Squid

fresh calamari • tomato confit (homemade with sun-dried tomatoes for me) • black olive tapenade (homemade for me) • smoked garlic • olive oil • smoked garlic • chopped parsley • lemon

long-grain rice (about 600 grams), preferably Valencia rice • clams • squid (about 200 grams) • peeled shrimp (about 250 grams) • monkfish (about 450 grams) • tomatoes • flat-leaf parsley • ground saffron • fish stock (about 1.5 liters) • garlic cloves • olive oil • salt and freshly ground black pepper •

sea bream • mackerel • large shrimp • squid • (use any available fish) • potato and 1 sweet potato • carrot • garlic • onion • celery root • turnip • paprika (optional) •

potatoes (about 2 kg) • onion • small shrimp (about 100 g) • mussels (about 100 g) • calamari (about 100 g) • scallops (about 100 g) • butter (about 250 g) • fresh parsley • light cream (about 1 liter) • bouillon cube • Salt • Pepper •

shrimp • mussels • Squid • garlic • vol-au-vent pastry shells • Béchamel sauce • Salt and pepper • Chopped parsley and garlic (persillade) • Shredded cheese • mushrooms (about 300 grams)

carrot • green onion (scallion) • sea scallops • cucumber • mung bean sprouts (about 150 grams) • dried wood ear mushrooms • cooked shrimp • water (3 liters) • rice vermicelli noodles (about 200 grams) • beef steaks • boneless, skinless chicken breasts • duck breast strips (about 150 grams) •