Clam

hake fillets or any white fish you prefer • garlic • dried red chili pepper • small onion • large bunch fresh parsley, finely chopped • ñora pepper paste (or substitute with mild red pepper paste) • all-purpose flour (about 16 grams) • dry white wine (about 240 ml) • clams (about 1 pound or 500 grams) • shrimp or prawns (about 300 grams, frozen is fine) • Salt and pepper • Extra virgin olive oil •

monkfish tails • large shrimp • clams • chopped garlic and parsley • white wine (about 240 ml) • water (about 480 ml) • Flour • Salt and pepper • Olive oil

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) •

–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)

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 •

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!)

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

frozen seafood paella mix (shrimp, clams, mussels, cuttlefish, etc.) • long-grain rice (about 350 grams) • bell peppers (one red and one green) • tomatoes • onion • garlic • fish or seafood stock (about 800 ml) • fresh orange juice (about 50 ml) • white wine (about 150 ml) • saffron or food coloring • Parsley • Salt and pepper

bomba or brown rice (about 300 grams) • tray seafood paella mix (shrimp, mussels, prawns, clams, and squid), fresh or frozen • chopped onion, fresh or frozen • chopped garlic, fresh or frozen • chopped green and red bell pepper, fresh or frozen • grated or chopped tomato, fresh or frozen • ground saffron • Salt, olive oil, and fresh or frozen parsley (optional) • fish or seafood stock (about 4 cups/1 liter), or 4 cups (1 liter) water and 2 fish bouillon cubes

white beans (about 230 grams) • frozen clams • onion • garlic • white wine (about 80 ml) • Sweet smoked paprika (Pimentón de La Vera) • Extra virgin olive oil • Salt

monkfish tails • Clams (as desired) • garlic cloves • onion • dry white wine (about 240 ml) • flour (about 8 grams) • Green peas (as desired) • egg • asparagus tips • Chopped parsley, salt • Monkfish bones, 1 onion, 1 carrot, 2 garlic cloves, 1 vine tomato, 1/4 cup white wine (about 60 ml), saffron, and water

cooked small shrimp • onion • cilantro • yellow food coloring • baking powder • flour • egg • salt • clams • garlic • cilantro • dry sherry or manzanilla wine •

small monkfish tails (individual portions) • clams • ripe tomato • garlic cloves • small amount of red bell pepper • cooking wine (100 ml) • toasted hazelnuts • crisp bread or melba toast • dried parsley • Salt and pepper to taste • dill

No. 2 short pasta noodles (fideos) • cut-up cuttlefish • About 2 1/2 cups (1 brick, 1 liter) seafood broth for fideuá (or homemade seafood stock) • shrimp • clams • Olive oil • Salt

butter beans or large lima beans (500 grams) • monkfish tail, cleaned, boneless, and cut into pieces (500 grams) • small clams (such as littlenecks) (300 grams) • large onion • leek • garlic cloves • bay leaves • canned crushed tomatoes (400 grams) • fish bouillon cube • sweet paprika • Salt and pepper, to taste • Chopped parsley (for garnish) - optional

monkfish tails • clams (about 400 grams) • potatoes (about 600 grams) • frozen peas (about 150 grams) • large onion • garlic cloves • dry white wine (120 ml) • fish stock (about 800 ml) • Olive oil • Salt and black pepper • Chopped parsley

thick fideuà noodles (about 350 grams) • peeled shrimp (about 200 grams) • cuttlefish (about 200 grams) • clams (about 200 grams) • fish stock (1 liter) • garlic cloves • onion, chopped • tomato sauce • sweet paprika • strands of saffron • Olive oil • 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

spaghetti nero di seppia (about 400 grams) • garlic, minced • clams (about 250 grams) • raw Argentine red shrimp tails (about 250 grams) • cuttlefish, chopped (about 100 grams) • lemon • little chopped parsley

fideuá noodles (about 460 grams) • green bell pepper and 1 red bell pepper • onion • garlic • paella and fideuá broth (store-bought, about 4 cups/1 liter) • clams • frozen mussels (about 10 oz/300 grams) • Calamari rings • Saffron • Food coloring (optional) • Sweet or hot paprika • tomatoes •

white beans • clams • Roma tomatoes • onion • garlic • red bell pepper • small leek • Fresh cilantro • small glass dry white wine, such as fino or manzanilla sherry • Spices: coarse salt, sweet paprika, and a packet of saffron powder

shrimp (300 grams) • clams (400 grams) • hake (800 grams) • potatoes (400 grams) • bread for frying (optional) • for the mayonnaise: • eggs • sunflower oil (100 ml) • olive oil (100 ml) • salt

small onion • green bell pepper • red bell pepper • garlic • dried ñora peppers • fresh tomato, crushed • turmeric • saffron • (about 375 ml) seafood paella broth • (about 5.3 oz / 150 g) parboiled rice • squid • dogfish (or substitute with another firm white fish) •

Chicken drumettes • Small squid • Clams • Small shrimp for paella • large prawns • little tomato • small cup per person of rice • seafood broth for each cup of rice (about 475 ml per cup of rice) • garlic, finely chopped • Extra virgin olive oil • Salt • mussels

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)

frozen monkfish tails • frozen shrimp tails (about 100 grams) • frozen cooked clams (about 250 grams) • fish stock (about 355 ml) • onion, chopped • peas (about 100 grams) • crushed tomatoes (about 100 grams) • garlic cloves • Fresh parsley • Smoked paprika (Pimentón de la Vera)

monkfish tail per person • Peeled shrimp • Clams • Onion • Red bell pepper • Garlic • Salt • Cilantro • White wine • Sweet paprika • Whole black peppercorns • Flour •

bomba rice (about 200 grams) • cuttlefish (about 10 oz or 300 grams) • large shrimp • bay scallops (or small scallops) • mussels (about 200 grams) • Manila clams (about 250 grams) • green bell pepper • of a leek • garlic cloves • grated tomato (about 100 grams) • Extra virgin olive oil • Toasted saffron threads •

bomba rice (about 200 grams) • cuttlefish (about 10 1/2 ounces or 300 grams) • large shrimp • small scallops (zamburiñas) • mussels (about 200 grams) • Manila clams (about 250 grams) • green bell pepper • of a leek • garlic cloves • grated tomato (about 100 grams) • Extra virgin olive oil • Toasted saffron threads •