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Flour dough filled with meat, fish or vegetables and oven baked. In Galicia the empanada is a true culinary institution, and is prepared in all its variations; with minced beef or pork, tuna, sardines, lamprey eel, octopus, peppers, mushrooms...To prepare, first fry onion, tomatoes, garlic and sweet pimentón (a type of Spanish paprika) and then add the primary ingredient (meat, fish, etc.) to the mixture; when this is ready, prepare the dough with wheat or maize flour, water, a drop of fried oil, a bit of yeast, salt and sweet pimentón. Divide the dough into two parts and shape them (either round or rectangular) to make the base and cover. Fill with the fried mixture and bake in a hot oven for about 40 minutes. Empanadas may be eaten hot or cold.


An olive variaty originally from Pedrola (Zaragoza) and widely grown in Aragón. It is an early ripening variety with medium-sized fruit and a mid-range fat yield. It produces very light and fruity oils which make it ideal for blending with other varietals.


A traditional Spanish culinary technique to preserve foods. It consists of a sauce made of olive oil, vinegar, garlic, salt, bay leaf and pepper (pimentón, oregano, thyme and other aromatic herbs may also be added). It is generally used with dark-meat fish -sardines, tuna- and poultry -chicken, quail- but is also delicious with vegetables. The food is generally fried or cooked in this sauce until soft and then left to macerate, and may be eaten either cold or hot. The first written mention of escabeche, a technique most probably invented by the Arabs, appears in the Libro de Guisados, by Ruperto de Nola (1520). Nowadays, it is used not so much to preserve foods as for the characteristic taste is gives them, very pleasing to the Spanish palate.

Escudella i carn d'olla

Also known as cocido catalán, escudella is a typical Catalan dish, made by cooking together an assortment of meats (pig ears and trotters, lard, black butifarra and beef), vegetables (potatoes, cabbage, carrots, celery, onion and turnip) and chickpeas. First, a stock is made with the meats, in which the vegetables and chickpeas are boiled. The meat and vegetable stock is served as a soup, and then the different ingredients are brought to the table for diners to pick and mix.

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