Followers of The Vine,

In continuing with our journey around Spain and its diverse cuisine, I’d like to write this week about the region of Aragon:

Home to both our Enate and Cinco Joses brands, Aragon has a lot more to offer than just incredible wines. I’ve been very fortunate to have the opportunity to taste some incredible meals throughout this region- lamb quite honestly my favorite, and considered by some to be the best in Spain! Now, let’s dig deeper and learn more of what this region has to offer.

The autonomous region of Aragon has inherited its rich gastronomy from many different cultures that have passed through over the past several centuries. Many of the region’s most typical dishes come directly from within the region. Generally, Aragonese cuisine is based on popular stews and meats.

Also within the region are a great variety of fruit, vegetables and pulses, including the thistle and borage (to simplify, pulses are legumes like black eyed beans & lima beans). Due to their increasing popularity, these ingredients are often seen on menus throughout Spain, not just in Aragon. Some of the most typical are Haricot beans, onions from Fuentes, asparagus from the banks of the River Ebro and the oils from Lower Aragon.

The autonomous region of Aragon is a land of hearty dishes frequently containing meat, especially lamb, and bursting with aroma and flavor. Ternasco with D.O. or Denominacion de Origen (a strict regulatory council which sets quality standards) is very delicious (the Spanish word ternasco comes from the word tierno – tender – and refers to the suckling lamb) and has been exported to other autonomous regions in Spain. Watch this Behind the Burner clip for a delicious lamb recipe: http://www.behindtheburner.com/video/watch

Chicken is also very popular and years ago used to be eaten at festivals, giving rise to a very admired Aragonese dish, pollo al chilindrón, a chicken stew which is prepared with onions, tomatoes and red peppers. Also worth highlighting are the wonderful sausages and salted meats, such as cured ham or Jamon Serrano from Teruel and arbiello and longaniza sausages (made from tripes; definitely an acquired taste).

There is one product which can only be found in this region: fardeles from Calatayud and Daroca, which are made with pork liver and spices. Rabbit and hare stewed in their own blood (known as civet), partridge, deer, and wild boar, though completely unusual and perhaps very foreign to us Americanos, are excellent examples of typical gamey meats throughout this region.

But not all Aragonese cooking is based on meat. This region also prepares dishes using river ingredients. Trout, eel, even frog can be used to make natural well-seasoned dishes. Bread is another basic component of this cuisine, which adopts many forms and names depending on the region. Fruit is often eaten at the end of a good meal such as frutas de Aragón (sugar-candied fruits covered in chocolate), but there are also excellent and traditional local desserts. Chestnut is used in the preparation of many sweets. Almond is used to make guirlache, made from toasted almonds and lots of caramelized sugar. Almojábanas (cheese flavored rolls), tortas de alma made with pumpkin, honey and sugar, trenza de Almudévar with nuts and raisins soaked in liqueur, and many other dishes which make this region a paradise for the sweet-toothed traveler.

And now for this month’s Aragonese-inspired recipe! I figured the chicken route would be best rather than some of the foreign dishes mentioned above…

Pollo al Chilindrón

As mentioned above, Pollo al chilindrón is one of the most typical Aragonese dishes. Let’s learn how to make this incredible Aragonese dish that’s pretty easy to put together!

Ingredients:

- 3 1/2 lbs. of chicken – use your favorite cut of chicken

- 1 onion, chopped

- 2 cloves garlic, minced

- 1/2 tsp. paprika

- 2 large tomatoes, chopped

- 1 red bell pepper, chopped

- 1 green bell pepper, chopped

- 6 pimientos (try to find imported ones from Spain)

- Salt and pepper at your leisure

- 2 tbsp. jamon serrano or prosciutto di parma, chopped

- 1 shot of cognac

- Extra virgin olive oil

Directions:

Heat oil on a large saucepan. Add onion, garlic and chicken and fry until the chicken is browned and the onion is golden. Pour cognac over the chicken. Add prosciutto and mix. Add paprika and mix. Add tomatoes, peppers and pimientos and mix. Cover and simmer for about 45 minutes or until done.

*          *          *

I hope you’ve enjoyed my blog on Aragonese cuisine. Next week I’m going to write about the cusine of Pais Basco. Spanish Vines made its NYC debut this past weekend at the NYC Wine Expo, and I met some people who just loved San Sebastian, a city within Pais Basco. I too am a big lover of this enchanted city, so next week’s blog will center on this region’s cuisine. So until then, have a great week, and enjoy this awesome recipe!

Entender es Disfrutar!

-Josh