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.

The chopped onions and peppers cut into pieces are rehoged in the oil, when the onion begins to golden, we add the pieces of chorizo and ham that we have previously broken, adding also the olives and finally the parsley and the chopped garlic.

Then we'll throw out the rice and we'll have a little rehogue, then add a liter of boiling water. We will season with pepper and salt, leaving to cook all about 25 minutes, depending on the cooking time of the type of rice used.

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.

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.

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.

Sprinkle the frog laces. Put the oil and butter to heat in a frying pan and fry with the mixture the anchors. Pass them to a hot source, sprinkle them with part of the oil and butter mixture, lemon juice and chopped parsley, and serve them immediately.

The cheese is undone with a fork and mixed with flour, the medium over powder yeast, the melted butter, a pinch of salt and milk, until a light paste is obtained.

It's allowed to stand for an hour. After the rest, with the help of two spoons, a few balls are made that we will fry in the frying pan. When they're fried, we let them slip on absorbent paper. Finally, let's get some sugar, cinnamon and a little ground white pepper.

Preheat the grinator. Discard the eggplant tail and cut it with 1 cm thick slices. Put the slices on the grid and paint them over with olive oil. Leave 5 minutes, turn around the slices and paint and put in the grinder another 5 minutes. Repeat the same operation with all the slices until all of them have been golden.

Heat in a pan, on medium-high heat, with 4 tablespoons of olive oil and soften the onion until it is soft and transparent. Add garlic, lower fire slightly and leave two more minutes. Withdraw.

In a bowl mix the cheeses, parsley, mint, onion and garlic (from the pan), salt and pepper. Add two smoothed eggs and mix again.

Preheat the oven at 180 ° C Put the golden eggplant slices in an oven source. Expand part of the cheese mixture over each slice and cover with the remaining slices, making a kind of sandwich. Spread whipped egg over the eggplants. Bake the eggplants for 30-35 minutes or until the top has been golden and the egg curved. Serve right away.

The bread is fried in the oil and removed. Add the onions cut into medium and rehome pieces, along with the rosemary branches. Add tomatoes into pieces without skin or seeds. Once rehoged, add the peeled artichokes - only the white part -, quartered, removing the inner and lemon-anointed fur.

Praise, and rehouse for a few minutes. Add a mallet made with the pineapples and the slice of fried bread. Cover water and let them cook until they are tender. Rectify with salt and, in serving, put the raisins and potatoes above.