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 or sweetbreads.

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

Cereal and pasta: Rice with partridge, chicken or rabbit, meat or tuna cannelloni, empanada (meat pie), spaghetti a la Bolognaise, meat lasagna, macaroni with chorizo.

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

Eggs: Fried or omelette.

Legumes: Fabada asturiana (stewed beans & meat), white beans with hare, pinto beans with rice, lentils and potajes (different bean stews).

Molluscs and crustaceans: squid, stewed river crayfish, snails, small squid, oil & garlic shrimp and steamed mussels.

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

Cheese: Combines very well with cured cheese: Manchego, Roncal, Zamorano…

Soups: Chick-pea soup, garlic soup, Castilian garlic-bread soup.

Vegetables: artichokes, broccoli with potatoes, courgettes, mixed vegetable stew.