Soft bone

fresh cod, cut into thick pieces, bones removed • garlic cloves • medium onions • medium tomatoes • bouillon cube and salt • large glass red wine (about 3/4 cup or 180 ml) • extra virgin olive oil

cocido broth made in a slow cooker (1 ham bone, 1 chicken carcass, 1 piece of pork belly, 1 carrot, 1 leek) (about 1 liter) • ramen noodles (about 100 grams) • bacon • hard-boiled egg • Chopped green onion

tray mixed vegetables for cocido (includes celery, carrots, parsnip, leek) • tray mixed meats for cocido (beef, pork belly, hen, ham with bone) • Chicken carcasses • potatoes, peeled and cut into pieces • blood sausage (you can also add chorizo if you like!) • dried chickpeas (unsoaked) • garlic cloves • Water • salt • smoked paprika (Pimentón de la Vera) • Olive oil

whole chicken thighs, cut into 3 pieces each. Do not use parts with small bones like the neck. Remove the skin to avoid excess fat • leek • white onion • red onion • garlic, peeled • red bell pepper • carrot • medium ripe tomatoes • dry white wine (about 500 ml) • chicken broth • chicken bouillon cube • bay leaves •

pork ribs • green onion (scallion) • garlic • ginger • water (2 to 2.5 liters) • water (or dashi broth) (250 ml) • dashi powder (or dashi broth) • salt (60 g) • soy sauce • white wine (or sake) • rice vinegar • ramen noodles •

chicken thighs (bone-in, skin-on) • large onion • pomegranate • Pitted dates, to taste • Dried apricots, to taste • Ras el hanout (Moroccan spice blend) • Extra virgin olive oil • Salt, to taste

chicken carcasses or leftover chicken bones • celery stalks • carrots • salted pork bone (preferably from the knee) • ham bone • water (2-3 liters)

Water • beef soup bones • beef shank • small piece of ham • chicken breast • pork belly • Green beans • Potatoes • carrots • chickpeas (about 28 ounces total, drained and rinsed)

dried chickpeas (250 grams) • Mixed meat for cocido (such as chicken, beef, pork, and soup bone) • Chicken broth • beef bouillon cubes • Carrot • Turnip • Potato • Celery • Leek • ground pork and beef (optional; about 500 grams)

ham bones with plenty of meat • pork backbone bones • pig's foot • free-range chicken • carrots • leek • celery stalks • turnips • parsnip • chickpeas (about 500 grams) • Salt • Turmeric, saffron, or food coloring •

salted pork bone (such as rib or backbone) • ham • chicken (breast or leg) • You can add as many types of meat as you like, but chicken, salted bone, and ham are essential. The same goes for the vegetables • large carrot • medium potatoes (or 1 large potato) • chickpeas (about 200 grams) per 2 people (for example: if serving 4 people, use 2 cups chickpeas (about 400 grams)) • Water to cover the meat in the pressure cooker (fill until the meat is just covered) • salt (start with 1 tablespoon (about 15 grams), taste and adjust) • Noodles

pork soup bone • chickpeas • carrot • potatoes • chicken bouillon cube • little chicken • noodles

Assorted vegetable tray (leek, carrot, turnip, and cabbage) • potatoes • Chickpeas • Assorted meats (beef shank, Spanish chorizo, chicken, beef bone, pork belly, ham end, ham bone) • Minced garlic • Sweet and hot paprika • Olive oil • Angel hair pasta • Pickled peppers (optional)

