Blood

vegan blood sausage (about 130 grams) • caramelized onion • instant mashed potatoes • milk (240 ml) • water (240 ml) • Extra virgin olive oil • All-purpose flour • Breadcrumbs • eggs • Olive oil spray

rice (about 400 grams) • dried onion blood sausages • chorizo sausage • pork shoulder, cut into pieces (about 300 grams) • cooked chickpeas (about 100 grams) • garlic cloves • ripe tomato, grated • sweet paprika • light meat broth (about 800 ml)

dried white beans (about 400 grams) • Asturian blood sausage (morcilla) • Asturian chorizo sausage • slab bacon (about 100 grams) • ham • pork ear • onion • garlic cloves • Salt • water (about 1.5 liters)

baguette or crusty bread • Olive oil • Rice blood sausage (morcilla) • Goat cheese • Caramelized onions

For the filling: • blood sausage (about 130 grams) • caramelized onion • For the mashed potatoes: • potato flakes • milk (about 240 ml) • water (about 240 ml) • salt • olive oil (extra virgin, if possible) • For breading: • as needed, all-purpose flour • eggs •

bread • Spanish blood sausage (morcilla de Burgos) • goat cheese • onion • brown sugar • butter • extra virgin olive oil (EVOO) • Flour • arugula leaves

small cans white beans, drained and rinsed, or 1 large can (about 3 cups or 500 grams) • fabada meat mix (includes Spanish chorizo, blood sausage, and pork belly) • sweet smoked paprika (Pimentón de la Vera) • onion • Salt • water (1 liter) • garlic cloves

onion blood sausages • Pine nuts • Granny Smith apple • salt • Empanada wrappers (such as store-bought empanada dough rounds) • egg • Oil

Burgos-style blood sausages (morcilla) • ---- For the Pear Chutney: • pears (about 500 grams), peeled and diced • packed brown sugar (about 150 grams) • apple cider vinegar (about 50 grams) • fresh ginger (about 20 grams), grated • whole clove • Curry powder, to taste • Turmeric, to taste • Anise seeds, to taste • Sea salt • Black pepper •

rustic baguette • Burgos-style blood sausage • log goat cheese • large sweet onion • brown sugar • piquillo peppers • Salt

---- Ingredients for a 9.5-inch (24 cm) omelette: • medium potatoes • onion • Burgos-style blood sausage (about 200 grams) • large eggs • olive oil (about 350 ml) • salt

round phyllo dough • blood sausage (preferably from Burgos) • sweet apple • Melted butter,

cooked lentils (about 350 grams; I use canned) • potatoes • carrots • Italian green pepper • red bell pepper • onion • garlic clove • Chicken broth (enough to cover the lentils) • Asturian compango (pork shoulder, bacon, Spanish chorizo, and blood sausage) • bay leaf • Salt and pepper

chorizo (about 600 grams) • blood sausage (about 300 grams) • pork belly (about 300 grams) • chicken breasts • carrots • onion • potato • lentils (about 500 grams) • rice • olive oil • Sea salt (to taste) • black pepper •

blood sausages with onions and pine nuts • yellow bell pepper • red bell pepper • green bell pepper • green beans (about 150 grams) • lima beans (about 150 grams) • peas (about 150 grams) • baby artichokes (about 300 grams) • rice (about 90 grams each) • large onion • Oil • Salt •

medium potatoes • vegetable broth • chorizo, blood sausage, and bacon • olive oil • zucchini • medium red onion • garlic • salt • small carrots • cooked lentils • sweet paprika • black pepper

pinto beans (about 200 grams) • Asturian blood sausage (morcilla) • Asturian chorizo sausage • Asturian pork belly • ham bone or ham hock • saffron • salt • olive oil

lentils • water • Chorizo, blood sausage, or any other meat you prefer • potatoes • onion • garlic • bay leaf • Tomato sauce • Paprika • Salt and pepper

dried chickpeas (about 600 grams) • green beans (about 1/2 kilogram) • carrots • medium potatoes • beef shank or brisket (about 1/2 kilogram) • ham hock • marrow bones • fresh chorizo sausages • fresh blood sausage (morcilla) • whole chicken or hen (thigh and drumstick) • salt (to taste) • water (about 4 liters), enough to cover the ingredients •

(about 400 grams) bomba or short-grain rice • (about 950 ml) broth from stew. You can use a good-quality store-bought broth • meaty pork ribs • onion blood sausage (morcilla de cebolla) • fresh pork sausages (Ontinyent-style or similar mild fresh sausages) • Asturian-style chorizo sausage • thick slices lean pork belly • large potato • ripe tomato • whole head of garlic • cooked chickpeas • Turmeric •

(about 2 2/3 cups) dried chickpeas or large chickpeas • small pig's foot • onion • garlic • green bell pepper • small ripe tomato • whole black peppercorns • paprika • (about 2/3 cup or 150 ml) white or rosé wine • bay leaf • dried thyme • good-quality chorizo sausage •

sandwich bread • Salted pork belly • Aged cheese • Cured ham • Spicy Spanish chorizo sausage • Goat cheese log • Cooked ham • Spicy blood sausage • Pickles in vinegar • Tomato sauce for spreading on bread

fresh fava beans, shelled • canned peas, drained • onion • white wine • cooking chorizo sausages • Morcilla de Burgos (Spanish blood sausage) • garlic cloves • Fresh ginger • fresh mint • Olive oil • Salt

tray mixed vegetables for cocido (includes celery, carrots, parsnip, leek) • tray mixed meats for cocido (beef, pork belly, hen, ham with bone) • Chicken carcasses • potatoes, peeled and cut into pieces • blood sausage (you can also add chorizo if you like!) • dried chickpeas (unsoaked) • garlic cloves • Water • salt • smoked paprika (Pimentón de la Vera) • Olive oil

white beans or fabes (about 250 grams) • ham bone • smoked chorizo sausage • smoked blood sausage (morcilla) • pork shoulder • fresh pork belly • large potatoes • cabbage or turnip greens • Salt, to taste • Sweet paprika, optional

dried chickpeas (about 200 grams) • beef shank • ham • pork belly • blood sausage (rice morcilla) • homemade-style chorizo sausages • chicken • carrots • potatoes • small head curly savoy cabbage • Ground cumin • Salt •

dried chickpeas (400 grams) • garlic • carrot • tomato • onion • potato • green bell pepper • Smoked paprika (Pimentón de la Vera) • Chicken and/or pork • aged ham bone (preferably Iberian) • aged pork ribs (preferably Iberian) • Iberian blood sausage (morcilla) •

all-purpose flour (about 150 grams) • water (about 250 ml) • salt • olive oil (about 30 ml) • Padrón peppers • garlic cloves • white sausage (about 50 grams) • red sausage (about 50 grams) • blood sausage or bacon (about 50 grams) • grapes

chickpeas (500 g) • Spanish chorizo sausages • blood sausages (morcilla) • beef shank (about 350 g) • fresh beef bone • ham bone • chicken leg • fresh pork belly • carrots • green cabbage or white cabbage • garlic cloves • Water, salt •

special flour for migas (about 700 grams) • water (1 liter) • pork belly • white sausages • blood sausages (morcilla) • Italian green peppers or a small bag of Padrón peppers • green garlic • fresh fava beans • garlic cloves • Salt • dried ñora peppers (optional) • olive oil (divided)