Madrid-style tripe

Preparation

Rinse tripe hot in a colander. Prepare chorizo, sausage and ham.
Cook onion in oil for 8 minutes; add garlic for 30 seconds. Stir in paprika briefly.
Add stock, bay, tripe, chorizo and ham. Cover and simmer gently for 75 minutes.
Add blood sausage only for the final 15 minutes so it stays intact. Season carefully.
Remove bay, rest 10 minutes and serve hot.

Heat oil. Cook onion and pepper over medium heat for 8 minutes until soft.
Add courgette for 5 minutes. Stir in tomatoes, sugar and salt.
Simmer uncovered for 15 minutes until noticeably reduced. Taste.
Make four wells, crack in eggs, cover and cook 5 to 7 minutes until whites are set.
Serve pisto and place ham on top only at the end.

Wash beans, trim ends and boil in salted water for 6 minutes. Drain and cool under cold water.
Pat pork dry, season, and sear in hot oil for 2 to 3 minutes per side. Remove and cover loosely.
Fry pepper for 4 minutes in the same pan. Add finely chopped garlic for 30 seconds.
Add beans and stock; heat 3 minutes. Return pork and juices for 1 minute.
Check pork is just cooked through, season and serve immediately.

Scrub mussels under cold water; discard open ones. Steam covered with wine for 3 to 4 minutes until open. Discard closed mussels and strain the liquid.
Cook onion in oil for 5 minutes, add garlic for 30 seconds. Stir in flour and paprika for 20 seconds.
Add tomatoes, stock and mussel liquid; simmer gently for 8 minutes. Season cautiously as mussel liquid is salty.
Put hake into sauce, cover and cook gently for 5 to 7 minutes, until it flakes easily.
Add mussels and parsley, warm 1 minute, season with pepper and serve.

Have the stock and saffron ready. Season chicken with salt and pepper.
Heat oil in a wide pan and brown chicken for 4 minutes. Remove.
Cook pepper and onion for 6 minutes; add garlic for 30 seconds. Stir in paprika briefly.
Add rice and turn for 1 minute. Return chicken and add hot saffron stock; spread once evenly.
Bring to a boil, then cook uncovered over low heat for 16 to 18 minutes. Do not stir. When rice is tender and liquid absorbed, cover and rest 5 minutes.

Mix beef, egg, breadcrumbs, garlic, parsley, salt and pepper briefly with your hands. Rest for 10 minutes so the crumbs absorb moisture.
With damp hands shape about 16 equal meatballs. Do not compress them firmly or they become tough.
Heat oil in a wide pan over medium-high heat. Brown the meatballs in two batches for 4 minutes each, turning them; they need not be cooked through. Remove.
Cook onion in the cooking fat for 5 minutes until soft. Stir in paprika for 20 seconds, then add tomatoes and stock.

Pat the rabbit pieces dry with kitchen paper and season both sides with salt and pepper. Peel the garlic; lightly crush 6 cloves with the flat side of a knife and finely chop the remaining 4 cloves.
Heat the olive oil in a wide casserole over medium-high heat. Turn the crushed garlic cloves in it for 1 to 2 minutes until light golden, then transfer them to a plate. If they turn dark, they will taste bitter.
Add the rabbit to the casserole in two batches and brown each side for 3 to 4 minutes. Turn the pieces only when they release from the base.

If using salted cod, desalt it first for 24 to 36 hours in plenty of cold water in the refrigerator, changing the water at least three times. The fish must already be desalted for this recipe. Remove stems and seeds from the choricero peppers and soak them in the hot water for 20 minutes.
Peel the onions and garlic. Cut the onions into fine strips and the garlic into thin slices. Soak the bread in 3 tablespoons of the pepper soaking water until soft. Reserve the remaining pepper water.
Warm the olive oil in a wide casserole over low to medium heat.

Put the eggs in a small saucepan and cover completely with cold water. Bring to a boil, cook for 9 minutes once boiling, then cool under cold water. When warm enough to handle, peel them, separate yolks from whites, dice the whites and set them aside.
Meanwhile, peel and finely dice the onion and garlic. Toast the almonds in a dry frying pan over medium heat for 3 to 4 minutes, shaking the pan often. Remove them as soon as they smell fragrant and light golden; do not let them turn dark.
Heat the olive oil in a wide casserole over medium-high heat.

Heat a paella pan at least 38 cm wide over medium-high heat and add the oil. Pat the chicken and rabbit dry, season with salt, and brown in one layer for 8–10 minutes, turning until golden all over.
Push the meat to the edge. Add the tomato to the centre and cook over medium heat for 5 minutes until darker and thick. Stir in the paprika for only 10 seconds so it does not turn bitter.
Carefully add the hot water and scrape the browned bits from the base.