Pig

onion • green bell pepper • garlic • pig's feet, cut into four pieces • choricero pepper paste • tomato sauce (about 250 grams) • smoked paprika (Pimentón de la Vera) • cooked chickpeas • Olive oil, salt

pig's feet, halved • onion • garlic • green bell pepper • carrot • hot chili pepper • dry white wine or beer (200 ml) • water, approx. (300 ml) • canned crushed tomatoes (about 14 oz or 400 g) • spicy chorizo sausages • Olive oil • Salt and black pepper •

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

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

pig’s feet, each cut in half • onion • garlic • crushed tomatoes (about 240 ml) • green bell pepper • bay leaf • white wine • flour • Salt, olive oil

olive oil • bell pepper • tomatoes • onion • beef tripe (about 1 kg) • pig's feet, cut into 8 pieces • ground cumin (about 16 grams) • paprika (about 16 grams) • whole black peppercorns • dried chili pepper • bay leaves • dry white wine (about 480 ml) •

beef tripe (menudo) • pig's feet • onion per 2.2 lbs (1 kg) of tripe • green bell peppers • bay leaves • whole heads of garlic • crushed tomatoes (Martinete or any brand, about 28 oz each) • dried hot chili peppers • ground cumin • black pepper • sweet paprika • white wine (2 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 •

Olive oil • cooked chickpeas (about 500 grams), soaked overnight • garlic • onion • tomato • potato • pumpkin (about 100 grams) • green beans (about 150 grams) • large carrot • bell pepper • Bay • Sweet paprika •

chickpeas (about 1 1/2 cups or 300 grams) • cured pork fat (about 3 oz or 85 grams) • pork bones • chicken (such as thighs or drumsticks) • pork shank or knuckle • pig’s foot • pig’s ear • blood sausage or chorizo • potatoes • Water • Salt

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 •

ham bones with plenty of meat • pork backbone bones • pig's foot • free-range chicken • carrots • leek • celery stalks • turnips • parsnip • chickpeas (about 500 grams) • Salt • Turmeric, saffron, or food coloring •

chicken leg quarter • pig's foot (split in half) • ham bones • beef bones • beef • blood sausage (morcilla or black pudding) • white sausage (butifarra blanca) • ham (depending on how salty you want it) • You can add pork belly if you want it richer • cabbage • carrots • potatoes, cut into large pieces •

dry hominy (about 450 grams) or 1 3/4 lbs pre-cooked hominy (about 800 grams) (dry hominy weighs about 800 grams after soaking) • water (2 1/2 liters) • garlic • medium onions • bay leaves • salt • pork shoulder, pork loin, or pork leg (about 1.25 kg) • pork neck bones or pork spine with meat (about 680 grams) • pig's feet, split (about 2 heads) • water (5 1/2 to 6 liters) • dried guajillo chiles • dried puya chiles •