Congealed chicken blood cooked with onions.
La sangre encebollada is a traditional Spanish dish. It is also known as la sangre frita - fried blood. It is made by cutting solidified, chicken blood into little cubes. The cubes are added to a pan of olive oil, sliced onions, garlic, wine and herbs.
The ingredients must be gently cooked so that the cubes of blood remain whole and do not become mushy. This dish is considered nutritious due to its high iron content.