Stew

large can white beans, cooked (about 28 ounces or 800 grams) • green onion • garlic • chorizo sausage • Some diced cured ham • Salt • Olive oil • Some pieces of green bell pepper • sweet paprika • dried cayenne pepper • bay leaf • Dried garlic

dried chickpeas (about 400 grams) • chicken (about 400 grams) • ham (about 350 grams) • beef shank (about 250 grams) • pork belly (about 180 grams) • large onion (about 8 oz or 220 grams) • large leek, white part only (about 4 oz or 120 grams) • potatoes, cut into large pieces (about 14 oz or 400 grams) • large carrots (about 9 oz or 250 grams) • garlic cloves • chicken bouillon cube • extra virgin olive oil (about 15 grams) •

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 •

chickpeas (about 250 grams) • white beans (about 250 grams) • Swiss chard • onion • potato • calamari rings (about 250 grams) • peeled shrimp, frozen (about 180 grams) • Fish stock • Olive oil (extra virgin) • Sweet paprika (such as Pimentón de la Vera) or regular sweet paprika • Salt • Hard-boiled eggs, 1 per person

Olive oil • onion, grated • tomato sauce • garlic, chopped • Spinach, to taste • Water • chickpeas, drained and rinsed • bouillon cube • Sweet paprika, to taste • Black pepper, to taste • Salt, to taste • hard-boiled eggs

fresh cod, cut into thick pieces, bones removed • garlic cloves • medium onions • medium tomatoes • bouillon cube and salt • large glass red wine (about 3/4 cup or 180 ml) • extra virgin olive oil

chicken carcass • broccoli • kale leaves • artichokes • potatoes • leek • celery • Salt and oil • water (2 liters)

red bell pepper • green bell pepper • Potatoes (roughly broken into chunks) • fish stock (fumet) (about 1 liter) • onion • garlic • albacore tuna (about 500 grams) • Sweet paprika • Olive oil • Salt and pepper, to taste • white wine (about 60 ml) • Crushed tomatoes

oxtail (I use beef tail) (about 1 kg) • large onions • carrots • ripe tomatoes • garlic cloves • strands of saffron • Salt and pepper • dry red wine (about 1/2 liter; use a good quality wine, no water or broth needed) • olive oil (about 50 grams)

tripe (about 1 kg), you can mix with beef head meat (cap and pota) • Make sure the tripe is well cleaned and cut into • thick slices of cured ham (such as serrano or prosciutto) • thick slices of raw pork belly • small fresh sweet chorizo sausages • medium onions • tomatoes • small hot chili peppers for a spicy kick • Salt • Extra virgin olive oil • bay leaves • sweet smoked paprika (pimentón de la Vera)

saffron milk cap mushrooms (níscalos) (1 kg) • medium potatoes • green bell pepper • red bell pepper • garlic cloves • dried cayenne pepper • dry white wine (about 60 ml) • ripe red tomato • sweet paprika • diced cured ham (such as Spanish serrano or prosciutto) (about 75 grams) • Salt, to taste • chopped parsley (about 8 grams) •

small to medium carrots • medium potatoes • leeks • dried chickpeas (about 300 grams) • chicken leg and thigh, or 4 chicken legs • beef shank (about 150-200 grams) • salted soup bones • Hard-boiled egg and ham, optional

Leftover chicken stew • cornstarch (about 120 grams) • whole milk (1 liter) • finely chopped onion • Salt • Olive oil • butter • Nutmeg • Eggs and gluten-free breadcrumbs (for coating) • Vegetable oil (for frying)

olive oil • bell pepper • tomatoes • onion • beef tripe (about 1 kg) • pig's feet, cut into 8 pieces • ground cumin (about 16 grams) • paprika (about 16 grams) • whole black peppercorns • dried chili pepper • bay leaves • dry white wine (about 480 ml) •

mushrooms (about 2 packages) (500 grams) • large onion • diced ham (50 grams) • dried cayenne chili pepper • white wine (about 100 ml) • water • cornstarch • Olive oil, salt, ground black pepper, garlic powder, and parsley

(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 •

canned chickpeas, drained (about 600 grams) • green, red, and yellow bell pepper • crushed tomatoes or 3-4 small tomatoes • onion • garlic • extra virgin olive oil • Water, salt, oregano, ground cumin, ground ginger, paprika • carrot

oxtail (about 1 kg) • carrots, sliced • onion, chopped • red bell pepper, chopped • garlic • red wine (about 240 ml) • Salt, flour • bay leaf

oxtail, cut into pieces (about 3 1/3 lbs or 1.5 kg) • red wine (500 ml) • green bell pepper • red bell pepper • onion • carrots • leek • ripe tomato • garlic cloves • celery stalk • bay leaves • ground black pepper •

green beans (500 grams) • onion • potato • Paprika • vegetable bouillon cube • olive oil (50 grams) • water (350 ml) • garlic cloves • Olive oil

Carrot • Red bell pepper • oxtail (1 kilogram) • Salt, black pepper, oregano, thyme • garlic cloves, sweet paprika, 1 red bell pepper • onions, thinly sliced • red wine (about 250 ml)

chickpeas (about 200 grams) • tomatoes • eggs • spinach (about 150 grams) • onion • potatoes • garlic • sweet paprika • hot paprika • cumin • bay leaves • vegetable broth (1 liter) •

water (2000 ml) + 3 tablespoons salt (for soaking the chickpeas) • dried chickpeas (about 500 grams) • water (3500 ml) (for cooking) • carrots (about 200 grams) • potatoes (about 320 grams) • beef shank (about 1000 grams) • fresh pork belly (about 300 grams) • ham ends (about 500 grams, preferably Spanish-style if available) • stewing hen (about 220 grams, 1 small quarter) • chicken (about 250 grams, 1 small quarter) • Spanish cooking chorizo (about 70 grams) • beef marrow bone (about 130 grams, 1 bone) •

dried chickpeas (about 400 grams) • pork belly (about 150 grams) • pork ribs (about 150 grams) • cured soup bones • chicken thighs • carrots • potato • onion

oxtail or beef (about 1,200 grams) • onions • carrots • garlic cloves • celery stalk • vine tomatoes • Small piece of leek • red bell pepper • all-purpose flour • red wine (about 710 ml) • beef broth (about 475 ml) • bay leaves •

oxtail (about 1.5 kg) • water (1.25 liters) • dry white wine (200 ml) • Roma tomatoes • garlic cloves • whole cloves • onions • leek • paprika • All-purpose flour for dredging

oxtail or beef tail (I buy frozen bags at the grocery store and the result is very good) • large onion • red bell pepper and 1/2 green bell pepper • carrots (3 if they are small) • large garlic cloves • bay leaves • very ripe tomatoes • leeks • oloroso sherry (about 500 ml) • Salt, oil, and pepper • As a personal touch, 2 tablespoons beef extract (such as Bovril) help enhance the flavor and darken the sauce

monkfish (about 1 1/2 pounds or 700 grams), thawed if frozen • large shrimp tails, thawed if frozen • cooked Pacific clams, thawed if frozen • garlic cloves • blanched almonds • bread • saffron threads • onion • tomatoes • potatoes • sweet paprika • fish stock (1 liter) •

chickpeas (about 600 grams) • small pumpkin • Green beans • chicken leg quarter • Beef • Fresh pork belly • salted pork bone • salted pork backbone • Cured pork belly • salt

oxtail (about 1 kg) • onion • garlic • red bell pepper • flour • olive oil or your preferred cooking oil • salt, black pepper, and cayenne pepper (optional) • white wine