Onion shells

scallops (without shells) • onion • garlic • little chopped parsley • wine or any cooking liquor you have on hand • breadcrumbs (optional, if you want a thicker sauce) • saffron powder (optional) • hot fish stock (about 240 ml) or 1 cup hot water with 1/2 fish bouillon cube

fideuá noodles (about 460 grams) • green bell pepper and 1 red bell pepper • onion • garlic • paella and fideuá broth (store-bought, about 4 cups/1 liter) • clams • frozen mussels (about 10 oz/300 grams) • Calamari rings • Saffron • Food coloring (optional) • Sweet or hot paprika • tomatoes •

Dough • boiling water (about 480 ml) • flour (about 250 grams) • oil or butter • Salt • Parsley • lemon peel • Egg and breadcrumbs for coating • Filling • flour • butter • small onion, finely chopped and sautéed •

Textured soy protein (fill a bowl halfway) • onion • carrot • leek • small green bell pepper • garlic cloves • Hot sauce (such as chili sauce, Tabasco, etc.) • Guacamole • Salt • Black pepper • Chives (optional) • Cilantro (optional) •

onions • small can crushed tomatoes • fideo pasta, No. 2 • squid and 1 cuttlefish (amount optional) • peeled shrimp • whole shrimp, shell-on • clams • Mussels (optional) • generous drizzle of olive oil • shrimp heads • peeled garlic clove • White wine

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 •

cod backbone and head • salmon backbones and 1 head • leek • green onion • parsley • Garlic, black pepper, and paprika to taste • and shells from 20 shrimp • water (about 3.7 liters) • shrimp • potatoes • hake fillets • parsley •

thin noodles (fideos No. 1 or No. 2) • Salt • Black pepper • Olive oil • raw peeled shrimp • large raw shell-on shrimp • cooked mussels, without shells • squid • onion • garlic cloves • homemade-style tomato sauce • smoked paprika (Pimentón de La Vera) •

rice (about 200 grams) • seafood stock (about 800 ml) • large garlic cloves • large red bell pepper • small onion • saffron • Salt, to taste • Olive oil (extra virgin) • level teaspoons paprika • whole shrimp (with shells) • peeled shrimp • large cuttlefish •

As needed, meat for filling • large onions • red bell pepper • red wine (about 120 ml) • vegetable bouillon cube • Salt, crushed red pepper • Hard-boiled eggs • Olives • corn kernels • Red cabbage • Lettuce • Tomato •

cooked shrimp • phyllo dough • Oil for frying • onion • hard cider or dry white wine (50 ml) • Shrimp shells and • heavy cream (125 ml) • cayenne pepper • To taste: oil, salt, white pepper, and nutmeg • leek • Peeled shrimp • all-purpose flour •

Tartlet shells • Olive oil • Onion • Zucchini • Piquillo peppers • Cooked shrimp • Quail eggs • Chives • Flaky salt

large chicken breasts • For the marinade: • plain yogurts • chopped onion • garlic, chopped • cinnamon • ground cumin • freshly ground peppercorns • ground ginger • cloves • nutmeg • small cayenne pepper, ground •