Shellfish

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 •

Cut-up chicken thighs and drumsticks • squid • pork ribs, cut into pieces • red bell pepper • garlic • ripe tomato • short-grain rice (about 200 grams)

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

large shrimp • garlic • sweet smoked paprika • dried chili pepper • Fresh parsley • Light olive oil (0.4% acidity or mild) • Salt

monkfish tails • large shrimp • clams • chopped garlic and parsley • white wine (about 240 ml) • water (about 480 ml) • Flour • Salt and pepper • Olive oil

rustic country bread • hard-boiled egg • avocado • raw shrimp tails • extra virgin olive oil (15 ml) • Salt and pepper to taste • dried parsley (5 ml) • mayonnaise (15 ml)

medium noodles (about 180 grams) • garlic • dried chili pepper • paprika • shrimp (about 300 grams) • Salt and oil • For the piquillo pepper aioli: • egg • garlic • sunflower oil (200 ml) • lemon • piquillo peppers

rice (about 180 grams) • cooked squid steak, sliced (about 200 grams) • hot water (1 liter) • miso soup mix • small red onion • tomato paste • garlic clove • fish and seafood bouillon cube with saffron • food coloring • Extra virgin olive oil • Salt

hake fillets or any white fish you prefer • garlic • dried red chili pepper • small onion • large bunch fresh parsley, finely chopped • ñora pepper paste (or substitute with mild red pepper paste) • all-purpose flour (about 16 grams) • dry white wine (about 240 ml) • clams (about 1 pound or 500 grams) • shrimp or prawns (about 300 grams, frozen is fine) • Salt and pepper • Extra virgin olive oil •

red bell pepper • white wine (60 ml) • tomato (preferably Raf), grated if possible • garlic clove • Salt • Italian green pepper • sweet onion • refined olive oil (50 ml) • whole almonds (with skin) • hazelnuts • Saffron threads (about 90 mg) • bread, or 4 if small •

cooked shrimp • shallot • baking powder • flour • cilantro • food coloring • eggs • gourmet salad mix • walnuts • pitted black olives • shelled walnuts • cheese ball •

medium scallops • garlic • chopped fresh parsley • Juice of 1/2 lemon • Extra virgin olive oil

cleaned squid, cut into strips (500 g) • Flour (for breading) • egg • Garlic and parsley breadcrumbs • Vegetable oil (such as sunflower oil) • Salt

Potato chips, eggs • Frozen shrimp • garlic • crushed red pepper flakes • generous drizzle of olive oil

olive oil (for sautéing) • enough oil for frying • large egg (for breading) • panko breadcrumbs (25 grams) • plain breadcrumbs (25 grams) • lemon juice (for the aioli) • salt, to taste • sunflower oil (150 ml, for the aioli) • large egg (for the aioli) • peeled shrimp (80 grams) • black pepper, to taste • nutmeg •

arborio or carnaroli rice (about 350 grams) • onion • green bell pepper • garlic • tomato paste • white wine (about 120 ml) • fish stock (about 1 liter) • baby squid (about 250 grams) • shrimp (about 250 grams) • butter • olive oil and salt

tortas cenceñas (about 180 grams) • hot water (about 1.1 liters) • cooked squid steaks, sliced (about 200 grams) • Japanese curry roux • onion • crushed tomatoes • garlic clove • Extra virgin olive oil • Salt

cooked shrimp (75 grams) • small shallot • cilantro • baking powder • salt • eggs • food coloring (optional) • mixed greens salad • cherry tomatoes • shelled walnuts • mini goat cheese log • shredded beet •

flour tortillas • shrimp (large prawns) • lettuce leaves • Panko breadcrumbs for coating • eggs • Salt and pepper to taste • sunflower oil • lime • Sweet paprika to taste • Hot paprika to taste • ponzu sauce

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

frozen cleaned baby squid (500 g) • fresh asparagus • Leftover roasted vegetables (such as bell pepper, zucchini, cauliflower, etc.) • Fresh parsley • Olive oil • Salt

green bell peppers • monkfish • jumbo shrimp • small zucchini • small sweet onion (such as Vidalia) • hard-boiled egg • dry white wine (150 ml) • ladles tomato sauce (homemade is best)

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) •

sandwich bread • squid in American sauce • sardines in tomato sauce • razor clams • Tomato sauce for spreading on the bread • lemon (juice, strained) • Pickles in vinegar (for garnish and flavor contrast)

–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)

canned chickpeas, drained and rinsed (about 130 grams) • carrot • red onion • black olives • pickled mussels • Mayonnaise

thin noodles, No. 4 (about 250 grams) • carrots • garlic • red Italian pepper (or red bell pepper) • green Italian pepper (or green bell pepper) • sweet onion • potatoes • fresh shrimp (about 300 grams) • hake (about 200 grams) • fresh parsley • Extra virgin olive oil • Garlic powder •

empanada dough • scallops in Galician-style sauce • large onion • Extra virgin olive oil • Salt

monkfish tail • Sweet paprika • Mayonnaise or cocktail sauce • Salt, black pepper • ------------- FOR THE COCKTAIL SAUCE • mayonnaise (about 45 grams) • ketchup (about 30 grams) • mustard (about 5 grams) • steak sauce (such as HP or A1) (about 5 grams) • sweet vermouth • brandy

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 •