Cheek

rice (about 200 grams) • hot water (about 400 ml) • pork cheeks (about 250 grams) • pork tenderloin (about 150 grams) • crushed tomatoes • ñora pepper paste • garlic clove • truffle sauce • Extra virgin olive oil • Freshly ground mixed pepper • Salt • Food coloring (such as saffron or turmeric) •

(about 175 grams) fideo pasta (no. 4) • water (900 ml) • seasoning mix (see photo in step 6) • pork cheeks (about 12 oz. / 350 grams) • dried porcini mushrooms (about 15 grams) • frozen green garlic (about 100 grams) • crushed tomatoes • ñora pepper paste • garlic clove • Extra virgin olive oil • Salt

boneless pork cheeks • red bell pepper • carrot • large onion • green garlic (or 1 scallion) • garlic clove • flour (about 8 grams) • white wine (about 60 ml) • tomato sauce (about 45 ml) • Salt and pepper • Olive oil • Rosemary

pork cheeks • leek • onions • carrots • beef broth (about 750 ml) • red wine (about 500 ml) • Pedro Ximénez sherry (about 500 ml) • Olive oil • Salt • Ground black pepper

beef cheeks • garlic • red wine (500 ml) • water (for cooking the beef cheeks) • Mashed potatoes • medium potatoes • Black pepper, to taste • Cream cheese (such as Philadelphia), to taste • milk • Olive oil • Salt • beef bouillon cube •

Iberian pork cheeks • large onion • carrots • leek • Italian green pepper or 1/2 large green bell pepper • large red bell pepper • tomato paste (or 3 1/2 ounces (100 grams) crushed tomatoes) • quality red wine (about 8.8 ounces or 250 grams) • sweet muscat wine, such as Pedro Ximénez (about 4.4 ounces or 125 grams) • beef broth (about 5.3 ounces or 150 grams), or 2/3 cup water with 1 teaspoon heaping homemade vegetable or beef concentrate • dried thyme or 1 sprig fresh thyme • dried rosemary or 1 sprig fresh rosemary •

pork cheeks • red wine (500 ml) • onion • carrots • green bell pepper • red bell pepper • garlic cloves • tomato paste (30 grams) • beef broth (50 ml) • Salt, to taste • Black pepper, to taste • Olive oil (preferably extra virgin) •

pork cheeks (about 1 kg) • carrots • large onion • garlic • red wine (500 ml) • water or beef broth (50 ml) • beef bouillon cube • tomato paste (60 g) • Salt • Black pepper • Olive oil

monkfish cheeks (500 grams) • medium potatoes • medium onions • garlic • ground saffron • crushed tomatoes (4 tablespoons) • white wine (150 milliliters) • bay leaf • Salt and pepper • Extra virgin olive oil • fish stock (30 milliliters) • carrots

pork cheeks (regular or Iberian) • onion • garlic • red bell pepper • Italian-style green pepper • carrots • bay leaves • cinnamon stick • red wine (about 500 ml, use a good quality wine) • beef broth (about 500 ml) • Flour for dredging the meat • Salt and pepper •

pork cheeks (750 g) • Albufera rice (about 500 g) • broth (about 2.5 liters; make it using the pork cheek bones and some herbs) • Salt • Saffron • Sweet paprika • Red bell pepper • tomatoes • Olive oil • garlic clove

Leftover beef cheeks and sauce from braised beef cheeks • unsalted butter • all-purpose flour • Salt, to taste • Nutmeg • plant-based milk or lactose-free milk • eggs • (about 200 grams) breadcrumbs

beef cheeks • onion • leek (white part) • carrots • garlic • pat of butter • beef broth (about 1/2 liter) • black pepper • red wine • bay leaf • unsweetened cocoa powder • salt

pork cheeks • onion • carrots • leek • garlic • ripe tomato, chopped • Thyme • Rosemary • clove • Cumin • Cinnamon • Black pepper •

(about 1 1/3 lbs) beef cheeks • carrots 🥕 • medium onion • garlic • flour • 2015 Cariñena Reserva red wine (300 ml) • Olive oil • Salt • Pepper • Thyme • Oregano

chickpeas (soaked for 12 hours) • chicken drumsticks • beef cheek • pork shoulder • carrots • potato • parsnip • celery stalk • turnip • leek • pumpkin • Iberian pork belly •