Cuttlefish

whole cuttlefish, cleaned • green garlic (or substitute with scallions) • artichokes • large shrimp (peeled and deveined) • garlic • small onion • rice (about 200 grams) • fish stock (about 600 ml) • tomatoes • sweet paprika • Ground ñora pepper (or substitute with sweet paprika) • tomato paste •

white or brown rice (about 200 grams) • cooked large shrimp (about 600 grams) • fresh whole cuttlefish, uncleaned • grouper • red bell pepper • white onion • garlic • dried ñora peppers (optional) • seafood stock (200 ml) • water (1 liter) • Saffron threads • fresh parsley •

assorted cleaned fish (such as anchovies, baby squid, large shrimp, pieces of desalted cod, and chopped baby cuttlefish) • Salt, to taste • Chickpea flour • Extra virgin olive oil • Lemon juice (optional)

frozen seafood paella mix (shrimp, clams, mussels, cuttlefish, etc.) • long-grain rice (about 350 grams) • bell peppers (one red and one green) • tomatoes • onion • garlic • fish or seafood stock (about 800 ml) • fresh orange juice (about 50 ml) • white wine (about 150 ml) • saffron or food coloring • Parsley • Salt and pepper

chickpeas • raw shrimp • small cuttlefish • seafood broth • sweet onion • Italian green pepper • grated tomato • ñora pepper paste (or substitute with mild red pepper paste) • Salt and ground black pepper, to taste • ground cumin • large potato • Olive oil

paella or seafood broth (1 liter) • fideuá noodles (400 grams) • cuttlefish (350 grams) • shrimp (200 grams) • tomato sauce (150 grams) • garlic • sweet paprika • small drizzle oil • salt • garlic • egg • Sunflower oil

fideuá pasta (500 grams) • seafood broth (1 liter) • red bell pepper • onion • garlic • tomato sauce (from a carton or can, about 8 oz/225 grams) • cuttlefish pieces (about 10-12 oz/300-350 grams) • medium peeled shrimp (about 7 oz/200 grams) • fish (I used swordfish, about 7 oz/200 grams)

cuttlefish (about 300 g) • anchovies (about 300 g) • shrimp (about 300 g) • dogfish (about 300 g) • squid (about 300 g) • Frying flour • Salt • Vegetable oil (such as sunflower oil)

whole cuttlefish, uncleaned, about 14 oz (400 grams) • spears of asparagus • Roma tomato • red onion • no. 2 fideo noodles (250 grams) • fish stock (450 ml) • kimchi

cuttlefish or 14 oz (400 grams) • short-grain rice (about 250 grams) or 1 large glass • green bell pepper • eggplant • garlic • ripe tomato • large cups water or fish stock (about 20 oz or 600 ml) • Salt and oil • food coloring • sweet paprika

No. 3 short pasta noodles (about 300 grams) • garlic clove • onion • bell pepper • tomato • cuttlefish • Large shrimp • seafood stock (about 1 liter) • Aioli • Extra virgin olive oil • cuttlefish ink (about 12 grams)

frozen cuttlefish (pota) • peeled frozen shrimp (about 100 grams) • dried ñora pepper • thin noodles (about 100 grams) • garlic • red bell pepper • ripe tomato • Olive oil • white wine (about 60 ml) • fish bouillon cube • Salt • paprika

cuttlefish strips • potatoes • onion • green bell pepper • large tomato • garlic cloves • dry white wine • Oregano • Sweet paprika • whole black peppercorns • bay leaf • Extra virgin olive oil •

fideo pasta (I use no. 4, but you can use up to no. 0) • fish stock (homemade or from a carton) (1 liter) • cuttlefish • Shrimp (as much as you like, but don’t overdo it) • green onion • garlic clove • sweet paprika • crushed tomatoes (200 ml) • Olive oil • Salt • Optional: prawns, large shrimp, clams, cockles • olive oil (200 ml) •

thick fideuà noodles (about 350 grams) • peeled shrimp (about 200 grams) • cuttlefish (about 200 grams) • clams (about 200 grams) • fish stock (1 liter) • garlic cloves • onion, chopped • tomato sauce • sweet paprika • strands of saffron • Olive oil • Salt

