Noras

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) •

(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

whole cuttlefish, cleaned • green garlic (or substitute with scallions) • artichokes • large shrimp (peeled and deveined) • garlic • small onion • rice (about 200 grams) • fish stock (about 600 ml) • tomatoes • sweet paprika • Ground ñora pepper (or substitute with sweet paprika) • tomato paste •

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 •

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) •

hake fillets or any white fish you prefer • garlic • dried red chili pepper • small onion • large bunch fresh parsley, finely chopped • ñora pepper paste (or substitute with mild red pepper paste) • all-purpose flour (about 16 grams) • dry white wine (about 240 ml) • clams (about 1 pound or 500 grams) • shrimp or prawns (about 300 grams, frozen is fine) • Salt and pepper • Extra virgin olive oil •

red bell pepper • white wine (60 ml) • tomato (preferably Raf), grated if possible • garlic clove • Salt • Italian green pepper • sweet onion • refined olive oil (50 ml) • whole almonds (with skin) • hazelnuts • Saffron threads (about 90 mg) • bread, or 4 if small •

–2 1/4 lbs monkfish tail (800–1000 grams) • shrimp (400 grams) • Clams • medium onion • diced red bell pepper (about 50 grams) • Roma or medium tomatoes • –4 garlic cloves • –2 dried ñora peppers • medium potatoes • Brandy or cognac for flambéing • Olive oil, salt, black pepper, paprika • sprigs of fresh mint (optional)

white or brown rice (about 200 grams) • cooked large shrimp (about 600 grams) • fresh whole cuttlefish, uncleaned • grouper • red bell pepper • white onion • garlic • dried ñora peppers (optional) • seafood stock (200 ml) • water (1 liter) • Saffron threads • fresh parsley •

fresh pig's feet (about 1.3 kg) • onions • garlic • whole black peppercorns • bay leaf • tomato sauce (about 45 ml) • dry white wine (125 ml) • sweet paprika (you can use 1/2 sweet and 1/2 hot paprika) • ñora pepper paste (or substitute with mild red pepper paste) • finely chopped ham (about 90 grams) • Olive oil and salt

chicken leg and thigh • mussels • raw small shrimp (150 grams) • raw small langoustines (250 grams) • small clams (170 grams) • small white onions • small red onion • garlic cloves • ripe tomatoes • red bell pepper • dried ñora pepper (or substitute with dried sweet red pepper) • Saffron threads •

large ladles of rice (about 1 1/2 cups or 300 grams) • large ladles of fish stock (about 5 cups or 1.2 liters) • garlic clove • spring onion • ñora pepper paste • sweet paprika • crushed tomatoes (100 ml) • cooked octopus legs • jumbo shrimp • Saffron • Salt • rings of squid

baked potatoes, cut into wedges (about 600 grams) • onion • garlic • red bell pepper • cayenne peppers, I used just 1 • tomato purée or 2 ripe tomatoes, chopped (about 200 grams) • dried ñora pepper • sweet paprika • fresh cilantro or 1 tablespoon dried • ground cumin • ground beef, I used beef (about 400 grams) • shredded cheese, I used Emmental (about 100 grams) •

Iberian pork secreto (about 250 grams) • J. Sendra rice or other short-grain paella rice (about 5.3 oz / 150 grams) • cooked butter beans (garrofón) (about 3.5 oz / 100 grams) • cooked green beans (about 3.5 oz / 100 grams) • white mushrooms, chopped small • Italian green pepper, diced • strips of roasted red bell pepper, chopped • ñora pepper paste or mild dried red pepper paste • garlic clove • Fresh parsley • vegetable broth (about 500 ml) • tomato sauce •

lamb breast (about 500 grams) • potatoes • Italian green pepper • onion • grated tomato • whole garlic cloves, unpeeled • ñora pepper paste (or substitute with 1 tablespoon mild red pepper paste) • Salt and ground black pepper, to taste • beef bouillon cube • Food coloring, to taste (optional)

