Crushed garlic

(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

Potato chips, eggs • Frozen shrimp • garlic • crushed red pepper flakes • generous drizzle of olive oil

pork in one piece (loin, leg, or flank) • coarse salt • black pepper • ground cumin • garlic (crushed) • oregano • fresh lime juice (about 240 ml)

spaghetti (about 230 grams) • Tomatoes to your liking (cherry, Roma...) or canned/crushed tomatoes • fresh basil • garlic • whole cayenne peppers • Cayenne pepper powder (optional) • Extra virgin olive oil • Salt

fresh cod fillet • crushed tomatoes (about 1/3 cup or 80 ml) • ñora pepper paste • Oregano to taste • medium onion • large garlic clove • Salt and pepper • extra virgin olive oil (60 ml)

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) •

rice (about 60 grams) • chorizo sausage • boneless, skinless chicken thighs and breasts (about 500 grams) • garlic • green bell pepper • crushed tomatoes • chicken broth (1 liter) • paella seasoning with saffron (or substitute with 1/2 teaspoon saffron and 1 teaspoon paprika)

pig's feet, halved • onion • garlic • green bell pepper • carrot • hot chili pepper • dry white wine or beer (200 ml) • water, approx. (300 ml) • canned crushed tomatoes (about 14 oz or 400 g) • spicy chorizo sausages • Olive oil • Salt and black pepper •

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

macaroni • salt • beef bouillon concentrate • spicy olive oil (homemade, see my profile) • mixed ground beef and pork (200 g) • chorizo sausages • dried red chili peppers • garlic powder • dried ñora pepper, chopped • onion powder • crushed tomatoes • oregano •

very thinly sliced grass-fed beef strips, about 3/4 inch (2 cm) wide (such as top round, sirloin tip, rump, chuck, or shoulder) • soy sauce (use tamari if you avoid wheat, and choose a traditionally fermented one if possible) • sugar (preferably raw cane sugar, panela, coconut sugar, or honey) • medium scallions, finely chop the white part and slice the green tops thinly, reserving some of the green for garnish • garlic cloves, finely minced • dry sherry • sesame oil for marinating (or substitute with light olive oil if needed) • Oil for stir-frying (use a high-quality light olive oil for high heat; avoid polyunsaturated oils like sunflower or refined oils for frying) • Salt to taste (I used 1 teaspoon unrefined sea salt) • crushed red pepper flakes (this amount makes it noticeably spicy but not overwhelming; adjust to taste or omit if you prefer mild) • Sesame seeds (optional)

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) •

Schar gluten-free bread flour mix (470 grams) • olive oil (74 ml) • oil from the sauté and tuna can (26 ml) • warm water (175 ml) • white wine (30 ml) • egg • baking powder for bread • salt • egg for brushing • onion • red bell pepper • crushed tomatoes (400 grams) •

red bell peppers • ground chicken or turkey (about 360 grams) • brown rice (about 160 grams) • onion • garlic • crushed tomatoes (about 125 ml) • dried red chili peppers • Black pepper • Oregano • grated cheese • Olive oil • Salt

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

olive oil • garlic • onion • chorizo, diced (150 grams) • dried parsley • dried oregano • macaroni (250 grams) • crushed tomatoes (250 grams) • white wine (about 60 ml)

tortas cenceñas (about 180 grams) • hot water (about 1.1 liters) • cooked squid steaks, sliced (about 200 grams) • Japanese curry roux • onion • crushed tomatoes • garlic clove • Extra virgin olive oil • Salt

ground beef (250 grams) • onion • garlic • bomba rice (200 grams) • red bell peppers • crushed tomatoes (150 grams) • beef broth (200 ml) • white wine • bay leaf • sweet paprika (preferably smoked) • threads of saffron • Salt, to taste •

medium red bell peppers with thick walls • bacon (250 grams) • canned crushed tomatoes (200 grams) • Flaky sea salt • garlic cloves • mushrooms (250 grams) • short-grain rice (400 grams) • Olive oil • chicken broth (200 ml)

gnocchi (500 grams) • salted cod meatball mixture (200 grams) • crushed tomatoes (200 grams) • sweet onion • garlic clove • smoked paprika • Extra virgin olive oil • Salt • Chopped parsley

drops lemon juice • large egg • salt • garlic clove • dried dill • sunflower oil (or light olive oil) (about 100 ml) • fideuá noodles, no. 3 or 4 (about 300 grams) • fish stock (about 1 liter) • salt, to taste • cleaned squid, cut into cubes (about 300 grams) • saffron (or food coloring), to taste • sweet paprika •

large red bell peppers (preferably thick-fleshed) • Bomba rice (about 600 grams; roughly 1/3 cup or 80 grams per pepper) • sliced mushrooms, cleaned (about 300 grams) • Extra virgin olive oil • Salt • individual packs of bacon, chopped (about 9 ounces total) • garlic cloves (or 1 whole head of garlic) • crushed tomatoes (about 200 grams) • chicken broth (400 ml)

About 2 tablespoons cooked chickpeas (about 30 grams) • coconut or almond flour • Vegetables: red bell pepper, broccoli, celery, eggplant, onion (optional: meat or tuna) • chicken or vegetable broth • About 2 tablespoons textured soy protein (about 30 grams) • egg • almond cream • Salt to taste • Black pepper to taste • Sweet paprika to taste • Nutmeg to taste • Garlic and parsley to taste •

eggplant • zucchini • onion • green bell peppers • red bell pepper • garlic • (about 35 oz/1 kg) crushed tomatoes • Salt • Olive oil • sugar • small fresh cod fillets

onion • red bell pepper • garlic clove • Cod fillets (2 packages of frozen, boneless fillets) • White wine • Olive oil • crushed tomatoes • Oregano • Thyme • Bay • Turmeric (optional) • Sweet paprika (optional) •

ground beef (about 400 grams) • garlic • onion • small bell peppers • red wine • About 3/4 cup canned crushed tomatoes (about 200 grams) • Oregano and basil, to taste • Shredded cheese

oxtail (about 1.5 kg) • large red onion • garlic cloves • leek • carrots • red bell pepper • Rioja red wine (750 ml) • Pedro Ximénez sherry (250 ml) • beef broth (500 ml) • crushed tomatoes • Flour • Extra virgin olive oil •

oxtail (1 kg) • onions • green bell pepper • leek • carrots • garlic cloves • bay leaves • whole cloves • dry red wine (about 350 ml) • beef broth (about 500 ml) • crushed tomatoes (about 400 grams) • Extra virgin olive oil •

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)

red lentils (about 100 grams) • vegetable broth (about 240 ml) • crushed tomato sauce (about 60 ml) • coconut milk (about 120 ml) • curry powder • turmeric • ground cumin • small onion, finely chopped • garlic, minced • olive oil • Salt and pepper to taste • unsweetened plain soy yogurt •