ground meat (beef, pork, or a mix) • Fresh cilantro (or dried if you don't have fresh) • flour • salt and pepper • garlic or garlic powder • fresh cuttlefish or 14 oz of frozen cuttlefish pieces • shrimp tails • sweet onion • garlic • crushed tomatoes • white wine • chicken or fish broth •

bomba rice (about 200 grams) • cuttlefish (about 10 oz or 300 grams) • large shrimp • bay scallops (or small scallops) • mussels (about 200 grams) • Manila clams (about 250 grams) • green bell pepper • of a leek • garlic cloves • grated tomato (about 100 grams) • Extra virgin olive oil • Toasted saffron threads •

bomba rice (about 200 grams) • cuttlefish (about 10 1/2 ounces or 300 grams) • large shrimp • small scallops (zamburiñas) • mussels (about 200 grams) • Manila clams (about 250 grams) • green bell pepper • of a leek • garlic cloves • grated tomato (about 100 grams) • Extra virgin olive oil • Toasted saffron threads •

onions • small can crushed tomatoes • fideo pasta, No. 2 • squid and 1 cuttlefish (amount optional) • peeled shrimp • whole shrimp, shell-on • clams • Mussels (optional) • generous drizzle of olive oil • shrimp heads • peeled garlic clove • White wine

cuttlefish • clams • shrimp • grated tomato • green bell pepper • onion • Saffron • Salt • white wine (about 120 ml) • garlic cloves • Thick fideo noodles • Olive oil

squid rings or cuttlefish • frozen shrimp • onion • garlic • thick fideo noodles (No. 4) • (about 120 ml) crushed tomatoes • Water • Salt • Sweet paprika

Bomba rice • sausages • beef • cuttlefish, chopped (about 200 grams) • large shrimp • shelled mussels, frozen (about 200 grams) • clams • Green and red bell pepper • Onion • saffron • Garlic • Peeled and crushed fresh tomato •

spaghetti nero di seppia (about 400 grams) • garlic, minced • clams (about 250 grams) • raw Argentine red shrimp tails (about 250 grams) • cuttlefish, chopped (about 100 grams) • lemon • little chopped parsley

medium pasta noodles (about 250 grams) • Light olive oil (for frying) • red bell pepper • green bell pepper • garlic cloves • tomatoes • fresh parsley • Peeled shrimp • Large prawns • mussels • Baby cuttlefish • Calamari rings •

bomba rice (about 400 grams) • mussels • shrimp (about 500 grams) • large prawns • squid or cuttlefish (about 500 grams) • onion • red bell pepper • green bell pepper • garlic • saffron • clams (about 500 grams) • tomato sauce •

pork ribs, cut into small pieces (I add the meat so the fat gives the rice more flavor and richness) • large handful flat green beans, ends trimmed and cut into 1 1/2-inch pieces • red bell pepper • chickpeas (about 1 1/4 cups), soaked for 12 hours and boiled for about 30 minutes. Reserve the cooking water to add to the rice later • fresh spinach, chopped • green garlic stalks (or substitute 3 scallions) • fresh fava beans • ripe tomatoes, grated, and 2 garlic cloves, also grated. If you have a little parsley, add that too • eggplant • artichokes, trimmed of tough outer leaves, cut into wedges, then halved to get to the tender heart • sweet paprika • food coloring and saffron threads •

short-grain rice • langoustines 🦞 • cuttlefish • red bell pepper • green bell pepper • ripe tomatoes • garlic cloves • Food coloring (for paella) • Salt and oil

potatoes • strips of roasted red pepper • garlic • mussels (about 500 grams) • strips of squid or cuttlefish • bay leaf • ñora pepper paste or mild red pepper paste • onion • Salt and ground black pepper • seafood or fish stock (1 liter) • Olive oil • Food coloring, to taste •

rice (about 270 grams) • fish stock (about 1.25 liters) • large shrimp • Norway lobsters (or substitute with extra shrimp if unavailable) • large cuttlefish (or substitute with squid), diced • mussels • large clams • onion • garlic clove • dried ñora pepper (or substitute with 1 tablespoon sweet paprika if unavailable) • Salt • Olive oil

Fideo noodles (thin vermicelli) • Seafood and fish stock (fumet) • Shrimp • Squid (or cuttlefish) • Tomato • White wine • Cilantro • fish bouillon cube • Water • Crushed red pepper flakes • Smoked paprika (preferably from La Vera) • Black pepper •