String bean

green beans (500 grams) • onion • potato • Paprika • vegetable bouillon cube • olive oil (50 grams) • water (350 ml) • garlic cloves • Olive oil

chickpeas (about 600 grams) • small pumpkin • Green beans • chicken leg quarter • Beef • Fresh pork belly • salted pork bone • salted pork backbone • Cured pork belly • salt

green beans (about 400 grams) • carrots • beef bouillon cube • Salt and black pepper

potatoes • eggs • green beans (about 300 grams) • Extra virgin olive oil • Salt • Vinegar

eggs • cheese (about 100 grams) • cooked rice • cooked green beans (about 200 grams) • chopped onion • Roasted red onion (optional) • Salt • Black pepper • Oregano • Olive oil

flat green beans (about 200 grams) • potatoes • onions • Olive oil • Salt • Vinegar (optional)

Olive oil • cooked chickpeas (about 500 grams), soaked overnight • garlic • onion • tomato • potato • pumpkin (about 100 grams) • green beans (about 150 grams) • large carrot • bell pepper • Bay • Sweet paprika •

potatoes • carrots • green beans (about 450 grams) • Olive oil and salt

medium potatoes • green beans (about 300 grams) • bacon • quail eggs • garlic cloves • olive oil • Nuts, to taste • milk • Salt

chicken wing halves • cut flat green beans • mustard • ketchup • Juice of 1 lemon • olive oil • Salt • garlic clove • Water

eggs • onions • garlic • Black pepper (optional) • green beans • tomato sauce • Salt • Olive oil

chicken and 1.1 lbs rabbit (about 1 kg chicken and 0.5 kg rabbit), cut into pieces • green beans (about 8.8 oz or 250 grams), cut • lima beans (about 4.2 oz or 120 grams) or other large white beans • paprika • saffron • Olive oil • Salt, to taste • bottled water (about 3.5 liters) • grated tomato • sprigs of rosemary

flour tortilla (the kind used for burritos or fajitas) • green tomato (you won’t use the whole thing; save the rest for another dish or as a toast topping) • onion • –3 tablespoons (30–50 g) fat-free ricotta or cottage cheese • Oregano • –1/2 cup (50–70 g) zucchini • kale leaves • mixed vegetables (I used a handful of frozen mixed veggies: eggplant, green garlic, asparagus, green beans)

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 •

bomba rice (about 400 grams) • boneless, skinless chicken thighs or breasts, cut into strips • Green beans • Frozen artichoke hearts, chopped • Canned or fresh tomatoes, crushed • Sweet paprika • Turmeric • Fresh rosemary • Black pepper • Salt • Water • Olive oil

chicken • beef (such as chuck roast or eye of round), or your preferred cut (about 1 kg) • carrots • –4.5 oz green beans (about 100–125 grams) • onion • –5 cloves garlic • tomato • Fresh parsley • Celery and leek • –3.5 oz chickpeas (about 75–100 grams) • bouillon cubes • Fresh herb sprigs (such as mint or marjoram) •

green beans (100 grams) • medium potatoes • carrots • onion • zucchini • pumpkin (100 grams) • artichokes • green bell pepper • red bell pepper • Water • Salt • olive oil (50 ml) •

artichokes • potatoes • carrots • cauliflower • green beans (about 100 grams) • mushrooms • green garlic (or 1 scallion) • Olive oil • Salt • Soy sauce • Ground black pepper • Sweet paprika

chickpeas (about 350 grams) • pumpkin (about 250 grams) • green beans (about 150 grams) • carrot • onion • potato • chicken leg quarter • chorizo sausage • pork belly (about 100 grams) • ground cumin • Water

extra virgin olive oil (50 ml) • chicken, cut into pieces (1 kg) • rabbit (500 g) • chicken livers • green beans, cut into pieces (about 12 oz or 350 g; or use flat Romano beans with reddish spots if available) • lima beans (about 5 oz or 150 g; or use Spanish garrofón beans if available) • grated Roma tomatoes (about 14 oz or 400 g) • Valencia rice, if possible (about 1.1 lbs or 500 g) • sweet paprika • saffron • fresh rosemary • Water, food coloring (optional), salt, and lemon wedges for garnish

rice (1 kg) • Twice the amount of water as rice • Olive oil • Salt • rabbit, chicken, and pork ribs (2.5 kg), cut into pieces • crushed tomatoes (300 grams) • green beans (350 grams) • artichokes (300 grams) • large red bell peppers • vegetable broth (1 liter) • Lima beans (garrofón) • Snow peas •

chicken • rabbit • chicken or rabbit livers • green beans (about 115 grams) • lima beans (garrofón) (about 115 grams) • Salt • Olive oil • Sweet paprika • Yellow food coloring • fresh rosemary • Short-grain rice • tomato sauce •

short-grain rice (about 600 grams) • flat green beans (about 250 grams) • Roma tomatoes • green bell pepper • garlic cloves • chicken, cut into pieces • pork ribs, cut into pieces • Water • Salt and oil • Food coloring (yellow paella coloring)

Iberian pork secreto (about 250 grams) • J. Sendra rice or other short-grain paella rice (about 5.3 oz / 150 grams) • cooked butter beans (garrofón) (about 3.5 oz / 100 grams) • cooked green beans (about 3.5 oz / 100 grams) • white mushrooms, chopped small • Italian green pepper, diced • strips of roasted red bell pepper, chopped • ñora pepper paste or mild dried red pepper paste • garlic clove • Fresh parsley • vegetable broth (about 500 ml) • tomato sauce •

pork ribs, cut into small pieces (I add the meat so the fat gives the rice more flavor and richness) • large handful flat green beans, ends trimmed and cut into 1 1/2-inch pieces • red bell pepper • chickpeas (about 1 1/4 cups), soaked for 12 hours and boiled for about 30 minutes. Reserve the cooking water to add to the rice later • fresh spinach, chopped • green garlic stalks (or substitute 3 scallions) • fresh fava beans • ripe tomatoes, grated, and 2 garlic cloves, also grated. If you have a little parsley, add that too • eggplant • artichokes, trimmed of tough outer leaves, cut into wedges, then halved to get to the tender heart • sweet paprika • food coloring and saffron threads •

chicken wings • pork ribs • garlic • crushed tomatoes (about 400 grams) • Olive oil • mixed vegetables (lima beans and green beans) (about 225 grams) • rice • water (for every 1 part rice, use 3 parts water) • chicken bouillon cube • Salt • Saffron • Rosemary •

chickpeas • green beans • pork belly • chicken leg • fresh pork rib • pork loin • pork backbone bone • water • salt

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)

beef (about 1 kg) • pork or chicken (about 1 kg) • dried chickpeas, soaked overnight (about 750 grams) • large piece of chorizo sausage • onion, peeled and halved • corn, sliced into rounds • Salt • oil • pumpkin, cut into pieces (about 500 grams) • zucchini, chopped • carrots • yam •

Beef shank or chuck • Chorizo sausage • cabbage leaves and 5 oz. green beans (about 150 grams) • Ham bone, beef knuckle bone, and pork backbone (one of each) • Salt pork or slab bacon • Vegetables (cabbage, green beans) • day-old bread and 1 egg (for the filling or 'sapillo') • dried Pedrosillano chickpeas (about 300 grams) • fine noodles (about 150 grams) • water (about 1 liter, for the stew) • water (about 2 liters, for soaking the chickpeas)