Rioja

washed potatoes • chorizo sausage • bay leaves • sweet onion • garlic cloves • sweet paprika • ripe Muchamiel tomatoes (or other ripe tomatoes) • Extra virgin olive oil • Salt

potatoes • chorizo sausage • onion • green bell peppers • hot paprika • garlic clove

potatoes • chorizo (spicy or mild, optional) • marinated or plain pork ribs (optional) • paprika (spicy or sweet, optional) • small onion • medium red bell pepper • olive oil and salt • water (or vegetable broth) • garlic

large potatoes • fresh pork ribs (300 grams) • chorizo sausage (200 grams) • dried choricero pepper • green bell peppers • onion • carrot • garlic cloves • bay leaf • fresh parsley • Extra virgin olive oil • Salt, to taste •

ground beef (300 g) • ground pork (200 g) • onion • garlic • fresh parsley • carrot • large egg • Ground black pepper • Salt • Extra virgin olive oil • Breadcrumbs • onion •

medium potatoes • carrot • chorizo (about 250 grams) • green bell pepper • onion • choricero pepper paste • paprika • turmeric • black pepper • ground cumin • fresh ginger • cardamom pods •

oxtail (about 1.5 kg) • large red onion • garlic cloves • leek • carrots • red bell pepper • Rioja red wine (750 ml) • Pedro Ximénez sherry (250 ml) • beef broth (500 ml) • crushed tomatoes • Flour • Extra virgin olive oil •

pork shoulder chops • Sobrasada (I used Iberian sobrasada) • Hot paprika • Sweet paprika • Philadelphia cream cheese (or your preferred brand) • heaping tablespoons of wildflower honey • whole grain mustard • white wine from La Rioja • potatoes, sliced thinly • Herbes de Provence • Salt and pepper • Butter