Shell

scallops (without shells) • onion • garlic • little chopped parsley • wine or any cooking liquor you have on hand • breadcrumbs (optional, if you want a thicker sauce) • saffron powder (optional) • hot fish stock (about 240 ml) or 1 cup hot water with 1/2 fish bouillon cube

chicken carcass • carrots • broccoli stem (for use) • Water and salt • ground beef and pork • large garlic clove • chopped parsley • ground cinnamon • Salt • pasta shells • Extra virgin olive oil • Saffron threads

For the shortcrust pastry: • all-purpose flour (280 grams) • sugar (150 grams) • cold unsalted butter (150 grams) • Zest of 1 lemon • salt (to enhance flavor) • large egg (about 73 grams with shell) • ice-cold water • For the filling: • unsalted butter, at room temperature (175 grams) • sugar (175 grams) • large eggs (about 237 grams with shell) •

chopped squid in American sauce • sardines in oil • small shrimp • baguette • small puff pastry shells (vol-au-vents) • grapes • Small pickles (cornichons) • Tomato sauce for spreading on the bread

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 •

extra-large eggs (about 385 grams with shells) • cornstarch (about 50 grams) • sugar (about 70 grams) • sunflower oil (about 70 grams) • Zest of 1/2 lemon • Nutella (about 200 grams) • mascarpone cheese (about 250 grams) • For the ganache: • chocolate, about 54.5% cocoa (about 200 grams) • heavy cream (about 100 ml) • For decorating: Colored candy pearls, white candy stars, maraschino cherries

Dough • boiling water (about 480 ml) • flour (about 250 grams) • oil or butter • Salt • Parsley • lemon peel • Egg and breadcrumbs for coating • Filling • flour • butter • small onion, finely chopped and sautéed •

onions • small can crushed tomatoes • fideo pasta, No. 2 • squid and 1 cuttlefish (amount optional) • peeled shrimp • whole shrimp, shell-on • clams • Mussels (optional) • generous drizzle of olive oil • shrimp heads • peeled garlic clove • White wine

Textured soy protein (fill a bowl halfway) • onion • carrot • leek • small green bell pepper • garlic cloves • Hot sauce (such as chili sauce, Tabasco, etc.) • Guacamole • Salt • Black pepper • Chives (optional) • Cilantro (optional) •

Fig Jam: • figs (750 grams) + 2/3 cup water (150 ml) + 3 tablespoons sugar • rounds of refrigerated pie dough • almond flour (200 grams) • sugar • fig jam (300 grams, I used homemade) • extra-large egg (about 2 3/4 oz with shell/79 grams), separate the white and yolk • Almond extract • Sliced almonds • Chopped almonds • Figs in syrup for decoration

hen (about 1 kg) • beef shank (about 500 grams) • beef bones (knee) • small ham bone • pork backbone bone • pork belly (about 300 grams) • pork snout and ear (about 300 grams) • pork foot • blood sausage (morcilla or butifarra negra) • cooked white sausage (butifarra blanca) • carrots • turnip •

Dough: • all-purpose flour (about 350 grams) • unsweetened cocoa powder (about 50 grams) • sugar (about 100 grams) • baking powder (about 16 grams) • extra-large eggs (about 146 grams with shells) • butter (about 120 grams) • Coconut cream: • milk (about 1/2 liter) • cornstarch (about 50 grams) • sugar (about 100 grams) • shredded coconut (about 60 grams) •

cod backbone and head • salmon backbones and 1 head • leek • green onion • parsley • Garlic, black pepper, and paprika to taste • and shells from 20 shrimp • water (about 3.7 liters) • shrimp • potatoes • hake fillets • parsley •

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) •

almond flour (about 300 grams) • large eggs (about 326 grams with shells) • Sucrafor sweetener (about 180 grams) • sugar-free bitter almond extract • Zest of 1 lemon (you can substitute with the zest of 1/2 orange for a delicious variation)

rice (about 200 grams) • seafood stock (about 800 ml) • large garlic cloves • large red bell pepper • small onion • saffron • Salt, to taste • Olive oil (extra virgin) • level teaspoons paprika • whole shrimp (with shells) • peeled shrimp • large cuttlefish •

As needed, meat for filling • large onions • red bell pepper • red wine (about 120 ml) • vegetable bouillon cube • Salt, crushed red pepper • Hard-boiled eggs • Olives • corn kernels • Red cabbage • Lettuce • Tomato •

cooked shrimp • phyllo dough • Oil for frying • onion • hard cider or dry white wine (50 ml) • Shrimp shells and • heavy cream (125 ml) • cayenne pepper • To taste: oil, salt, white pepper, and nutmeg • leek • Peeled shrimp • all-purpose flour •

whole scallops (in the shell) • Manchego cheese, cut into small • lemon gelée with extra virgin olive oil and black truffle • Himalayan pink salt • Ground pepper (blend of black, white, green, and pink) • Herbs of your choice for garnish

Tartlet shells • Olive oil • Onion • Zucchini • Piquillo peppers • Cooked shrimp • Quail eggs • Chives • Flaky salt

large chicken breasts • For the marinade: • plain yogurts • chopped onion • garlic, chopped • cinnamon • ground cumin • freshly ground peppercorns • ground ginger • cloves • nutmeg • small cayenne pepper, ground •