Dip

bread flour (250 grams) • lard (20 grams) • water (85 grams) • dry yeast (2 grams) • large egg • sugar (80 grams) • softened lard (100 grams) • chocolate hazelnut spread • powdered sugar

rustic bread or your preferred bread • wedges of spreadable cheese • avocado • small can tuna in oil, drained • Salt and pepper to taste • drizzle of extra virgin olive oil • Olives, as needed for garnish

flour tortilla • cream cheese spread • avocado • tomato • onion and garlic seasoning • lemon juice • ground beef (about 20 grams) • grated carrot (about 5 grams) • Burrito seasoning

flour tortillas for fajitas • chicken breast • onion • avocado • tomato • Shredded Swiss or Emmental cheese, to taste • Sliced mild or semi-cured cheese • Corn, to taste • Arugula, to taste

flour tortillas • Italian green pepper (or green bell pepper) • onion • Mushrooms, to taste • chicken breast • Shredded mozzarella cheese, to taste • Extra virgin olive oil • Freshly ground black pepper, to taste • Salt, to taste • avocados • tomato • onion or fresh scallion •

rustic baguette • premium tuna in extra virgin olive oil • gold-label Cantabrian anchovies • pitted olives • Guacamole • Mayonnaise

potatoes • eggs • Shredded salted cod (desalted) • Garlic • Fresh parsley • All-purpose flour • Breadcrumbs • Oil for frying

cod fillets • Green and red bell pepper • Onion • Olive oil • Garlic • Honey • Salt • egg

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

canned anchovy-style sardines • toasted bread • avocado • tomato • onion • lemon • Salt • onion • red bell pepper • green bell pepper • eggplant • Minced garlic •

medium noodles (about 180 grams) • garlic • dried chili pepper • paprika • shrimp (about 300 grams) • Salt and oil • For the piquillo pepper aioli: • egg • garlic • sunflower oil (200 ml) • lemon • piquillo peppers

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 •

cucumbers • extra virgin olive oil (about 60 ml) • vinegar (about 60 ml) • cold mineral water (about 120 ml) • plain yogurt, preferably Greek • small roll of stale bread • fresh basil leaves • fresh mint leaves • fresh dill if making tzatziki • blanched almonds • salt

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 Hass avocados (about 9 oz/250 grams each) • medium tomato (less than 3.5 oz/100 grams), not too ripe • medium scallion (less than 3.5 oz/100 grams) • from 1 sprig of cilantro (10-15 leaves), finely chopped • Juice of 1 lime • extra virgin olive oil (about 3.4 fl oz/100 ml) • Salt and chili to taste (traditionally jalapeño) • garlic cloves

cooked beans (about 340 grams) • rice (about 185 grams) • beef bouillon cube • chicken breast • red bell pepper • onion • ripe tomato • avocado • lemon • Salt and pepper to taste • dried cayenne pepper • flour tortillas •

rice (about 320 grams) • squid (about 500 grams) • onion • red bell pepper • green bell pepper • squid ink • fish stock (1 liter) • Sweet paprika • Salt • Extra virgin olive oil • extra virgin olive oil (200 ml; you can use sunflower oil or a mix) • egg •

sunflower oil (250 ml) • egg • garlic • salt • vinegar or lemon juice

medium potatoes • tuna in olive oil • garlic cloves • Salt • Extra virgin olive oil

large bag of tortilla chips • chili con carne • Shredded cheese • thumb-sized piece of ginger • red chili pepper • Juice of half a lime • small sweet onion • avocados • ripe tomato • Salt • sprigs of cilantro, including stems

potatoes • Olive oil • Salt • Aioli

baby squid (about 500 grams) • medium onion • ripe tomatoes • garlic cloves, thinly sliced • long-grain rice • squid ink • dry white wine (100 ml) • Black pepper • fish bouillon cube • Salt • egg • garlic clove •

garlic cloves • Milk • Sunflower oil • Salt

large potatoes • Oil for frying • Oil for cooking the shrimp • About 15 large shrimp • garlic cloves • dried chili peppers • sweet paprika • Aioli (I made it homemade) • Salt, to taste • Diced ham

medium potatoes • Salt • Water for boiling • egg • small garlic clove • Salt • Vegetable oil (such as sunflower or canola) • Fresh parsley

cooked octopus tentacle • peeled shrimp • short pasta noodles (fideos) • onion • garlic • grated tomatoes • seafood broth (1 liter) • strands of saffron • Food coloring, to taste • Salt • Olive oil • Sweet paprika (optional) •

onion • Italian green pepper • garlic • ripe tomato • peeled shrimp (150 grams) • squid • paprika • white wine (about 240 ml) • fish stock (2 liters) • water (500 ml) • short-grain rice (about 400 grams, measured dry) • squid ink (found in the frozen section) •

milk (240 ml) • olive oil (480 ml) • garlic • Parsley • lemon • Salt, to taste

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

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