A white pork sausage from Catalonia.

A black pudding (US: blood sausage) containing pig’s blood, pork belly, spices such as nutmeg, cinnamon and fennel seeds, and mint.

A small, thin black pudding (US: blood sausage).

Goose barnacle

A dish from Cadíz of mackerel grilled and served with a mixture of chopped tomatoes, onions and green peppers and dressed with oil and vinegar.

Grilled mackerel with tomatoes which are chopped and fried in oil.

Mackerel baked with garlic, parsley, paprika and dry cider mixed with breadcrumbs.

Marinated mackerel, served cold. Mackerel ceviche.

Mackerel baked with aubergines (US: eggplants), red peppers, courgettes (US: zucchini), onions and garlic.