Religión
El religión mayor de Aragón es católico romano. Otros religiónes mayores son islam y protestant.
Comida
Ingredients
Method
1.Chop one of the onions and fry gently in 2 tablespoons of olive oil for about 2-3 minutes then add the finely-sliced garlic and the chicken and continue to fry for 4-5 minutes, stirring all the time, until the chicken is browned all over.
2.Now add the chopped serrano ham and the chopped red peppers and continue to cook and stir for a few minutes more.
3.Now add the tomatoes, the rosemary sprig, the paprika and the bay leaf and mix well. Reduce to a low simmer, cover and cook very gently for an hour or so until the chicken is perfectly tender but not falling apart and the sauce is thick and glistening. About half way through cooking, season the stew, add the stock and a splash of olive oil, then stir and cover again.
4.Meanwhile heat a tablespoon of olive oil in a large frying pan. Finely chop the other onion (use a small onion or half a large one) and fry gently over a medium heat until it is soft and translucent but not brown. Add the rice to the pan and stir until it is covered in oil then add 12 fl oz of boiling water and season. Stir the rice once or twice and then reduce the heat to its lowest setting, cover and leave for 15-20 minutes or until the rice is just cooked. Remove from the heat, take off the lid and cover with a clean,dry tea towel then replace the lid over the tea towel and leave to stand for 5-10 minutes.
5.Spoon the rice into rings and serve with the stew on a warmed plate and a sprinkle of parsley. You could also add a few salad leaves and a thin slice of bread that has been seasoned and baked in an oven for 8-10 minutes at 190°C (375°F).
( www.delicious-spanish-recipes.com)
- 4 chicken skinless thighs (muslos de pollo sin piel)
- 4 garlic cloves (dientes de ajo)
- 2 onions (cebollas)
- 1/2 cup of finely diced serrano ham (jamón serrano)
- 3 red peppers (pimientos rojos)
- 1 tsp mild paprika (pimentón dulce)
- can of chopped tomatoes (lata de tomates picados)
- 1 sprig of rosemary (ramita de romero)
- 1 bay leaf (la hoja de laurel)
- 100ml chicken stock (caldo de pollo)
- 3/4 cup of rice (arroz)
- salt (sal)
- freshly ground black pepper (pimienta recién molida negro)
- parsley to garnish (perejil)
- salad leaves to garnish (ensalada)
- thinly sliced bread (pan)
Method
1.Chop one of the onions and fry gently in 2 tablespoons of olive oil for about 2-3 minutes then add the finely-sliced garlic and the chicken and continue to fry for 4-5 minutes, stirring all the time, until the chicken is browned all over.
2.Now add the chopped serrano ham and the chopped red peppers and continue to cook and stir for a few minutes more.
3.Now add the tomatoes, the rosemary sprig, the paprika and the bay leaf and mix well. Reduce to a low simmer, cover and cook very gently for an hour or so until the chicken is perfectly tender but not falling apart and the sauce is thick and glistening. About half way through cooking, season the stew, add the stock and a splash of olive oil, then stir and cover again.
4.Meanwhile heat a tablespoon of olive oil in a large frying pan. Finely chop the other onion (use a small onion or half a large one) and fry gently over a medium heat until it is soft and translucent but not brown. Add the rice to the pan and stir until it is covered in oil then add 12 fl oz of boiling water and season. Stir the rice once or twice and then reduce the heat to its lowest setting, cover and leave for 15-20 minutes or until the rice is just cooked. Remove from the heat, take off the lid and cover with a clean,dry tea towel then replace the lid over the tea towel and leave to stand for 5-10 minutes.
5.Spoon the rice into rings and serve with the stew on a warmed plate and a sprinkle of parsley. You could also add a few salad leaves and a thin slice of bread that has been seasoned and baked in an oven for 8-10 minutes at 190°C (375°F).
( www.delicious-spanish-recipes.com)
![Picture](/uploads/1/9/8/9/19894159/6947882.jpg)
Ingredients
Method for guirlache recipe
1. cover a baking tray with lightly oiled foil. Use either a flavourless oil such as groundnut, or a nutty oil such as almond or hazelnut.
2.Next, toast the nuts in a medium to hot frying pan for 3 or 4 minutes until lightly browned.
3.Roughly chop the nuts with a knife or in a food processer to the desired size. The smaller they are chopped the thinner you can make the guirlache (and the kinder on your teeth!).
4.Next pour the sugar in a saucepan and add a squeeze of lemon juice (no more than a tablespoon). Heat the pan on a high heat and shake gently as the sugar melts until it is all combined and turns a rich brown colour (it can burn very quickly so be very careful not to let it go black). As soon as it is ready, add the nuts and stir quickly before pouring on to the prepared baking tray. The mixture will instantly start to harden so you will have to spread it quickly.
5.Allow the mixture to cool completely at which point it will be hard and brittle. Wipe any excess oil from the base of the snack with a kitchen towel and break into bite-size pieces. Serve.
6.You can experiment with different ingredients and use any nuts of your choice including, pine nuts, walnuts, almonds and peanuts. You can also add sesame seeds which are very good when combined with almonds! (www.delicious-spanish-recipes.com)
- 1 cup of mixed almonds and hazelnuts (almendres y avellanas)
- lemon juice (zumo de limón)
- 1 cup of castor sugar (azúcar extrafino)
- Cayenne pepper (pimienta de cayena) *optional
- salt (sal) *optional
- butter (mantequilla) *optional
Method for guirlache recipe
1. cover a baking tray with lightly oiled foil. Use either a flavourless oil such as groundnut, or a nutty oil such as almond or hazelnut.
2.Next, toast the nuts in a medium to hot frying pan for 3 or 4 minutes until lightly browned.
3.Roughly chop the nuts with a knife or in a food processer to the desired size. The smaller they are chopped the thinner you can make the guirlache (and the kinder on your teeth!).
4.Next pour the sugar in a saucepan and add a squeeze of lemon juice (no more than a tablespoon). Heat the pan on a high heat and shake gently as the sugar melts until it is all combined and turns a rich brown colour (it can burn very quickly so be very careful not to let it go black). As soon as it is ready, add the nuts and stir quickly before pouring on to the prepared baking tray. The mixture will instantly start to harden so you will have to spread it quickly.
5.Allow the mixture to cool completely at which point it will be hard and brittle. Wipe any excess oil from the base of the snack with a kitchen towel and break into bite-size pieces. Serve.
6.You can experiment with different ingredients and use any nuts of your choice including, pine nuts, walnuts, almonds and peanuts. You can also add sesame seeds which are very good when combined with almonds! (www.delicious-spanish-recipes.com)
Celebración
La gente de Aragón celebran El Dia de Aragón en el veintitres de abril. Ellos celebran la vida de St. George también. Durante el celebración la gente canta!
Traditión
En Aragón, la gente hace actividades de folklore. El Correr de los Toros es muy popular en Aragón también.
Bailes
La Jota es el baile más popular. La Jota es una baile tradicional. La gente bailan La Jota en muchos fiestas en Aragón.
Pastimes
Muchos personas en Aragón le gustan a equiar, caminar por las montañas, y deportes de agua. La populación ve muchos actividades también.