potatoes • strips of roasted red pepper • garlic • mussels (about 500 grams) • strips of squid or cuttlefish • bay leaf • ñora pepper paste or mild red pepper paste • onion • Salt and ground black pepper • seafood or fish stock (1 liter) • Olive oil • Food coloring, to taste •

chickpeas • raw shrimp • small cuttlefish • seafood broth • sweet onion • Italian green pepper • grated tomato • ñora pepper paste (or substitute with mild red pepper paste) • Salt and ground black pepper, to taste • ground cumin • large potato • Olive oil

cooked chickpeas • large carrot • sweet onion • green bell pepper • ñora pepper paste (or substitute with mild paprika paste) • Beef bouillon concentrate • garlic cloves • large piece of cooked ham (about 7 oz/200 grams) • medium potatoes • bay leaf

rice (about 270 grams) • fish stock (about 1.25 liters) • large shrimp • Norway lobsters (or substitute with extra shrimp if unavailable) • large cuttlefish (or substitute with squid), diced • mussels • large clams • onion • garlic clove • dried ñora pepper (or substitute with 1 tablespoon sweet paprika if unavailable) • Salt • Olive oil

dried ñora peppers • green bell pepper • onion • potatoes • Parsley • Ground cumin • bay leaf • ripe tomato • Salt • Olive oil • For the dough: • water •

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)

small monkfish tails • small potatoes • onion • dry white cooking wine (100 ml) • garlic and parsley in extra virgin olive oil • shelled walnuts • ñora pepper paste • Extra virgin olive oil • Salt • Freshly ground mixed peppercorns

rice (about 300 grams) • water (about 700 ml) • green bell peppers • red bell pepper • mushrooms (about 200 grams) • onion • garlic • spears asparagus • Small shrimp for paella • rings of squid or cuttlefish • green beans (about 100 grams) • lima beans (about 100 grams) •

parboiled rice (about 80 grams) • Salt • Yellow food coloring • large shrimp (about 300 grams) • Norway lobster or langoustine (about 300 grams) • live mussels • clams (about 250 grams) • squid (about 700 grams) • mussels • onion • garlic clove • tomatoes •

brown rice (about 200 ml) • Heura original bites (about 180 grams) • wild mushrooms (rovellones) (about 175 grams) • cleaned and chopped artichokes • chopped flat green beans (about 100 grams) • chopped shallots • chopped red bell pepper • chopped green bell pepper • small piece chopped celery • frozen lima beans (garrofón) (about 75 grams) • frozen green peas (about 50 grams) • homemade crushed tomato •

large glass (about 1 1/2 cups) bomba rice (about 300 grams) • boneless, skinless chicken thighs (about 700 grams) • chopped green bell pepper (about 200 grams) • chopped red bell pepper (about 200 grams) • chopped onion (about 200 grams) • garlic cloves • Roma tomatoes • squid (use half for 6 servings, freeze the rest) • paella seasoning • turmeric • bay leaves • Salt, to taste •

large can cooked chickpeas • fresh spinach • garlic • stale bread • onion • ñora pepper paste or mild red pepper paste • crushed tomatoes • Cumin, to taste • sherry vinegar • ground almonds or 4 crushed almonds

rabbit or hare • garlic • bay leaves • dried ñora pepper (or substitute 1 dried mild red chili) • green bell pepper • onion • red bell pepper • tomatoes • chicken bouillon cube • Water • Salt • Black pepper •

rabbit (about 2.5–2.6 lbs or 1100–1200 grams), cut into pieces (you can substitute some chicken) • all-purpose flour (about 350 grams) or 1 bag of flatbread crackers (look for 'tortas cenceñas' if available) • potatoes (about 3/4 kg), cut into chunks for stewing • grated tomato • garlic, finely chopped • ground dried ñora peppers and 1/2 teaspoon paprika • olive oil (100 ml) • Salt and a few sprigs of fresh mint (or use dried mint) • dried chili peppers, crushed (optional, for heat) • Saffron or food coloring