Bread garlic

blanched almonds (about 200 grams), • cold water (about 500 ml, adjust to taste), • olive oil, • Garlic (to taste), • crustless bread, soaked in water (about 40 grams), • Salt • vinegar, • Cantaloupe or honeydew melon (for garnish)

garlic • onion • ripe tomato • (about 1/2 inch thick) chorizo sausage • sweet paprika • Salt, to taste • water (600 ml) • egg • stale bread

(about 1 kg) or 8 Roma tomatoes • avocado • cooked beet • hard-boiled eggs • Feta cheese or similar • Black olives • Extra virgin olive oil • garlic cloves • Vinegar • Salt

day-old bread (about 500 grams) • Water • Salt • Pork belly • Chorizo sausage • garlic • Olive oil

bread or 1 baguette (about 250 grams) • chorizo sausage • pork belly or thick-cut bacon • garlic • olive oil (100 ml) • paprika

rustic country bread, preferably 1-2 days old (no more than 2-3 days old, as it will get too hard and turn into breadcrumbs) • olive oil (about 240 ml) • red bell peppers, chopped • garlic cloves, peeled and smashed • pork belly or bacon (about 200 grams, use your preference) • Spanish-style chorizo sausage (about 200 grams, for grilling)

Stale bread • Italian green peppers • garlic • chorizo sausage • ham • bacon • Olive oil • Tomato sauce

day-old bread (baguette or round loaf) • garlic • paprika • Spanish chorizo sausage • pork belly (or thick-cut bacon) • blood sausage (morcilla) • salt

day-old bread • chorizo sausages • pork belly (or thick-cut bacon) • garlic cloves • olive oil (about 120 ml) • water • smoked paprika • Salt • grapes (green or red; green is traditional, but I prefer red!) • Fried egg

day-old bread • chorizo sausage, a piece of pork belly • garlic

baguette or crusty bread • Pickled white anchovies (boquerones en vinagre), already marinated with garlic, parsley, and extra virgin olive oil • high-quality anchovies

Migas (day-old bread crumbs) • Chorizo sausage • Pork belly (pancetta) • Paprika • Egg • Garlic • Tomato

bread (about 800 grams) • green bell peppers • red bell peppers • sweet chorizo sausage • cured pork belly (about 300 grams) • Olive oil • For the marinade: • Oregano • garlic cloves • Sweet smoked paprika (preferably from La Vera) • water (about 50 ml) • Salt

Roma tomatoes • large garlic clove • Extra virgin olive oil • Salt

Roma tomatoes (about 500 grams) • cooked beet (about 200 grams, 1 large) • Fuji or Golden Delicious apple • garlic clove • apple cider vinegar • extra virgin olive oil • generous pinch salt • hard-boiled egg • drizzle of olive oil • diced ham (optional)

Stale bread (the harder, the better), about 2 rustic loaves • whole garlic cloves, unpeeled • medium green bell peppers • pork belly, each about 1/2 inch (1 cm) thick • Optional: 5 chorizo sausages, to taste • Optional: 4 blood sausages (morcilla), to taste • You can also serve on the side, according to personal preference: • Radishes, olives, flaked salt cod, herring, grapes, melon

garlic • medium red onion • day-old bread • serrano ham (about 30 grams) • shredded cheese of your choice (about 50 grams; I used Latin-style cheese) • chicken broth (300 ml) • egg • sweet paprika • Salt • Extra virgin olive oil

loaf of rustic bread (about 450 grams) • Italian green peppers • garlic • Salt • Black pepper • Rosemary • Sweet or hot paprika • Bacon or pork belly • Butcher-style sausages, chorizo, or your choice of sausage • bay leaves • Olive oil • water (120 ml) •

Roasted red bell pepper • Roasted eggplant • Extra virgin olive oil • Salt • garlic, crushed • focaccia • Sliced mojama (cured tuna)

day-old bread (about 230 grams) • garlic cloves • flour • Olive oil • Salt • Chorizo, as desired, for serving

day-old bread, cut into small cubes (300 grams) • fresh pork belly • fresh chorizo sausage (60 grams) • water, approximately (40 ml) • Italian green pepper • roasted garlic in oil • olive oil (75 ml)

Day-old bread • Pork belly • Spanish chorizo sausage • Garlic • Olive oil

day-old bread • bacon • Chorizo sausage • potatoes • green bell pepper • garlic • Water • Olive oil • Dried peppers • Paprika • chicken bouillon cube

Some leftover bread from previous days • garlic • Some peppers • Some chorizo sausage • Some pork belly • egg • Extra virgin olive oil • Salt

baguettes or rustic bread • garlic • green bell peppers • cured pork belly (about 300 grams) • cooking chorizo (about 300 grams) • Olive oil, water, and salt

stale bread (about 150 grams) • green bell peppers • garlic cloves • chorizo sausage • Pork belly (or bacon) • Grapes (optional) • Water • Salt • Olive oil

day-old crusty bread, cut into cubes (about 500 grams) • garlic • About 1/4 cup olive oil (enough to cover the bottom of the pan) • paprika

pork loin (about 500 grams) • red bell pepper • green bell pepper • onion • garlic • tomato sauce (about 125 grams) • red wine (about 75 grams) • bay leaves • green onions • olive oil • salt • For the arepas: •

raw almonds (100 grams) • apple • small garlic clove • extra virgin olive oil (20 ml) • salt • water (about 240 ml) • Sherry vinegar, to taste

day-old bread, cut into small pieces (such as country bread or rustic loaf) (about 500 grams) • water (about 240 ml) • garlic, depending on size • red bell pepper and 1 green bell pepper • cured pork belly, or you can use uncured pork belly, pork cracklings, bacon, or ham (about 200 grams) • cooking chorizo sausage • blood sausage (optional) • sweet smoked paprika (preferably from La Vera) • Extra virgin olive oil • Salt