Morcilla

baguette or crusty bread • Olive oil • Rice blood sausage (morcilla) • Goat cheese • Caramelized onions

fresh fava beans, shelled • canned peas, drained • onion • white wine • cooking chorizo sausages • Morcilla de Burgos (Spanish blood sausage) • garlic cloves • Fresh ginger • fresh mint • Olive oil • Salt

Asturian compango (assorted Spanish cured meats for fabada, such as chorizo, morcilla, and pork belly) • dried beans, soaked overnight (about 400 grams) • crushed tomatoes (20 ml) • tomato sauce (20 ml) • bay leaf • smoked paprika (preferably from La Vera) • dried choricero pepper • Salt to taste and enough water to cover

Burgos-style blood sausages (morcilla) • ---- For the Pear Chutney: • pears (about 500 grams), peeled and diced • packed brown sugar (about 150 grams) • apple cider vinegar (about 50 grams) • fresh ginger (about 20 grams), grated • whole clove • Curry powder, to taste • Turmeric, to taste • Anise seeds, to taste • Sea salt • Black pepper •

pinto beans (about 200 grams) • Asturian blood sausage (morcilla) • Asturian chorizo sausage • Asturian pork belly • ham bone or ham hock • saffron • salt • olive oil

bread • Spanish blood sausage (morcilla de Burgos) • goat cheese • onion • brown sugar • butter • extra virgin olive oil (EVOO) • Flour • arugula leaves

dried chickpeas (about 600 grams) • green beans (about 1/2 kilogram) • carrots • medium potatoes • beef shank or brisket (about 1/2 kilogram) • ham hock • marrow bones • fresh chorizo sausages • fresh blood sausage (morcilla) • whole chicken or hen (thigh and drumstick) • salt (to taste) • water (about 4 liters), enough to cover the ingredients •

(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 •

dried white beans (about 400 grams) • Asturian blood sausage (morcilla) • Asturian chorizo sausage • slab bacon (about 100 grams) • ham • pork ear • onion • garlic cloves • Salt • water (about 1.5 liters)

(about 2 2/3 cups) dried chickpeas or large chickpeas • small pig's foot • onion • garlic • green bell pepper • small ripe tomato • whole black peppercorns • paprika • (about 2/3 cup or 150 ml) white or rosé wine • bay leaf • dried thyme • good-quality chorizo sausage •

white beans or fabes (about 250 grams) • ham bone • smoked chorizo sausage • smoked blood sausage (morcilla) • pork shoulder • fresh pork belly • large potatoes • cabbage or turnip greens • Salt, to taste • Sweet paprika, optional

dried chickpeas (about 200 grams) • beef shank • ham • pork belly • blood sausage (rice morcilla) • homemade-style chorizo sausages • chicken • carrots • potatoes • small head curly savoy cabbage • Ground cumin • Salt •

dried chickpeas (400 grams) • garlic • carrot • tomato • onion • potato • green bell pepper • Smoked paprika (Pimentón de la Vera) • Chicken and/or pork • aged ham bone (preferably Iberian) • aged pork ribs (preferably Iberian) • Iberian blood sausage (morcilla) •

chickpeas (500 g) • Spanish chorizo sausages • blood sausages (morcilla) • beef shank (about 350 g) • fresh beef bone • ham bone • chicken leg • fresh pork belly • carrots • green cabbage or white cabbage • garlic cloves • Water, salt •

special flour for migas (about 700 grams) • water (1 liter) • pork belly • white sausages • blood sausages (morcilla) • Italian green peppers or a small bag of Padrón peppers • green garlic • fresh fava beans • garlic cloves • Salt • dried ñora peppers (optional) • olive oil (divided)

dried chickpeas (about 450 grams) • pork backbone bones • carrots • beef marrow bone • potatoes • beef shank (about 400 grams) • chicken • Spanish-style chorizo sausages • blood sausage (morcilla) • fresh ham bone • slab bacon (about 200 grams) • green cabbage •

large dried chickpeas (about 400 grams) • potatoes • blood sausage (morcilla) • Spanish-style chorizo sausage • chicken leg • cured ham (jamón serrano) • stewing beef • pork belly or bacon • garlic cloves • water (3 liters) • Olive oil • Small soup noodles (fideos, size no. 1 or no. 2) •

pork belly • chorizo sausages • blood sausages (morcilla) • garlic • sweet paprika • salt • chickpea flour (or almorta flour)

chickpeas (500 grams) • carrots • large potato • onion • green bell pepper • peeled tomato • garlic clove • pork backbone bone • ham bone • chicken thigh • beef shank (500 grams) • slab bacon •

red beans (do not soak unless the skins are very tough) • pork ribs • chorizo sausages, depending on size • pork belly, also depending on size • blood sausages (morcilla) • onion • garlic • dried choricero peppers • leek • crushed tomato (optional) • carrots (optional) • Salt •

day-old bread (baguette or round loaf) • garlic • paprika • Spanish chorizo sausage • pork belly (or thick-cut bacon) • blood sausage (morcilla) • salt

dried large white beans (about 500 grams, such as cannellini or butter beans) • smoked pork shoulder • cured Spanish blood sausages (morcilla) • Spanish chorizo sausages • salt pork • bacon • Olive oil • Sweet paprika

dried chickpeas (250 g) • thin soup noodles (fideo cabellín) • beef bone • beef shank • Spanish chorizo sausage • blood sausage (morcilla) • large potatoes • ham end • ham bone • fresh pork belly • stewing hen • chicken carcass •

dried Pedrosillano chickpeas (about 400 grams) • beef shank (about 400 grams) • slab pork belly (about 150 grams) • salt-cured pork belly (about 150 grams) • beef marrow bone • beef knee bone • salt-cured pork backbone bone • ham end • fresh or semi-cured chorizo sausages • blood sausage (morcilla) • large potato (about 10 oz or 300 grams) • carrots (about 7 oz or 200 grams) •

chorizo sausages • pork belly • blood sausages (morcilla) • potatoes • garlic cloves • paprika • Salt, to taste • dried chili pepper • chickpea flour (about 80 grams) • Water

dried Pedrosillano chickpeas • soup vegetables (carrots, celery, turnip, etc.) • (about 1/4 kg) stewing hen or chicken • beef shank (morcillo) • ham bone or small piece of cured ham • Spanish chorizo sausages • blood sausage (morcilla) • pork belly or salt pork • water (about 1.5 liters) • salt • Drizzle of olive oil • garlic cloves •

hen (about 1 kg) • beef shank (about 500 grams) • beef bones (knee) • small ham bone • pork backbone bone • pork belly (about 300 grams) • pork snout and ear (about 300 grams) • pork foot • blood sausage (morcilla or butifarra negra) • cooked white sausage (butifarra blanca) • carrots • turnip •

large white beans (about 500 grams) • Asturian chorizo sausages • Asturian blood sausages (morcilla) • diced cured ham (about 200 grams) • diced bacon (about 200 grams) • Saffron threads • Extra virgin olive oil • Water • salt

dried chickpeas (about 400 grams) • chorizo sausages • fresh blood sausages (morcilla) • cured ham (such as serrano ham) • carrots • potatoes • Salt • Water to cover the ingredients

pork, cut into cubes (300 g) • potatoes • dried chickpeas (500 g) • medium onion • garlic • large tomato • Iberian chorizo sausage • Iberian morcilla (blood sausage) • bay leaf • fresh mint leaves • olive oil • sweet paprika •