Rings

large European soles (or substitute flounder or sole) • All-purpose flour • medium potatoes or 3 large potatoes • garlic cloves, sliced • onions • beer (about 12 oz or 355 ml) • water (120 ml) • Salt • Lemon slices (optional) • Light olive oil for frying • Dried parsley flakes (optional)

nacho chips • Cheddar cheese • Havarti cheese • ground beef (200 grams) • red beans • Onion • Salt • Black pepper • Cumin • Tomato chili sauce (optional) • Tomato sauce • Tex-Mex sauce or seasoning mix

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

canned or fresh corn kernels (about 500 grams) • large onion, halved and sliced into rings • shredded cheese (about 150 grams) • eggs • milk (60 ml) • salt • oil • Pepper to taste • Butter for greasing the baking dish

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 •

cod fillets (about 800 grams) • red bell pepper, sliced into strips • tomato • onion, sliced into rings • garlic cloves • blanched almonds, chopped • Balsamic glaze • Salt

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 •

flour tortillas (Mexican-style) • zucchini, unpeeled and sliced • green bell pepper, sliced into strips • red bell pepper, sliced into rings • onion, sliced into rings • Olive oil, salt, basil, oregano (or your favorite herbs) • tomato sauce

rabbit, cut into pieces • chicken, cut into pieces • Sendra-type rice (about 330 grams; see recipe notes) • red bell pepper, sliced into rings • homemade-style tomato sauce • chicken broth (2 liters; do not use water!) • saffron threads • fresh rosemary • Salt • Ground black pepper • Extra virgin olive oil

large ladles of rice (about 1 1/2 cups or 300 grams) • large ladles of fish stock (about 5 cups or 1.2 liters) • garlic clove • spring onion • ñora pepper paste • sweet paprika • crushed tomatoes (100 ml) • cooked octopus legs • jumbo shrimp • Saffron • Salt • rings of squid

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 •

rice (about 1 kg) • small shrimp (about 200 grams) • large prawns • squid rings (about 200 grams) • clams (about 250 grams) • mussels • fish stock (about 2 liters) • tomato (about 240 ml) • white wine (about 60 ml) • Salt • Extra virgin olive oil • small fresh onion •

rice (about 300 grams) • water (about 700 ml) • green bell peppers • red bell pepper • mushrooms (about 200 grams) • onion • garlic • spears asparagus • Small shrimp for paella • rings of squid or cuttlefish • green beans (about 100 grams) • lima beans (about 100 grams) •

fideuá noodles (about 450 grams) • medium squid • mussels, shelled (about 150 grams) • fish (such as dogfish and pollock or cod) (about 250 grams) • paella seasoning • squid rings • peeled large shrimp • seafood stock (1 liter) • onion • garlic • tomato • Clams, to taste

small can cooked white beans • squid rings or small squid (about 250 grams) • red bell pepper • green bell pepper • onion • garlic • carrot • white wine • paprika • tomato sauce • bay leaf • Salt, olive oil, parsley

hake • monkfish • Norway lobsters or large shrimp • large prawns • large mussels • clams • squid rings • onions • ripe tomatoes • dry white wine (100 ml) • fish bouillon cube • Olive oil •

fideuá noodles (preferably No. 2 or 3) • squid rings • monkfish tail, cleaned and cut into pieces • small shrimp, peeled • cooked frozen clams, thawed and drained • cooked mussels, shelled • medium onion, finely chopped • garlic, finely chopped • tomato sauce • sweet paprika • fish stock (about 800 ml) • Extra virgin olive oil •

garlic clove • tomatoes • small leek • fresh large shrimp • shelled mussels (frozen) • squid rings (150 g) • clams (200 g) • Saffron • medium-size fideos pasta (300 g) • water (1 liter) • Olive oil • Salt •

squid rings or cuttlefish • frozen shrimp • onion • garlic • thick fideo noodles (No. 4) • (about 120 ml) crushed tomatoes • Water • Salt • Sweet paprika

bomba rice (about 500 grams) • seafood stock (1 liter) • onion • tomatoes • large prawns • medium squid • peeled shrimp (about 200 grams) • mussels, shelled (about 150 grams) • fish (dogfish and pollock or cod, about 250 grams) • seafood paella seasoning • food coloring • squid rings •

fresh cod fillet • Extra virgin olive oil 2/3 cup per pound (150 ml per kg) • garlic, sliced • rings dried chili pepper (remove them later) • Salt (since it's fresh) • Chopped parsley

flour (about 500 grams) • fresh yeast (about 25 grams) • milk (about 200 ml) • water (about 100 ml) • butter/lard (about 50 grams) • salt (about 10 grams) • sugar (about 30 grams) • egg for brushing • Sesame seeds (optional) • Aluminum foil to form rings (optional)