Herbe

(about 400 grams) bomba or short-grain rice • (about 950 ml) broth from stew. You can use a good-quality store-bought broth • meaty pork ribs • onion blood sausage (morcilla de cebolla) • fresh pork sausages (Ontinyent-style or similar mild fresh sausages) • Asturian-style chorizo sausage • thick slices lean pork belly • large potato • ripe tomato • whole head of garlic • cooked chickpeas • Turmeric •

Asturian chorizo sausages • white wine (100 ml) • crushed tomatoes • chipotle sauce • herbes de Provence • Extra virgin olive oil

pig’s feet, cut into quarters • onion • tomatoes • red bell pepper • green bell pepper • garlic cloves • olive oil (about 45 ml) • bay leaves • Herbes de Provence (such as thyme, basil, oregano, savory, etc.) • Salt • White wine • For the picada: 6 almonds, 6 hazelnuts, 1 garlic clove, and 1 small slice of fried bread

large eggplants • large red bell peppers • (14 oz/400 g) turkey ham log • aged cheese wedge • tomatoes • shredded cheese • eggs (one for each pepper half) • salt • black pepper • Herbes de Provence • extra virgin olive oil • parchment paper

oxtail (about 1.5 kg) • potatoes • green bell pepper • red bell pepper • carrots • green onions • onions • wine (about 240 ml) • Water • Salt and oil • Ground black pepper • Flour •

sardines • garlic • sweet onion • white wine • (about 14 oz/400 grams) canned tomatoes • herbes de Provence • fresh basil

small cauliflower • artichoke • aioli • Extra virgin olive oil, to taste • Herbed sea salt (with Herbes de Provence)

whole chicken wings (about 1 kg) • all-purpose flour (about 65 grams) • eggs • cayenne pepper • black pepper • salt • herbes de Provence • fresh parsley, chopped • plain breadcrumbs (about 15 grams) • grated Parmesan cheese (about 50 grams, do not use pre-shredded) • unsweetened cornflakes (about 100 grams) • little oil

fideuà noodles or medium pasta noodles • squid (Argentinian shortfin squid) • peeled wild shrimp, frozen • frozen mussels • (about 355 ml) fish broth (made with Dashi packet or fish bouillon cube) • finely chopped onion • Portobello mushrooms • grated Roma tomato • garlic clove • extra virgin olive oil • Herbed sea salt (with Herbes de Provence), to taste

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 •

frozen chopped onion • Asturian-style chorizo sausage • fideuà noodles • chicken broth (about 475 ml) • frozen rich meat sauce • sweet paprika • Sea salt with Herbes de Provence • small cup extra virgin olive oil, or a bit more • garlic, minced

boneless, skinless turkey breast, cleaned and placed in a mesh net • Brine (about 6 1/3 cups water (1.5 liters), 3/4 cup salt (150 grams), 2 tablespoons sugar) • sweet smoked paprika • turmeric • herbes de Provence • extra virgin olive oil • Freshly ground black pepper

chicken leg quarters • herbes de Provence • chopped parsley • Ground black pepper • Salt • olive oil • beer (250 ml) • medium potatoes

beef (about 500 grams) • medium potatoes • scallion • bell pepper • tomato • Herbes de Provence, to taste • Salt, to taste • Hot paprika, to taste • hot water (about 240 ml) • Olive oil

cooked chickpeas • frozen squid • onion • garlic • water (about 475 ml) • port wine • Herbes de Provence • Sweet paprika • Basil • Olive oil • Salt

pork ribs (about 1.35 kg) • soy sauce (100 ml) • water (about 200 ml) • honey (about 100 grams) • Herbes de Provence, to taste • garlic

chicken leg quarters • medium potatoes • onion • carrot • bouillon cube • water (125 ml) • lemon • Salt, black pepper, herbes de Provence, oregano, parsley • Olive oil

watermelon • very ripe Roma tomatoes • small garlic clove • cucumber • onion • extra virgin olive oil (about 60 ml) • drops of lemon juice • Sea salt with Herbes de Provence • Fresh mint (or spearmint) for garnish

rabbit shoulders • dry white wine (200 ml) • water (200 ml) • herbes de Provence • garlic • medium sweet onion (such as Vidalia or similar) • green bell pepper (100 grams)

boiled potato • boiled carrot • Boiled red cabbage • boiled onion • Chicken thigh and remaining drumstick meat • extra virgin olive oil (AOVE) • spice mix • garlic cloves • small glass (about 1/2 cup or 120 ml) chicken broth • homemade crushed tomatoes • Sea salt with Herbes de Provence

onions • vine tomatoes • eggplant • red bell pepper • green bell peppers • Olive oil • Salt • Spices: oregano, black pepper, and herbes de Provence

rabbit, cut into pieces • artichokes • garlic • onion • red bell pepper • green bell pepper • leek • tomato sauce (about 14 oz/400 grams) • dry white wine (about 120 ml) • water (about 1.5 liters) • Herbes de Provence (to taste) • tortas cenceñas (flatbread crackers for Andrajos)

beef round (about 1 kg) • large onions • large carrots • garlic • large tomato • bay leaves • dry red wine (about 120 ml) • extra virgin olive oil • sugar • salt • black pepper • ground cinnamon •

dried white beans (about 250 grams) • fine noodles (about 200 grams) • Salt and ground black pepper • ham bones • split pig's foot • chicken drumsticks and thighs • chicken carcass • chicken wings • potatoes • parsnip • carrots • celery •

split lentils (about 200 grams) • boneless, skinless chicken thigh fillets • Frozen cut green beans • ripe tomato • Extra virgin olive oil • saffron powder • Coarse salt and herbes de Provence (optional)

long-grain brown rice (instead of Bomba or Calasparra rice) (about 200 grams) • diced turkey for stew (instead of chicken and rabbit) (about 500 grams) • thin asparagus (instead of green beans and lima beans) • ripe tomato • garlic clove (optional) • saffron powder (essential, though threads are usually used) • Extra virgin olive oil • water (1 liter) • Spices: coarse salt, freshly ground black pepper (optional), and herbes de Provence (often a few sprigs of rosemary or thyme are added on top while resting)

Esgarrat: roasted red bell pepper and eggplant, torn by hand • multigrain bread • Anchovies • Baby greens • Extra virgin olive oil • Sea salt with Herbes de Provence

large red bell pepper • eggplant • Extra virgin olive oil • Sea salt with Herbes de Provence • Cured tuna (mojama) • Anchovies in extra virgin olive oil • ciabatta or any other bread

small eggplants • large roasting bell peppers • mojama (cured tuna) • Extra virgin olive oil, to taste • Sea salt with Herbes de Provence (for the vegetables) • Optional: black olives or pitted black olives

lettuce leaves • Manchego cheese, aged or semi-aged (to taste) • tuna • cherry tomatoes or 1 large regular tomato • Olive oil • Herbes de Provence (optional) • Salt