Pimenton

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

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

all-purpose flour (about 450 grams) • extra virgin olive oil (100 ml) • white wine (50 ml) • water (50 ml) • active dry yeast (about 25 grams) • sugar • salt • sweet smoked paprika (Pimentón de la Vera) • eggs • onions (about 1 kg) • garlic • green bell pepper •

tripe (about 1 kg), you can mix with beef head meat (cap and pota) • Make sure the tripe is well cleaned and cut into • thick slices of cured ham (such as serrano or prosciutto) • thick slices of raw pork belly • small fresh sweet chorizo sausages • medium onions • tomatoes • small hot chili peppers for a spicy kick • Salt • Extra virgin olive oil • bay leaves • sweet smoked paprika (pimentón de la Vera)

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

cleaned monkfish tail, about 2.2 lbs (1 kg) • potatoes • onion • garlic clove • smoked Spanish paprika (Pimentón de la Vera) • Olive oil • Salt

frozen monkfish tails • frozen shrimp tails (about 100 grams) • frozen cooked clams (about 250 grams) • fish stock (about 355 ml) • onion, chopped • peas (about 100 grams) • crushed tomatoes (about 100 grams) • garlic cloves • Fresh parsley • Smoked paprika (Pimentón de la Vera)

cooked chickpeas (about 250 grams) • fresh spinach (about 400 grams) • smoked paprika (Pimentón de la Vera) • rustic bread • whole cumin seeds • Olive oil (extra virgin) • vinegar • egg • dried chili pepper • garlic • Salt • leek

pork or chicken (about 350 grams) • red bell pepper • green bell pepper • onion • garlic • tomato sauce or crushed tomatoes (about 240 ml) • olive oil • fideuà noodles (about 300 grams) • chicken broth or water and 1 chicken bouillon cube (about 750 ml) • smoked paprika (Pimentón de la Vera)

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 •

white beans (about 230 grams) • frozen clams • onion • garlic • white wine (about 80 ml) • Sweet smoked paprika (Pimentón de La Vera) • Extra virgin olive oil • 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) •

baguette (about 14 oz or 400 grams) • eggs for frying • garlic cloves • green peppers • Spanish chorizo sausage • prosciutto (as a substitute for pancetta) • smoked paprika (pimentón de la Vera) • Salt, to taste • Oil for frying

fresh, cleaned spinach • chickpeas, drained and rinsed • smoked paprika (Pimentón de la Vera) • garlic • Salt and pepper, to taste • eggs

monkfish tail (about 1 2/3 lbs or 750 grams) • potatoes • zucchini • sweet onion • garlic cloves • dry white wine (about 240 ml) • extra virgin olive oil • sweet smoked paprika (such as Pimentón de La Vera) • flake sea salt

oxtail (about 2.5 kg) • Extra virgin olive oil • brandy or cognac (about 120 ml) • red wine (about 500 ml) • water (about 1 liter) • beef broth (about 500 ml) • All-purpose flour • Ground black pepper • Sweet smoked paprika (Pimentón de la Vera) • garlic cloves • red bell pepper • leek •

chickpeas • –25 oz spinach (500–700 grams) • cumin • small loaf of bread • smoked paprika (pimentón de la Vera) • red wine vinegar • tomato sauce • salt • garlic cloves • olive oil

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 •

bomba rice (about 300 grams) • flat green beans (100 grams) • chicken or vegetable broth (about 700 ml; use your preference) • large carrots or 2 small carrots • onion • garlic cloves • bay leaves • smoked paprika (Pimentón de la Vera) • Salt • Black pepper (to taste) • red bell pepper • green bell pepper •

large bag fresh spinach leaves • cooked chickpeas • bread • sweet paprika (preferably smoked, like pimentón de la Vera) • cumin seeds • garlic cloves • vegetable bouillon cubes • Extra virgin olive oil

spinach (frozen or fresh) (300 g) • canned chickpeas, drained (about 8 3/4 oz / 250 g) • garlic • bread • smoked paprika (Pimentón de la Vera) • ground cumin • vinegar (optional) • water (about 4 fl oz / 120 ml) • extra virgin olive oil (about 2 fl oz / 60 ml) • tomato sauce (about 1 oz / 30 g) • bay leaves • Salt and ground black pepper

spinach (about 1 kg) • cooked chickpeas (about 400 g) • garlic (peeled and chopped) • bay leaves • sweet smoked paprika (Pimentón de la Vera) • hot smoked paprika (Pimentón de la Vera) • Dry white wine (such as Albariño) • Extra virgin olive oil • Salt

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) •

leftovers from puchero (chickpeas, meat, and vegetables) • crispy fried onions • garlic • sweet smoked paprika (Pimentón de La Vera) • Extra virgin olive oil

cooked chickpeas (about 80 grams) • cooked Spanish chorizo, sliced (about 75 grams) • onion • garlic • bay leaf • smoked paprika (pimentón de La Vera) • homemade tomato sauce • white wine (20 ml) • chicken stock (50 ml) • flour • ground cumin • grated Parmesan cheese •

frozen spinach (about 450 grams) • canned chickpeas, drained and rinsed (about 200 grams) • garlic • fried bread • smoked paprika (Pimentón de la Vera) • ground cumin • vinegar • water (about 60 ml) • bay leaves • Olive oil and salt

bread for migas (about 250 grams; you can also use day-old or 2-3 day-old crusty bread) • chorizo (about 100 grams; I use 2 small barbecue-style chorizos) • –2.5 oz pork belly (about 50–70 grams; I use one pre-packaged piece from my grocery store) • –5.3 oz bell pepper (about 100–150 grams; use half red and half green) • garlic, unpeeled • Smoked paprika (Pimentón de La Vera)

Day-old bread or 1 bag of pre-crumbled bread (sold this way in some stores) • Green bell pepper • Red bell pepper • garlic cloves • eggs (to taste) • Chorizo sausage • Pork belly (pancetta) • Salt • Sweet smoked paprika (Pimentón de La Vera) • Hot smoked paprika (Pimentón de La Vera) • Extra virgin olive oil

small cans white beans, drained and rinsed, or 1 large can (about 3 cups or 500 grams) • fabada meat mix (includes Spanish chorizo, blood sausage, and pork belly) • sweet smoked paprika (Pimentón de la Vera) • onion • Salt • water (1 liter) • garlic cloves

Thin fideo noodles (cabellín) • Fish stock or seafood broth • Monkfish • Small shrimp and large shrimp • Squid • Onion • Tomato • Smoked paprika (Pimentón de La Vera) • Garlic aioli