Lobster

extra virgin olive oil (about 200 ml) • lobster (optional) • shellfish (such as langoustines or shrimp) • boneless fish (about 200 grams) • onion • garlic • grated fresh tomato • sweet paprika • bomba rice or similar (about 300 grams) • fish stock (about 750 ml) • Salt

rice (about 350 grams) • water (about 700 grams) • frozen seafood mix for paella (with mussels, shrimp, Norway lobster, clams) (about 700 grams) • frozen chopped red bell pepper • frozen chopped green bell pepper • frozen chopped onion • food coloring • paprika • Salt • Extra virgin olive oil

bomba rice (about 400 grams) • water (about 700 ml) or seafood stock • white wine (about 240 ml) • Norway lobsters (or substitute with large shrimp) • peeled large shrimp • small shrimp (about 200 grams) • squid • Salt, paprika, food coloring (or saffron), seafood stock • eggs (optional, for garnish) • fresh tomatoes (about 200 grams) • onion • green bell pepper and 1 red bell pepper

rice (about 500 grams) • large Norway lobsters (or substitute with large shrimp or langoustines) • large shrimp • brandy (60 ml) • medium squid • Mussels • Clams • onion • garlic clove • medium tomatoes • saffron powder • sugar (to reduce the acidity of the tomato) •

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

parboiled rice (about 80 grams) • Salt • Yellow food coloring • large shrimp (about 300 grams) • Norway lobster or langoustine (about 300 grams) • live mussels • clams (about 250 grams) • squid (about 700 grams) • mussels • onion • garlic clove • tomatoes •

hake • monkfish • Norway lobsters or large shrimp • large prawns • large mussels • clams • squid rings • onions • ripe tomatoes • dry white wine (100 ml) • fish bouillon cube • Olive oil •

bomba rice (about 500 grams) • garlic • Roma tomatoes • Mussels • large shrimp • monkfish (each about 1 inch thick) • small Norway lobsters (also called langoustines, very red in color) • fish stock (1 liter) • water (1/2 liter) • smoked paprika • food coloring (optional) • Salt •

short-grain rice (about 200 grams; high in carbohydrates) • green bell pepper, diced small • red bell pepper, diced small • garlic • chicken leg quarters, cut into pieces (about 300 grams) • peeled small shrimp (about 100 grams) • mussels, shelled (about 100 grams) • tomato sauce (store-bought in olive oil is fine) • fish stock (about 1/2 liter; homemade or store-bought) • canned peas (about 100 grams; use half a can, depending on size) • dried ñora pepper • extra virgin olive oil, or as needed •

monkfish tail • Sweet paprika • Mayonnaise or cocktail sauce • Salt, black pepper • ------------- FOR THE COCKTAIL SAUCE • mayonnaise (about 45 grams) • ketchup (about 30 grams) • mustard (about 5 grams) • steak sauce (such as HP or A1) (about 5 grams) • sweet vermouth • brandy