Pound

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

pork tenderloin (about 1.1 lbs or 500 grams) • onion • golden raisins (about 40 grams) • dried apricots (about 40 grams) • chicken broth (about 250 milliliters) • dry sherry (about 100 milliliters) • honey • bay leaf • ground cinnamon • Black pepper • Salt • Olive oil

oxtail, cut into pieces (about 3 1/3 lbs or 1.5 kg) • red wine (500 ml) • green bell pepper • red bell pepper • onion • carrots • leek • ripe tomato • garlic cloves • celery stalk • bay leaves • ground black pepper •

good-quality Iberian pork tenderloins (about 2 pounds/900 grams total) • Honey • Dijon mustard • olive oil • orange • Salt and pepper

monkfish (about 1 1/2 pounds or 700 grams), thawed if frozen • large shrimp tails, thawed if frozen • cooked Pacific clams, thawed if frozen • garlic cloves • blanched almonds • bread • saffron threads • onion • tomatoes • potatoes • sweet paprika • fish stock (1 liter) •

–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)

octopus (about 3 1/3 lbs or 1.5 kg) • medium potatoes • Cajun seasoning • sweet paprika • extra virgin olive oil • Maldon salt, to taste

pork shoulder, about 9 lbs (4 kg) • garlic • onion • carrots • red bell pepper • green bell pepper • Fresh parsley • Oregano • Thyme • sweet and hot paprika, mixed • Extra virgin olive oil • dry white wine (such as Albariño) •

pork tenderloin (about 1 lb or 450 grams), cut into medallions • dry white wine (120 ml) • heavy cream (200 ml) • whole grain mustard • honey • Salt and pepper, to taste • Olive oil

pork tenderloin, about 1.1 lbs (500 grams) • oranges • lemon • lime • –0.7 oz achiote paste (15–20 grams) • dried ancho chile • butter (25 grams) • Cilantro • garlic • Corn tortillas • Guacamole • bay leaf •

Meatballs: • sardine fillets (about 600 grams cleaned, so you'll need to buy at least 2.2 lbs/1 kg whole sardines) • garlic • onion, chopped • ground cumin • small bunch fresh cilantro, chopped • red bell pepper • turmeric • Flour for coating • Sauce: • onion, finely chopped • saffron •

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

piel de sapo melon, about 6 1/2 lbs (3 kg) (or another melon you like) • plain Greek yogurt (about 24 oz or 680 grams) • extra virgin olive oil • chopped fresh mint • Salt, to taste • Black pepper, to taste • Chopped prosciutto or serrano ham • drizzle of extra virgin olive oil

whole monkfish (about 3 1/3 pounds or 1.5 kg), cleaned and cut into slices • potatoes • large shrimp • olive oil • paprika • flour • garlic cloves • ground almonds • water • salt • parsley • dried red chili peppers or cayenne peppers

chicken and 1.1 lbs rabbit (about 1 kg chicken and 0.5 kg rabbit), cut into pieces • green beans (about 8.8 oz or 250 grams), cut • lima beans (about 4.2 oz or 120 grams) or other large white beans • paprika • saffron • Olive oil • Salt, to taste • bottled water (about 3.5 liters) • grated tomato • sprigs of rosemary

sobaos pasiegos (Spanish sponge cakes; substitute with pound cake if unavailable) • milk (about 500 ml; enough for two batches) • cinnamon stick • Peel of 1 lemon • Peel of 1 orange • sugar (about 50 grams, for 2 cups of milk) • Ginger, to taste

pork loin, about 1 pound (about 500 grams) • potatoes • homemade beef broth (about 240 ml) • Salt • Black pepper • Oregano • Paprika • Soy sauce • brown sugar • Olive oil

large pork shank, at least 2 lbs (about 900 grams) • Pork lard • Pink Himalayan salt • water (about 475 ml)

pork loin, about 3 1/3 lbs (1.5 kg) • homemade BBQ sauce (600 ml) • onion • garlic • mustard • salt • chili powder (optional) • paprika (sweet or hot) • Black pepper (to taste)

fideos pasta, no. 3 (about 400 grams) • lbs. pork ribs, cut into pieces (about 600 grams) • Spanish-style chorizo sausage • chicken broth (1 liter) • onion • garlic • tomatoes, crushed • bay leaf • Sea salt • Black pepper • Olive oil

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

whole monkfish, about 2.2 lbs (1 kg) • potatoes • large onion • paprika • ripe tomatoes • garlic cloves • rice (about 350 grams) • Fish broth from cooking the monkfish (about double the amount of rice, adjust depending on the rice type) • Allioli sauce

beef tongue (about 2.9 lbs or 1.3 kg) • large carrots • large onion • tomato sauce • green onion • garlic • dry white wine (240 ml) • bay leaves • black pepper, ground and whole peppercorns • all-purpose flour • dried oregano • salt and olive oil

dried chickpeas (about 350 grams) • Soaked ham bone • turkey legs, cut into pieces • Pork backbone bones • celery stalks • carrots • peeled and chopped tomato • leeks • chopped almonds (optional) • potatoes • Salt • Saffron and food coloring •

The head and skeleton from a fresh salmon (about 9–11 lbs / 4–5 kg) • medium Italian green pepper • medium tomato • medium yellow onion • extra virgin olive oil • generous handfuls of noodles • Fresh parsley • ground white pepper • turmeric • water (about 1.3 liters) • Coarse sea salt with seaweed (or coarse sea salt)

cucumbers (about 2.2 lbs or 1 kg) • –1 1/4 cups goat kefir (200–300 grams) • extra virgin olive oil, hojiblanca variety if available (50 grams) • fresh basil leaves (10 grams) • Fresh dill, to taste • Freshly squeezed lemon juice, to taste (from 1/2 lemon) • garlic clove • Salt • Optional: 1 tablespoon honey • Cucumber • Fresh mint, dill, and/or basil • drizzle of extra virgin olive oil

Oxtail stew with potatoes, carrots, and its broth (about 1.1 lbs or 500 grams) • butter (about 30 grams) • all-purpose flour (about 16 grams) • Milk (as needed) • Nutmeg, salt • egg and breadcrumbs • Vegetable oil (for frying) • Mashed potatoes

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

large potatoes (about 2 1/2 pounds or 1.1 kg) • medium onions (about 1 pound or 450 grams) • large eggs • Olive oil • Salt