Medium paella pan • short-grain rice (about 150 grams) • water (700–800 ml) • red bell pepper • whole head of garlic • snails • of a rabbit (with bone) • of a rabbit with bone • grated tomato • Sweet paprika • thyme and rosemary

brown lentils • onion • tomatoes • medium carrots • medium potato • green bell pepper • bay leaves • sweet paprika • tomato sauce • Salt • Black pepper • ham bone •

white beans or fabes (about 250 grams) • ham bone • smoked chorizo sausage • smoked blood sausage (morcilla) • pork shoulder • fresh pork belly • large potatoes • cabbage or turnip greens • Salt, to taste • Sweet paprika, optional

cooked chickpeas, 9 oz (250 grams) • carrot • green bell pepper • onion • leek • pimiento choricero paste • Vegetable broth with ham (1 leek, 1 carrot, 1 turnip cut into large pieces, and 1 ham bone) • bay leaf

chicken leg quarter • stewing hen • beef brisket (optional) • cocido vegetable mix (carrot, leek, turnip, cabbage) • Knee bone, ham bone tip, beef marrow bone, Spanish chorizo sausage • Chickpeas • Olive oil • Salt

leek • celery • carrots • parsnip • turnip • cabbage • chicken carcasses • salted soup bones

potatoes • carrots • large can chickpeas (about 18 oz or 500 grams) • thin noodles (about 150 grams) • Food coloring (a pinch) • Salt • ham bone • Chicken carcass • Chicken wings • Chicken drumstick • Pork rib bone • onion •

whole chicken legs • potato • carrots • beef soup bone • cooked chickpeas (about 400 grams) • garlic cloves • fresh parsley • eggs • breadcrumbs • Salt and oil

whole milk (about 1 liter), preferably fresh • ham bone • light olive oil (about 35 grams) • butter (about 35 grams) • all-purpose flour (about 80 grams) • finely chopped cured ham (about 120 grams, preferably jamón ibérico) • nutmeg • Salt, to taste • eggs • crispy breadcrumbs (about 200 grams) • Extra virgin olive oil and light olive oil for frying

assorted meat: beef shank, pork, stewing hen, and free-range chicken • bones: marrow bones, knee bones, and knuckle bones • tray free-range chicken carcasses • blanquets (Valencian white sausages) • potatoes • carrots • parsnips • white turnip and 1 yellow turnip • leek • cabbage • frozen chickpeas • For the meatballs (pelotas) •

beef (shank and short ribs) • beef bones • ripe tomatoes • large onion • garlic cloves • red bell pepper • dried guajillo chiles • whole clove • oregano • cumin • Bay • Oil •

chickpeas • chicken broth (1 liter) • celery stalk • bacon (250 grams) • beef, cut into small cubes (600 grams) • ham bone • brandy (cognac) • heaping tablespoon soy lecithin (to thicken the broth) • potatoes • Turmeric • Saffron or yellow food coloring • Ground black pepper •

dried chickpeas (about 600 grams) • green beans (about 1/2 kilogram) • carrots • medium potatoes • beef shank or brisket (about 1/2 kilogram) • ham hock • marrow bones • fresh chorizo sausages • fresh blood sausage (morcilla) • whole chicken or hen (thigh and drumstick) • salt (to taste) • water (about 4 liters), enough to cover the ingredients •

chicken carcass • broccoli • kale leaves • artichokes • potatoes • leek • celery • Salt and oil • water (2 liters)

small to medium carrots • medium potatoes • leeks • dried chickpeas (about 300 grams) • chicken leg and thigh, or 4 chicken legs • beef shank (about 150-200 grams) • salted soup bones • Hard-boiled egg and ham, optional

water (2000 ml) + 3 tablespoons salt (for soaking the chickpeas) • dried chickpeas (about 500 grams) • water (3500 ml) (for cooking) • carrots (about 200 grams) • potatoes (about 320 grams) • beef shank (about 1000 grams) • fresh pork belly (about 300 grams) • ham ends (about 500 grams, preferably Spanish-style if available) • stewing hen (about 220 grams, 1 small quarter) • chicken (about 250 grams, 1 small quarter) • Spanish cooking chorizo (about 70 grams) • beef marrow bone (about 130 grams, 1 bone) •

dried chickpeas (about 400 grams) • pork belly (about 150 grams) • pork ribs (about 150 grams) • cured soup bones • chicken thighs • carrots • potato • onion