We put the leek to stew with the three tablespoons of oil, add 1 liter of water and let us reduce (reserve). We heat the oil with the three chopped garlic and add the flour and the reduction of broth with leeks, past and casting. We heat up 10 minutes on slow heat and reserve. The cod we cook for another 10 minutes with the oven at 160º C. We skip the spinach, we place the cod on top and let's go out to end up sprinkling with the parsley.

It puts some oil in the pan, when it's hot it puts the rabbit and it rehogs.

Then you add the green pepper, the onion, the mushrooms, the artichokes, the tomato, all this small chipped, salt and a little ground pepper, then you put the water with a little coloring and let it all boil together, until the rabbit is tender.

The rice is given and it is allowed to boil for about 20 minutes, until the rice is at its point.

They put on some previously roasted pepper strips.

This dish must be a little warm.

The first thing we're going to do is prepare the Andrajos, to make them I had great help. We put the flour in a large bowl. We added the salt and a little water and started mixing. We'll add the water little by little, depending on the type of flour.

We continue to kneel until it's all mixed up, put some flour on the counter and turn the dough. Let's get some more and you'll see it's easy to handle. To make it easier to work we divide the mass into portions and with the roller we stretch, there must be a very fine mass. There are who forms cakes, who gives it the form of rectangles, triangles or strips. As you cut them off, you leave them on a plate with some flour so they don't hit each other.

We let the rags air while we prepare the rest of the stew.

The fish, on this occasion shrimp, clams and cod. We peel the shrimp, put the clams in water, rinse well and cut the cod into pieces, checking that there is no thorn.

Some artichokes, some garlic teeth, a couple of onions, red pepper. We peel and chew the garlic, peel the onion and cut in juliana. We wash the pepper and cut it into strips.

In a saucepan we put some extra virgin olive oil and add garlic, onion and pepper. We fix the artichokes and add the rest, we have to let the whole vegetable be cooked.

When the vegetables are cooked, we add some saffron strands and we get a little dizzy for the saffron to release all its aroma. A little sweet pepper and a grated or crushed tomato. We let the tomato be cooked, we add the clams and the cod.

We mixed a whole couple of minutes and added water or fish broth, we could have opened the clams apart and cooked the clams and incorporated the broth of both, but I on this occasion had fish broth and I took advantage of it.

Finally the prawns, one rite of rosemary and one of thyme. We let it all cook for about 10 minutes. In the glass of the mixer we put some broth and add a teaspoon of choricero pepper and a few leaves of peppermint, gives them a very special taste, characteristic of this dish.

We shredded it all well and we incorporated it into the casserole, added the scaffolding and let them cook until they are tender, they are done very soon, with about 10 minutes there is enough.

We put the clams in water to unravel them. We put the flour in a deep container and add a little water and a little salt, knead and rest.

Let's cook the clams and the shrimp and reserve this water.

We put the Extra Virgin Olive Oil in a large pan to the fire and prepare a saffrito with onion, tomatoes and peppers, garlic teeth and parsley.

After a few minutes when the saffrito is in place, we put in the desired seasonal vegetables and at this time we will add the reserved water of the clams and the pre-filled shrimp.

We add saffron, cumins, peppermint, pepper, salt and put more water in it until it covers.

We pull the dough with a roller until it's fine.
We cut squares of this mass and when it starts to boil the contents of the casserole we will be throwing the pieces of mass, making them boil until they are cooked.

Finally, we incorporate the peeled clams and the previously desalted and demised cod.

The liver is cooked with a garlic head and dry pepper with a pinch of salt. We put the broth away once it's all cooked. The liver is chopped in the form of a dice and fried in a saucepan along with pieces of bread.

In a mortar are put the peeled garlic, the two pieces of liver, the oregano and cinnamon. It's all good with your hand while adding a little water in which we cook the liver. When it's ready, it goes to the pot where we've cooked the liver and let it boil. The pineapples and grated bread are added to the sauce. We play with the water to get the texture we want.

It's a rough dish for winter dates. It is recommended to accompany with a red as strong as the dish.

The almonds are removed from the skin; for this we scale them for about two minutes in boiling water. We put the bread miga in soak with some water. We peel the garlic. In a mortar we crushed almonds, garlic, bread miga and a salt point. We're working the mallet little by little with the mallet, adding the oil to the pallet until we get a spongy paste. Finally we add the desired vinegar, and we work a little more with the mace, finally adding cold water. We put the liquid obtained in the fridge and let it cool until it is served. We took the bone off the cherries. When we are going to serve, we try it, rectifying, if necessary, the point of salt and vinegar, and finally we add the cherries. We'll be very cold.