Raw garlic

raw shrimp or prawns • garlic • dried chili pepper • breadcrumbs • olive oil (120 ml)

raw shrimp or prawns (300–350 g) • garlic • dried red chili peppers (cayenne) • Olive oil • Parsley (optional)

very thinly sliced grass-fed beef strips, about 3/4 inch (2 cm) wide (such as top round, sirloin tip, rump, chuck, or shoulder) • soy sauce (use tamari if you avoid wheat, and choose a traditionally fermented one if possible) • sugar (preferably raw cane sugar, panela, coconut sugar, or honey) • medium scallions, finely chop the white part and slice the green tops thinly, reserving some of the green for garnish • garlic cloves, finely minced • dry sherry • sesame oil for marinating (or substitute with light olive oil if needed) • Oil for stir-frying (use a high-quality light olive oil for high heat; avoid polyunsaturated oils like sunflower or refined oils for frying) • Salt to taste (I used 1 teaspoon unrefined sea salt) • crushed red pepper flakes (this amount makes it noticeably spicy but not overwhelming; adjust to taste or omit if you prefer mild) • Sesame seeds (optional)

drops lemon juice • large egg • salt • garlic clove • dried dill • sunflower oil (or light olive oil) (about 100 ml) • fideuá noodles, no. 3 or 4 (about 300 grams) • fish stock (about 1 liter) • salt, to taste • cleaned squid, cut into cubes (about 300 grams) • saffron (or food coloring), to taste • sweet paprika •

tintorera (white shark) fillet • clams • raw shrimp • dry white wine (50 ml) • piquillo pepper • green bell pepper • garlic cloves • small dried chili peppers • pistachios • little flour • olive oil • Salt and pepper to taste •

spaghetti nero di seppia (about 400 grams) • garlic, minced • clams (about 250 grams) • raw Argentine red shrimp tails (about 250 grams) • cuttlefish, chopped (about 100 grams) • lemon • little chopped parsley

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 •

Ingredients for 4 servings: • -------- Ingredients for the fish stock: • water (3 liters) • The head of the monkfish (to make the fish stock) • fresh parsley • leek • garlic • tomato • bay leaves • onion • -------- Main ingredients: • fish stock you prepared (about 750 ml) •

Cooked spinach • cooked chickpeas • hot dogs, chopped • heavy cream (200 ml) • Salt, extra virgin olive oil • Cooking white wine • Garlic powder and oregano • raw mixed nuts (optional)

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

chicken leg and thigh • mussels • raw small shrimp (150 grams) • raw small langoustines (250 grams) • small clams (170 grams) • small white onions • small red onion • garlic cloves • ripe tomatoes • red bell pepper • dried ñora pepper (or substitute with dried sweet red pepper) • Saffron threads •

rice noodles (about 130 g) • firm tofu • fresh bean sprouts (about 100 g) • green garlic stalks (or substitute 3 green onions) • shallot • raw large shrimp or prawns • eggs • Crushed or fresh chiles • lime • Crushed roasted peanuts • Soy sauce • fish sauce •

–2.5 oz day-old bread (about 50–75 grams) • blanched raw almonds (about 250 grams) • blanched toasted almonds, optional (about 50 grams) • garlic clove • sherry vinegar (45 ml) • extra virgin olive oil (150 ml) • Salt, to taste • Cold water, • nectarine • Serrano ham, to taste • Black pepper, to taste (optional) • Flaky sea salt, to taste (optional)

monkfish (can be frozen) (about 400 grams) • raw shrimp (about 300 grams) • small onion • garlic • tomato paste • All-purpose flour for dredging • dry white wine (about 120 ml) • Salt and extra virgin olive oil

raw almonds (about 200 grams) • garlic cloves • Juice of 1 lemon • cold water (1 liter) • Vinegar, to taste • Olive oil • Salt • Tools: high-powered blender or food processor

blanched raw almonds (250 grams) • small loaf of crusty white bread, crust removed (about 5 1/3 ounces or 150 grams) • garlic cloves, germ removed • olive oil (1 small glass, about 80 ml) • vinegar, to taste • Salt

blanched raw almonds (you can buy them already ground, since you'll need to blend them) • bread (preferably just the soft inside part) • cold water (about 1/2 liter; adjust depending on how thick you want the soup) • garlic clove (use half for a milder flavor) • extra virgin olive oil (50 ml) • vinegar • salt (or to taste) • Seedless grapes, to taste • Diced ham, to taste

peeled slices of melon • peeled cucumber • plain yogurt • garlic • peeled hazelnuts • raw, peeled almonds • lemon zest • chopped cilantro • extra virgin olive oil, to taste • vinegar, to taste

ground meat (500 grams) • eggs • bread • milk • garlic cloves • lemon • Fresh parsley • Black pepper • Salt • Flour • garlic cloves • raw almonds •

white bread, crust removed • water (1 liter) • large garlic clove • sherry vinegar (50 ml) • raw blanched almonds • Muscat grapes, to taste (for garnish) • extra virgin olive oil (100 ml)

------------------- Meatball Ingredients: • ground chicken (500 g) • bread • little milk • eggs • cinnamon • pine nuts • brandy or cognac • garlic cloves • Fresh parsley • Freshly ground black pepper, to taste • Salt, to taste •

garlic clove • large slices of melon • coconut milk (200 ml) • blanched raw almonds (150 g) • white bread, crust removed • drizzle of olive oil • Salt • Red or black lumpfish roe

garlic cloves • blanched raw almonds • bread crumbs • cold water (750 ml) • vinegar • extra virgin olive oil (50 ml) • salt

raw peanuts (100 grams) • garlic cloves • olive oil (200 ml) • cold water (about 60 ml) • lemon • vinegar • crustless bread • Mango, as much as you like, for serving

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) •

garlic • small onion (preferably fresh) • All-purpose flour (for baking) • Chickpea flour • Fresh parsley • Food coloring • Salt • drops of vinegar • Club soda or, if not available, baking powder (I use 1 teaspoon per cup of flour) • Raw baby shrimp (uncooked)

raw, skinless almonds (about 125 grams) • garlic clove • day-old bread, torn into pieces (about 150 grams) • water (500 ml) • apple cider vinegar • Grapes, for serving • salt • olive oil (60 ml)

raw almonds (you can mix with roasted almonds) • day-old white bread • garlic clove • small cup olive oil • vinegar (do not use balsamic; use plain vinegar) • water (about 500 ml) • salt

raw almonds (100 grams) • apple • small garlic clove • extra virgin olive oil (20 ml) • salt • water (about 240 ml) • Sherry vinegar, to taste

raw shrimp (about 220 grams) • Olive oil • garlic cloves • Paprika