stewed squid with onions

Stewed meat and vegetables with fire-roasted peppers, chorizo and garlic, made with chicken, lamb, goat, beef, game

Huevos estrellados or huevos rotos is any of a number of Spanish dishes involving eggs fried in a large amount of olive oil or any other oil. In Madrid, huevos estrellados is a dish based on a pan-fried egg with a liquid yolk, accompanied by French fries , some kind of meat (typically ham, bacon, or a sausage like chorizo or chistorra). The dish is served hot, immediately after plating. Huevos estrellados are typically served with potatoes. The potatoes serve to soak up the yolk of the egg. A variant of the dish known as Duelos y quebrantos involves eggs that are scrambled instead of fried.

Stewed chicken with red peppers, onions, tomatoes, white wine, herbs

Roast lamb

Ojinegra de Teruel, Rasa Aragonesa and Roya Bilbilitana lambs reared in Aragon, Spain

Extra virgin olive oil made in Aragon, Spain using Arbequina, Empeltre and Royal olives

Extra virgin olive oil made with Empeltre, Argequina, Negral, Royal and Verdial olives, from Aragon, Spain

Cebolla Dulce de Fuentes and Cebolla Blanca Gruesa de Fuentes onions, from Fuentes de Ebro, Aragon, Spain

Chireta is an Aragonese type of savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro, high up in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as gireta, or girella, respectively. Being a mountain recipe, nothing goes to waste: once the choice cuts of a slaughtered sheep have been reserved, the intestines, tripe, neck meat, minced liver including heart and lungs, are all used. This is enhanced with rice, chopped pancetta or bacon, cured ham, parsley, garlic, a pinch of cinnamon, salt and white pepper. Chireta literally means "inside out"—i.e., the sheep's intestines which make up the casings are cleaned and turned inside out for a smoother, more appetizing appearance.

Esqueixada is a traditional Catalan dish, a salad of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs. Specific recipes vary, with some including ingredients such as eggplant and bell peppers. Esqueixada is particularly popular in warm weather and is sometimes considered a summertime dish. It is often served as a tapas dish. Esqueixada is sometimes described as the "Catalan ceviche" because it is made with raw fish (although the cod is salt-cured and dried) in a marinade. The name of the dish comes from the Catalan verb esqueixar, to tear or shred. The salt cod in the dish is always shredded with the fingers, never sliced or chopped, to achieve the correct texture.

Vegetable side dish, serve with fish, stewed meats

Cured ham from white pigs born and reared in Teruel, Aragon, Spain

Shrimp in whiskey sauce

Longaniza is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Longaniza essentially tracks the spread of Latin culture (in the sense of the original Latini, from Italy) around the world. Longaniza derives from Lucanica, a sausage from Lucania in Southern Italy that was adopted by the Latins of Ancient Rome through military contact. From there it spread to Spain, and from Spain, centuries later, to every place in the world with modern "Latin" (e.g., Latin American) culture. In Spain, longaniza is similar to salchichón, though thinner; both differ from chorizo in that black pepper is used for them instead of paprika and may have different spices in them like nutmeg. In Argentina and Uruguay, longaniza is a very long, cured and dried pork sausage that gets its particular flavour from ground anise seeds. This results in a very particular aroma, and a mildly sweet flavour that contrasts with the strong salty taste of the stuffing. It is used mainly as an appetizer or in sandwiches, and very rarely cooked.

Peaches grown in Aragon, Spain

Olive spread made with black olives, olive oil and black pepper

Romesco is a tomato-based sauce that originated from Valls, province of Tarragona, in Catalonia, Spain. The fishermen in this area made this sauce to be eaten with fish. It is typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and nyora peppers (capsicum annuum, a sun-dried, small, round variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include sherry vinegar, red wine vinegar, and onions. Leaves of fennel or mint may be added, particularly if served with fish or escargot. It is very often served with seafood, but can also be served with a wide variety of other foods, including poultry, some red meats like lamb, and vegetables. According to food writer Melissa Clark, cookbook author Penelope Casas was considered the recognized authority on romesco recipes for English-speaking readers. When touring Catalonia, though, Clark discovered that there was no single correct recipe and encountered several variations. Clark described romesco as "a rich and piquant purée made from sweet dried Spanish peppers along with tomato, garlic, almonds, vinegar, and oil, pounded with breadcrumbs as a binder." Some variations were thick, others were thin, and one substituted crushed almond biscotti for the almonds and bread crumbs and incorporated hard-boiled eggs. Clark's version uses hazelnuts instead of almonds. Romesco sauce is often confused with similar sauces, particularly salsa de calçots or salvitxada. During the springtime, salsa de calçots is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called "calçotades." During calçotades, calçots are roasted over an open fire until their outer layer is charred. The charred layer is then removed, and the tender part of the onion may be dipped into the sauce.

Torrezno is a kind of fried bacon snack produced in Spain. A staple of bar tops in Spain, torreznos temporarily lost popularity to some extent due to its highly caloric nature. They are also sold as snack in supermarkets. They are made of the outer part of the pork belly, marinated with salt and paprika, cured (or also smoked), and later fried. Associated with Soria, torreznos produced there have been granted a specific marca de garantía [es]. Back in 2014 The Guardian described torreznos as "deliciously decadent fried pork belly chunks".