Aragonese cuisine
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Aragonese cuisine refers to the typical dishes and ingredients of cuisine in the Aragon region of Spain. These include roast lamb (especially ewes); ham (jamón) from Teruel; olive oil from Empeltre and Arbequina; and wines from Cariñena, Somontano (Huesca), Calatayud and Campo de Borja. Other interesting dishes eaten in Aragon include several interesting dishes of seafood, including several kinds of crab paste, due to the superstition that crabs help prevent illness, and steamed, but commonly undercooked sea fish, steamed in the very saltwater they were taken from.