Tail

oxtail (I use beef tail) (about 1 kg) • large onions • carrots • ripe tomatoes • garlic cloves • strands of saffron • Salt and pepper • dry red wine (about 1/2 liter; use a good quality wine, no water or broth needed) • olive oil (about 50 grams)

oxtail or veal tail (1 kg) • large onion • Mixed pieces of green, red, and yellow bell pepper • carrot • ripe tomatoes • leek • bay leaf • garlic • Ground and whole black pepper • dry red wine (about 1 1/4 cups or 250–300 ml) • beef broth or water (about 475–600 ml) • 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

cleaned monkfish tail, about 2.2 lbs (1 kg) • potatoes • onion • garlic clove • smoked Spanish paprika (Pimentón de la Vera) • Olive oil • Salt

individual monkfish tails • clams (about 250 grams) • peeled shrimp (about 200 grams) • artichokes • sweet white onion • tomato sauce • dry white wine (about 100 ml) • flour • extra virgin olive oil • salt • fresh parsley

frozen monkfish tails • frozen shrimp tails (about 100 grams) • frozen cooked clams (about 250 grams) • fish stock (about 355 ml) • onion, chopped • peas (about 100 grams) • crushed tomatoes (about 100 grams) • garlic cloves • Fresh parsley • Smoked paprika (Pimentón de la Vera)

frozen monkfish tails • Frozen peeled shrimp tails • potatoes • carrot • green bell pepper • ripe Roma tomatoes • Fresh parsley, 6 or 7 toasted almonds • Food coloring, sweet paprika • Salt and extra virgin olive oil

monkfish tail per person • Peeled shrimp • Clams • Onion • Red bell pepper • Garlic • Salt • Cilantro • White wine • Sweet paprika • Whole black peppercorns • Flour •

monkfish tails (individual portions) • onion • garlic • Fresh parsley • white wine (40 ml) • Flour • Fish stock • potato

individual monkfish tails • onion • garlic cloves • chopped parsley • white wine (40 ml) • flour • fish stock • potato

frozen monkfish tails, thawed • zucchini • sweet onion • ripe tomato • large potatoes • salt • ground black pepper • extra virgin olive oil

monkfish tails • red bell pepper, 1/2 green bell pepper, and 1/2 yellow bell pepper • clams (about 100 grams) • black garlic • bay leaves • fish stock (250 ml) • white wine (about 60 ml) • drizzle of extra virgin olive oil • Salt • Parsley • onion • medium potato

leeks • medium onion • large garlic cloves • ripe tomatoes, grated • red bell pepper • Fresh parsley (a bunch) • white wine (about 80 ml) • Flour for dredging the fish • monkfish tails • potatoes • Smoked paprika

monkfish tails • clams (about 400 grams) • potatoes (about 600 grams) • frozen peas (about 150 grams) • large onion • garlic cloves • dry white wine (120 ml) • fish stock (about 800 ml) • Olive oil • Salt and black pepper • Chopped parsley

frozen monkfish tails • frozen shrimp (about 200 grams) • garlic • cilantro • flour • cooking wine • water • extra virgin olive oil • hard-boiled eggs • salt • ground pepper

ground meat (beef, pork, or a mix) • Fresh cilantro (or dried if you don't have fresh) • flour • salt and pepper • garlic or garlic powder • fresh cuttlefish or 14 oz of frozen cuttlefish pieces • shrimp tails • sweet onion • garlic • crushed tomatoes • white wine • chicken or fish broth •

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

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)

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

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) •

–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)

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

Squid • Jumbo shrimp tails • onion • green bell pepper • red bell pepper • turmeric • ginger • garlic powder • ground cilantro • black pepper • saffron • salt •

spaghetti nero di seppia (about 400 grams) • garlic, minced • clams (about 250 grams) • raw Argentine red shrimp tails (about 250 grams) • cuttlefish, chopped (about 100 grams) • lemon • little chopped parsley

oxtail or beef tail (about 1.5 kg) • water (about 500 ml) • dry red wine for cooking (about 1 liter) • green bell pepper • red bell pepper • large onion • carrots • leek • tomato • garlic cloves • celery stalk • bay leaves •

small monkfish tails or half a hake • large sweet onion or large scallion • garlic • Fresh parsley • clams • flour (about 16 grams) • fish stock (1 liter) • potatoes • Olive oil • Salt • Black pepper • Optional special touch: 1/2 cup dry white wine (or white vermouth—be bold and try it!)

oxtail or beef tail, cleaned and cut into pieces (about 1.5 kg) • good red wine (about 500 ml; avoid boxed wine) • chicken or beef broth (about 500 ml) • shallots • green onions • red bell pepper • carrots • tomatoes • garlic • saffron • small piece fresh ginger • honey or agave •

Oxtail or beef tail • Thyme • Rosemary • Salt and pepper • Bay • Red wine • onions • tomato • carrots • garlic • Leek • Flour for dredging

oxtail or beef tail, cut into pieces • leek • red bell pepper • green bell peppers • onion • garlic • tomatoes • bay leaf • red wine (60 ml) • chicken broth (about 1/2 liter) • Salt • Extra virgin olive oil

oxtail or beef tail (about 1.5 kg) • large onion • carrots • red bell pepper • leek • garlic • red wine (750 ml) • beef broth or water (1/2 liter) • bay leaves • saffron • whole cloves • Salt and pepper •