Cloves garlic

olive oil (for sautéing) • enough oil for frying • large egg (for breading) • panko breadcrumbs (25 grams) • plain breadcrumbs (25 grams) • lemon juice (for the aioli) • salt, to taste • sunflower oil (150 ml, for the aioli) • large egg (for the aioli) • peeled shrimp (80 grams) • black pepper, to taste • nutmeg •

pork shoulder roast (ask the butcher to tie it with butcher’s twine, if possible) • garlic • little black pepper • Plenty of thyme • Olive oil • onion • bay leaf • Dry sherry wine (oloroso type) • whole cloves • Water

oxtail (1 kg) • onions • carrots • green bell pepper • leek • garlic • potatoes • Flour • Red wine • Tomato sauce • Beef broth • Salt •

oxtail or beef tail (about 1.5 kg) • large onion • carrots • red bell pepper • leek • garlic • red wine (750 ml) • beef broth or water (1/2 liter) • bay leaves • saffron • whole cloves • Salt and pepper •

Leftovers from cocido: • chicken drumsticks • ham (from the bone) • leek • beef shank (piece of beef) • For the béchamel: • flour (40 grams) • butter or margarine (40 grams) • onion • milk (700 ml) • bay leaf, 2 whole cloves • Salt, white pepper, nutmeg •

ground meat of your choice (1 kg) • onions • garlic • White wine • bread • whole cloves • milk (100 ml) • Breadcrumbs • Cilantro • Cumin • Sweet paprika • chicken broth (1 liter) •

Bomba rice (about 240 grams) • octopus (about 200 grams) • extra virgin olive oil • minced garlic (about 3 cloves, 25 grams) • finely chopped onion (about 150 grams) • smoked paprika (Pimentón de La Vera) • canned tomato sauce, homemade style (about 7 oz or 200 grams, 2 cans) • liquid smoke (about 30 grams) • chicken broth (about 600 grams; use 3 cups/700 grams if using Bombón rice) • salt • Saffron threads and yellow food coloring

small corn tortillas, warmed, for serving • pork (about 1.5 kg) • orange peel • garlic, chopped • large onion, chopped • small onion (optional), finely chopped, for garnish • red bell pepper • cinnamon stick • bay leaves • dried oregano, chopped • Salt, to taste • ground cloves •

firm tofu, cut into 1/2-inch cubes • For the rice: • long-grain rice (about 7 oz.) • water (400 ml) • vegetable oil • clove • bay leaf • salt • For the stir-fry: • vegetable oil • small onion, finely chopped • red bell pepper, finely chopped •

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

large chicken breasts • For the marinade: • plain yogurts • chopped onion • garlic, chopped • cinnamon • ground cumin • freshly ground peppercorns • ground ginger • cloves • nutmeg • small cayenne pepper, ground •

evaporated milk or whole milk (60 ml) • sunflower oil (120 ml) • Salt, to taste • Lemon juice or light vinegar, to taste • garlic clove

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

(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

About 3 cups water (about 750 ml) • Salt • homemade tomato sauce • noodles • garlic clove • sprigs of parsley • Olive oil

pork loin cutlets (or pork loin roast) (about 600 grams) • extra virgin olive oil (80 ml) • Salt and ground black pepper • For the sauce: • garlic cloves • onion • piquillo peppers • tomato • beef bouillon cube • white or red wine (200 ml) • milk (200 ml) • bay leaves

cod fillets (about 800 grams) • red bell pepper, sliced into strips • tomato • onion, sliced into rings • garlic cloves • blanched almonds, chopped • Balsamic glaze • Salt

large pork tenderloin • black garlic cloves • fresh onion • blonde beer (180 ml) • cornstarch • grated truffle in oil • Coarse sea salt with herbs • Extra virgin olive oil • water (100 ml), measured for pots

chicken wings • large garlic cloves • frozen chopped parsley • Salt • extra virgin olive oil • Cyprus black salt in a grinder • frozen chopped parsley for garnish

package of imitation baby eels (gulas) • peeled shrimp • extra virgin olive oil • Salt • For the seasoning: • garlic clove, parsley, and salt

cooked shrimp (150 grams) • baby shrimp (150 grams) • eggs • salt • extra virgin olive oil • chopped parsley • cherry tomatoes • oregano • garlic cloves • romaine lettuce

large European soles (or substitute flounder or sole) • All-purpose flour • medium potatoes or 3 large potatoes • garlic cloves, sliced • onions • beer (about 12 oz or 355 ml) • water (120 ml) • Salt • Lemon slices (optional) • Light olive oil for frying • Dried parsley flakes (optional)

mussels (500 grams) • bay leaf • Chopped parsley • ------- For the Aioli • garlic clove • egg • Olive oil • Salt

egg • garlic clove • sunflower oil (230 ml) • lemon juice • salt

egg • garlic cloves • sunflower oil (about 250 ml) • Salt

frozen peeled shrimp (about 350 grams) • dried red chili peppers • garlic cloves • Salt to taste • chopped parsley (or to taste) • Olive oil

chicken carcass • pork shanks • pork backbone • carrot • beef bouillon cube • Water • Oil • Salt • About 10 1/2 oz secreto pork (300 grams) • green garlic • Mushrooms • tomato •

shrimp (about 500 g) • garlic cloves • Salt • dried red chili peppers • fresh parsley • olive oil (about 200 ml)

Meat: • beef tenderloins • garlic cloves 🧄 • Beef sauce • drops of liquid smoke • Flaky salt • little water to dilute the sauce • For the sweet potato chips: • sweet potato 🍠 • Sunflower oil • Salt and ground pepper to taste • Grilled vegetables: •

large potatoes • Sweet paprika, to taste • Hot paprika, to taste • Salt, to taste • garlic cloves • egg yolk • Olive oil