sandwich bread • squid in American sauce • sardines in tomato sauce • razor clams • Tomato sauce for spreading on the bread • lemon (juice, strained) • Pickles in vinegar (for garnish and flavor contrast)

–2 1/4 lbs monkfish tail (800–1000 grams) • shrimp (400 grams) • Clams • medium onion • diced red bell pepper (about 50 grams) • Roma or medium tomatoes • –4 garlic cloves • –2 dried ñora peppers • medium potatoes • Brandy or cognac for flambéing • Olive oil, salt, black pepper, paprika • sprigs of fresh mint (optional)

canned chickpeas, drained and rinsed (about 130 grams) • carrot • red onion • black olives • pickled mussels • Mayonnaise

thin noodles, No. 4 (about 250 grams) • carrots • garlic • red Italian pepper (or red bell pepper) • green Italian pepper (or green bell pepper) • sweet onion • potatoes • fresh shrimp (about 300 grams) • hake (about 200 grams) • fresh parsley • Extra virgin olive oil • Garlic powder •

empanada dough • scallops in Galician-style sauce • large onion • Extra virgin olive oil • Salt

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

drops lemon juice • large egg • salt • garlic clove • dried dill • sunflower oil (or light olive oil) (about 100 ml) • fideuá noodles, no. 3 or 4 (about 300 grams) • fish stock (about 1 liter) • salt, to taste • cleaned squid, cut into cubes (about 300 grams) • saffron (or food coloring), to taste • sweet paprika •

cooked squid steak, sliced • garlic-parsley mixture in extra virgin olive oil • ground cayenne pepper • large handfuls potato chips • Lemon juice • Rainbow peppercorns, freshly ground • Smoked paprika • Himalayan pink salt, freshly ground • Chopped parsley

octopus (about 3 1/3 lbs or 1.5 kg) • medium potatoes • Cajun seasoning • sweet paprika • extra virgin olive oil • Maldon salt, to taste

frozen scallops • garlic cloves • chopped parsley • white wine • extra virgin olive oil • Freshly ground pink salt (or regular salt) • breadcrumbs

sardines in tomato sauce • tuna in escabeche (pickled sauce) • pâté • mussels in escabeche (pickled sauce) • Tomato sauce for spreading on the bread • baguette, sliced

scallops • cooked chickpeas (about 400 grams) • butter • garlic clove • small onion or 1 bunch scallions • cava or dry sparkling wine • all-purpose flour • heavy cream (about 220 ml) • Grated cheese (to taste) • Chopped parsley • Olive oil • Nutmeg •

cooked large white beans (about 700 g drained, or 3 cups drained) • cleaned baby squid (about 250 g) • white wine (about 150 ml) • tomato • green onion • garlic clove • bay leaves • chopped bell pepper (red and green, about 50 g) • sweet paprika • all-purpose flour • chicken bouillon cube (or fish bouillon cube for a stronger seafood flavor) • olive oil •

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 •

scallops • shallots • pat of butter • heavy cream (200 ml) • tomato sauce (300 ml) • dry white wine (100 ml) • Chives • Olive oil • Salt and pepper • spaghetti (250 grams)

scallops • diced cured ham (such as serrano or prosciutto) • grated tomato • sweet paprika (preferably De La Vera) • onion • dry white wine (such as Albariño) • Breadcrumbs

Squid • Jumbo shrimp tails • onion • green bell pepper • red bell pepper • turmeric • ginger • garlic powder • ground cilantro • black pepper • saffron • salt •

tintorera (white shark) fillet • clams • raw shrimp • dry white wine (50 ml) • piquillo pepper • green bell pepper • garlic cloves • small dried chili peppers • pistachios • little flour • olive oil • Salt and pepper to taste •

or 1 bag squid (about 500 g) • large onion • bay leaves • tomato sauce • dark beer (about 120 ml) • Salt, pepper, and oil • sweet paprika

large scallops • Green grapes, halved, to taste • Pumpkin seeds and dried peas, to taste • Croutons (optional) • turkey bacon • grated Parmesan cheese • Capers, for garnish • Arugula • Spinach • Kale

squid pieces (I used frozen) • white onion • garlic • dried bay leaves • sweet paprika • Salt and pepper to taste • white wine (about 120 ml) • Extra virgin olive oil • fresh parsley (leaves only) • homemade tomato sauce

mangos (not overly ripe) • cooked shrimp or prawns • Tender lettuce • Thousand Island dressing (or cocktail sauce)

Ingredients for 4 servings: • -------- Ingredients for the fish stock: • water (3 liters) • The head of the monkfish (to make the fish stock) • fresh parsley • leek • garlic • tomato • bay leaves • onion • -------- Main ingredients: • fish stock you prepared (about 750 ml) •

individual monkfish tails • clams (about 250 grams) • peeled shrimp (about 200 grams) • artichokes • sweet white onion • tomato sauce • dry white wine (about 100 ml) • flour • extra virgin olive oil • salt • fresh parsley

small monkfish tails or half a hake • large sweet onion or large scallion • garlic • Fresh parsley • clams • flour (about 16 grams) • fish stock (1 liter) • potatoes • Olive oil • Salt • Black pepper • Optional special touch: 1/2 cup dry white wine (or white vermouth—be bold and try it!)

frozen monkfish tails • Frozen peeled shrimp tails • potatoes • carrot • green bell pepper • ripe Roma tomatoes • Fresh parsley, 6 or 7 toasted almonds • Food coloring, sweet paprika • Salt and extra virgin olive oil

monkfish (2 fillets) • clams • large shrimp • garlic cloves • onion • dry white wine (100 ml) • Flour • Fresh parsley • fish stock (500 ml) • Salt • Olive oil

rice (about 320 grams) • squid (about 500 grams) • onion • red bell pepper • green bell pepper • squid ink • fish stock (1 liter) • Sweet paprika • Salt • Extra virgin olive oil • extra virgin olive oil (200 ml; you can use sunflower oil or a mix) • egg •

cleaned baby squid (about 500 grams) • medium potatoes • tomato • onion • green bell pepper • garlic cloves • dry white wine (about 60 ml) • fish bouillon cube • extra virgin olive oil • Salt and pepper to taste • Parsley • hot water (about 500 ml) •

large ladles of rice (about 1 1/2 cups or 300 grams) • large ladles of fish stock (about 5 cups or 1.2 liters) • garlic clove • spring onion • ñora pepper paste • sweet paprika • crushed tomatoes (100 ml) • cooked octopus legs • jumbo shrimp • Saffron • Salt • rings of squid