arròs a banda- rice and fish, usually scorpion fish, served with a topping of allioli and baked in the oven.

arrós negre- stuffed squid served with rice cooked in the cephalopod´s ink, hence the name black rice.

arrós amb feseola i naps- rice with beans and turnips

arrós empedrat- rice cooked with tomatoes and cod and a top layer of white beans

bacallà a la viscaina- cod with dried peppers and onion

bacallà al pil-pil- cod with garlic and chili peppers

bacallà a la catalana amb panses i pinyones- the salt cod is stewed in a combined picada and sofregit sauce together with raisins and pine nuts.

bajoques farcides- peppers stuffed with rice, pork, tomatoes, and spices.

botifarra or butifarra- a large succulent non-cured sausage, usually served with mongetes, or pale French beans.

brandada- way of preparing Cod, with garlic and olive oil, typical of Provence.

cassolet- stew of beans and pork

civet- typically French dish of wild game, marinated in red wine, onions, bacon, and herbs, served in a thick sauce.

confit- meat, often duck, conserved in its own fat

conill ambs herbes al vi negre- rabbit in red wine

daba (a la daba)- a type of stew, normally of beef, but occasionally of fowl, prepared with lots of red wine.

fabada- white bean stew of Asturias, with chunks of ham, chorizo, and morcilla

farcellets- fried stuffed cabbage

farcit- oven baked apples stuffed with meat, cookie crumbs, etc., served as side dish or dessert.

fricandó- veal and fresh mushroom fricasse.

girella- lamb with rice.

graellada- means it is grilled on charcoal barbecue.

magret- roast breast of duck

mandonguilles amb sépia- meatballs stewed with chunks of cuttlefish and peas.

mar y cielo- stew of sausages, rabbit, shrimp, and fish.

merluza a la sidra- hake cooked with cider.

morralla o cria de peix- fried fish

niu- ancient and complex dish, with swordfish, (pez espada or emperador) cod tripe, and wild fowl.

paella- originally from Valencia, comes in many variations, but in Catalunya is apt to have as much chicken and pork rib as fish and shellfish.

pèsols- Fresh young peas, often fried with sea-eel, sepia (cuttlefish), or lamb chops. Sant Pau in the Garrotxa hosts a popular gastronomic festival based on the pèsol.

peix espada or emperador a la marinera- swordfish with a tomato and onion sauce similar to the French marinière sauce.

peuada- boneless pigfeet (peus de porc) stew with egg and sugar sauce

pollastre rostit amb samfaina- roast chicken with ratatouille.

pollastre al ast- rotisserie roasted chicken.

rossejat- oven gratin of rice or pasta.

sang i perdiu- stew of lamb tripe, blood, and picada (see above).

suquet de peix- fish stew with tomato sauce and potatoes.

tiró- along with ànec, another name for duck.

truita a la navarra- trout stuffed and fried with a piece of ham.

sarsuela- meaning 'comic opera', a stew of all kinds of fish, ground almonds, chocolate, and spices.

xai a la brasa- is charcoal grilled lamb, normally lamb chops.

xai al forn- oven baked lamb, usually sholder or leg of lamb.