La lamprea del Miño is the lamprey that exists in the River Miño in Galicia, Spain.  In this area of Spain, it is the tradition to prepare la lamprea by cooking it in a sauce that is made with its own blood (su propia sangre).  The blood is added to the other ingredients that make the sauce, such as onions, garlic, herbs and red wine.  The slices of lamprey are placed with the blood sauce in an earthenware pot and cooked on a gentle heat for around half an hour.