Fry the almonds and book. Praise and then remove the meat over medium heat. In the same oil, soften the onion cut in juliana. When it is already bleached, add the meat; stir everything, remove it well, and incorporate the wine. Let it cook for about 5 or 7 minutes. Add the well-minced almonds and cream, and let uncooked, stirring from time to time (see salt point) until the meat is tender and the sauce is thick.

Preparation: Trocking cod in 300-gram tacos. Then we introduced it into a vacuum packaging bag along with the ingredients of cod (Extra Virgin Olive Oil, garlic, guindilla, thyme and rosemary). Then we cook the cod at 65 degrees for approximately 25 minutes, after the cooking is finished, we take out the cod and assemble the pil pil.

Bleach the triguero asparagus and cool in ice, skip the asparagus with a little garlic, add the vegetable broth and crush to get the asparagus cream by putting it to the point of salt.

Dehydrate the smoked Iberian pancake at about 40 degrees for 48 hours, once dehydrated, it is stranded into a millet and a little extra Virgin Olive Oil is added thus getting the smoked Iberian pancake oil.

In a deep frying pan we heat the oil, and when it is at its point we fry in it the onion made slices, the garlic and the roast. When they are golden, we take them out of the frying pan and put them in the mortar next to the parsley that we will have minced very fine, the saffron strands, the ground pepper, grating all very well, adding to the mortar to dissolve the white wine glass.

In the meantime we will have cleaned the chicken, split it into small pieces, and seasoned it. We put the pieces of meat in the pan with the same oil from the previous saffrito, and we move until the meat is golden, then we add the ripe grated tomatoes, the broken green pepper, and the brown pepper made strips. When the tomato is fried, we add the contents of the mortar to the stew, and a little water if necessary, and let it boil for 15 minutes, as the campero chicken meat is always something harder than the farm.

Finally we will add water according to the diners, and when it is hot we will throw in the rice and the yellow coloring carterilla, and we move. We let it cook until the rice is at its point, and if we want it warmer we will add hot water.