Meat: tripe (Madrid-style or with chick-peas), carne mechada (slow-baked shredded meat), ox or veal carpaccio, coal-roasted veal chops, fried baby lamb chops, roast pork knuckle, roast lamb, veal scallop, roast suckling lamb, veal tongue in sauce, stewed sweetbreads, pig's ear in sauce, oxtail...

Game: Quail (braised or in sauce), rabbit in oil & garlic, roast pheasant, hare with potatoes and rice, deer loin, stewed partridge,

Cereal and pasta: Rice with partridge, chicken or rabbit, cannelloni, Bolognaise spaghetti, meat lasagna, macaroni with chorizo and Bolognaise tagliatelle.

Cold cuts: Wild bore headcheese, chistorra (spicy Basque sausage), chorizo, foie gras, fuet (Catalonian white sausage), cured Serrano ham, lacón (cured pork shoulder), blood sausage, morcón (cured blood sausage).

Eggs: In omelettes or cooked any other way.

Legumes: White beans with chorizo, fabada asturiana (white bean stew), pinto beans and chick-pea stew.

Molluscs and crustaceans: squid à la Romana, stewed river crayfish, snails, small stuffed squid, shrimp in oil & garlic and steamed mussels.

Fish: tuna fish with tomato, cod, bonito with tomato or onions, marmitako (stewed albacore tuna-potato-tomato dish).

Cheese: It combines very well with any cured cheese.

Soups: Chick-pea soup, garlic soup, Castilian garlic-bread soup, cocido madrileño (Madrid-style chick-pea stew) and cocido montañés (Cantabria-style stew).

Vegetables: Stewed artichokes, broccoli with potatoes, courgettes, pumpkin.