Peeled

chickpeas (about 250 grams) • white beans (about 250 grams) • Swiss chard • onion • potato • calamari rings (about 250 grams) • peeled shrimp, frozen (about 180 grams) • Fish stock • Olive oil (extra virgin) • Sweet paprika (such as Pimentón de la Vera) or regular sweet paprika • Salt • Hard-boiled eggs, 1 per person

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 •

Bulgarian or Greek yogurt (about 500 grams) • cucumber, peeled and thinly sliced • garlic, peeled • walnuts, lightly toasted (about 75 grams) • fresh dill • sunflower oil • Salt • Ground black pepper

large monkfish tails or 2.2 lbs rosada fillets (about 1 kg) • onion • garlic cloves • Fresh or frozen cilantro, • all-purpose flour or cornstarch • dry white wine (about 120 ml) • water (about 500 ml) and 1 vegetable bouillon cube • large shrimp or peeled jumbo shrimp (about 100 grams) • dried chili pepper (optional) • Olive oil and salt

oranges, peeled (about 200 grams, equals 1 large orange) • Zest of 1 orange • eggs • erythritol (or sugar, if you prefer) • rice flour or powdered milk (about 50 grams) • flour: half oat and half all-purpose, or all of one type (about 100 grams) • baking powder • chocolate chips or chopped chocolate (about 30 grams)

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 •

brown rice (about 300 grams) • Enough sunflower oil for frying • artichokes • leek (or green onion or scallion), green part, cut into thin strips • garlic, peeled • sardines in sunflower oil • Salt, to taste • Black pepper, to taste • Sweet paprika, to taste • dill • lemon juice

ripe conference pears, peeled and cored • fresh mint leaves • cucumber, peeled and diced • onion, cut into wedges • green bell pepper, cut into large chunks • stale bread, soaked and squeezed dry (optional) (about 20 grams) • small garlic clove, germ removed • cold water (500 ml) • olive oil • vinegar • salt

tray mixed vegetables for cocido (includes celery, carrots, parsnip, leek) • tray mixed meats for cocido (beef, pork belly, hen, ham with bone) • Chicken carcasses • potatoes, peeled and cut into pieces • blood sausage (you can also add chorizo if you like!) • dried chickpeas (unsoaked) • garlic cloves • Water • salt • smoked paprika (Pimentón de la Vera) • Olive oil

fresh langoustines (about 900 grams) • medium sweet onion, chopped • small garlic cloves, peeled and chopped (or 3 large cloves, chopped) • ripe red tomatoes, grated (discard the skins) • brandy (about 60 ml) • dry white wine (about 120 ml) • olive oil and salt • ground black pepper • fresh parsley

whole wheat Mexican tortilla • natural crushed tomatoes • Grated Parmesan cheese, to taste • sliced green onion (about 75 grams) • peeled shrimp • Shredded mozzarella cheese • Oregano, to taste • Salt

old-fashioned oats (about 90 grams) • water (about 240 ml) • plain yogurt (about 120 grams) • banana, sliced • apple, peeled and chopped • ground cinnamon • honey (only if you find it not sweet enough)

whole chicken thighs, cut into 3 pieces each. Do not use parts with small bones like the neck. Remove the skin to avoid excess fat • leek • white onion • red onion • garlic, peeled • red bell pepper • carrot • medium ripe tomatoes • dry white wine (about 500 ml) • chicken broth • chicken bouillon cube • bay leaves •

individual monkfish tails • clams (about 250 grams) • peeled shrimp (about 200 grams) • artichokes • sweet white onion • tomato sauce • dry white wine (about 100 ml) • flour • extra virgin olive oil • salt • fresh parsley

frozen monkfish tails • Frozen peeled shrimp tails • potatoes • carrot • green bell pepper • ripe Roma tomatoes • Fresh parsley, 6 or 7 toasted almonds • Food coloring, sweet paprika • Salt and extra virgin olive oil

monkfish tail per person • Peeled shrimp • Clams • Onion • Red bell pepper • Garlic • Salt • Cilantro • White wine • Sweet paprika • Whole black peppercorns • Flour •

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

old-fashioned oats (about 180 grams) • eggs • sugar or your preferred sweetener (about 100 grams); I didn't add any • medium oranges, peeled • baking powder (about half a packet) • olive oil (about 75 grams)

large red bell pepper (about 10 oz / 300 grams) • tuna (about 9 oz / 250 grams), drained • tomatoes, peeled (or 1 small can whole peeled tomatoes) • large onion (about 4 oz / 120 grams) • Salt to taste and a pinch of sugar • olive oil (about 1.75 oz / 50 grams) • store-bought or homemade empanada dough • hard-boiled eggs • egg, beaten • Preheat the oven 15 minutes before baking

onion • carrot • small can sliced mushrooms or a handful of fresh mushrooms • fresh spinach • peeled small shrimp • soy sauce • vegetable broth (1 liter) • eggs • Chinese noodles (about 300 grams) • olive oil

medium pasta noodles (about 250 grams) • Light olive oil (for frying) • red bell pepper • green bell pepper • garlic cloves • tomatoes • fresh parsley • Peeled shrimp • Large prawns • mussels • Baby cuttlefish • Calamari rings •

cooked chickpeas • butternut squash, peeled and cut into pieces, raw • Chopped, washed, raw spinach • onion, chopped; 3 garlic cloves, minced • mixture: 3 cups water (about 710 ml), garlic, salt, and 1/2 vegetable bouillon cube • mixture: 1 cup water (about 240 ml), 1 teaspoon oats, and food coloring • Bay leaf, olive oil, and sweet paprika

short-grain rice (about 800 grams, preferably Spanish paella rice) • seafood and rock fish stock (about 3 liters) • squid rings (about 600 grams) • small cooked octopus (about 10 1/2 ounces or 300 grams) • frozen peeled shrimp (about 300 grams) • large prawns • striped shrimp • tomato paste • sweet smoked paprika (preferably from La Vera) • Freshly ground five pepper blend • yellow food coloring (optional, for color) • Extra virgin olive oil •

chicken breasts • clams (300 g) • shrimp (250 g) • prawns (250 g) • mussels (about 500 g) • pre-cooked peas • squid rings (300 g) • rice (about 600 g) • fish stock (2 liters) • saffron • red bell pepper • large onion •

ramen noodles (100 grams) • shrimp, peeled and deveined (250 grams) • red bell pepper • green bell pepper • onion • zucchini • white mushrooms • soy sauce • Shaoxing wine • sriracha sauce • olive oil

tomatoes (about 1,680 grams) • watermelon (about 500 grams), cubed • cucumber (about 100 grams), peeled and chopped • red bell pepper (about 60 grams), chopped • onion (about 60 grams), chopped • garlic (about 10 grams) • vinegar (about 10 ml) • Salt, to taste

onion • garlic • red bell pepper • small peeled tomato (I used canned peeled tomatoes) • fish stock (about 1 liter; you can use store-bought or bouillon) • white fish (about 400 grams; frozen is fine, I used hake) • Salt • Black pepper • Parsley • bay leaf • Extra virgin olive oil • thick noodles (about 150 grams)

medium potatoes • tomato • green bell pepper • onion • garlic clove • cod or hake fillet • peeled shrimp • eggs • Parsley • Salt, to taste • little vinegar (optional) • egg •

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) •

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 •