Style

corn kernels (about 300 grams) • flour • milk (240 ml) • butter • egg whites • eggs • cooked chicken thighs, shredded • large onion, chopped • hard-boiled eggs • paprika • yellow food coloring • powdered sugar •

whiting fish • All-purpose flour • large egg • Oil for frying • Salt • Lemon

dried chickpeas (about 400 grams) • chicken (about 400 grams) • ham (about 350 grams) • beef shank (about 250 grams) • pork belly (about 180 grams) • large onion (about 8 oz or 220 grams) • large leek, white part only (about 4 oz or 120 grams) • potatoes, cut into large pieces (about 14 oz or 400 grams) • large carrots (about 9 oz or 250 grams) • garlic cloves • chicken bouillon cube • extra virgin olive oil (about 15 grams) •

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

or pieces of bread • eggs • milk (about 60 ml) • Salt • Black pepper • Oregano • Tomato • Semi-cured cheese • Mozzarella cheese • Mushrooms • Spanish-style chorizo • Cooked ham

red bell pepper • green bell pepper • Potatoes (roughly broken into chunks) • fish stock (fumet) (about 1 liter) • onion • garlic • albacore tuna (about 500 grams) • Sweet paprika • Olive oil • Salt and pepper, to taste • white wine (about 60 ml) • Crushed tomatoes

fresh anchovies (about 500 grams) • Sunflower oil • Salt • Chickpea flour • Candied peppers

eggs • tuna • Piquillo pepper • Sliced cheese • Oregano • oil

very thinly sliced grass-fed beef strips, about 3/4 inch (2 cm) wide (such as top round, sirloin tip, rump, chuck, or shoulder) • soy sauce (use tamari if you avoid wheat, and choose a traditionally fermented one if possible) • sugar (preferably raw cane sugar, panela, coconut sugar, or honey) • medium scallions, finely chop the white part and slice the green tops thinly, reserving some of the green for garnish • garlic cloves, finely minced • dry sherry • sesame oil for marinating (or substitute with light olive oil if needed) • Oil for stir-frying (use a high-quality light olive oil for high heat; avoid polyunsaturated oils like sunflower or refined oils for frying) • Salt to taste (I used 1 teaspoon unrefined sea salt) • crushed red pepper flakes (this amount makes it noticeably spicy but not overwhelming; adjust to taste or omit if you prefer mild) • Sesame seeds (optional)

pork cheeks • leek • onions • carrots • beef broth (about 750 ml) • red wine (about 500 ml) • Pedro Ximénez sherry (about 500 ml) • Olive oil • Salt • Ground black pepper

medium fresh cod fillets • large onion • Sweet paprika • white wine (about 100 ml) • Salt • Flour (for dredging) • medium potatoes

onion • carrot • mushrooms • chicken broth (about 750 ml) • fresh ginger, minced • chicken breast • rice noodles (about 75–100 grams) • garlic cloves • chives • dried chili pepper

pig’s feet, cut into quarters • onion • tomatoes • red bell pepper • green bell pepper • garlic cloves • olive oil (about 45 ml) • bay leaves • Herbes de Provence (such as thyme, basil, oregano, savory, etc.) • Salt • White wine • For the picada: 6 almonds, 6 hazelnuts, 1 garlic clove, and 1 small slice of fried bread

pork in one piece (loin, leg, or flank) • coarse salt • black pepper • ground cumin • garlic (crushed) • oregano • fresh lime juice (about 240 ml)

light cream cheese (about 600 grams) • plain nonfat Greek yogurt (about 300 ml) • eggs • erythritol or xylitol (about 70 grams) • whole wheat flour

espresso cups rice (about 1/2 cup or 100 grams) • espresso cups low-fat or whole milk (2-3% fat) (about 1 3/4 to 2 cups or 400-480 ml) • brown sugar • salt • Vanilla extract and ground cinnamon, to taste • Raisins, dried apricots, walnuts, almonds, etc., to taste

large eggs • cream cheese (about 1 kilogram) • heavy cream (about 1/2 liter) • sugar (about 250 grams) • flour

large eggs • sugar (140 grams) • cream cheese (like Philadelphia, 300 grams) • wedges creamy processed cheese (like Laughing Cow) • cornstarch (corn flour) • heavy cream (140 grams)

beef stew meat, cut into chunks (500 grams) • carrots • onion • tomatoes • Green peas • Red wine • Flour • Ground black pepper • Nutmeg (optional) • Olive oil • Salt

(about 2 2/3 cups) dried chickpeas or large chickpeas • small pig's foot • onion • garlic • green bell pepper • small ripe tomato • whole black peppercorns • paprika • (about 2/3 cup or 150 ml) white or rosé wine • bay leaf • dried thyme • good-quality chorizo sausage •

dried giant lima beans (about 500 grams) • bay leaves • Vegan chorizo, to taste • organic tomato (optional) • organic garlic (optional) • Ground cumin, to taste (optional) • Smoked paprika, to taste (optional) • Homemade vegetable broth • Filtered water

oxtail (about 1 kg) • carrots, sliced • onion, chopped • red bell pepper, chopped • garlic • red wine (about 240 ml) • Salt, flour • bay leaf

Carrot • Red bell pepper • oxtail (1 kilogram) • Salt, black pepper, oregano, thyme • garlic cloves, sweet paprika, 1 red bell pepper • onions, thinly sliced • red wine (about 250 ml)

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

mixed ground meat (about 400 g) • sandwich bread • garlic • eggs • white wine (about 60 ml) • chicken or beef broth (about 480 ml) • Grated cheese • Milk • Flour • Chopped parsley • Black pepper • Oil and salt

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) •

oxtail (about 1.5 kg) • water (1.25 liters) • dry white wine (200 ml) • Roma tomatoes • garlic cloves • whole cloves • onions • leek • paprika • All-purpose flour for dredging

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

oxtail or beef tail (I buy frozen bags at the grocery store and the result is very good) • large onion • red bell pepper and 1/2 green bell pepper • carrots (3 if they are small) • large garlic cloves • bay leaves • very ripe tomatoes • leeks • oloroso sherry (about 500 ml) • Salt, oil, and pepper • As a personal touch, 2 tablespoons beef extract (such as Bovril) help enhance the flavor and darken the sauce