Peel and wash the potatoes and cook in water with some salt. Wash the peppers and paint them with Extra Virgin Olive Oil. Put them to roast at 180 degrees. Once roast, peel and reserve. In thermomix we put to shredding the potato with pepper and pulp, at speed 9 for 4 minutes. Once crushed we emulsify it in Virgin Olive Oil at speed 9 by adding liquid gold in a fine thread. We already have the Rin-Ran.

Dismute the cod with your hands in fine strands.

We cut the bread into small slices and toast it in the salamander, join it with the Rin-Ran and put a bouquet of decayed cod. We present it with leaves as an ornament and with a few drops of Olive Oil.

He takes his skin off the hare and lets him pray one night.

We put it in a mud pot and add the white wine glass, or if you prefer, you can use cognac, add the extra virgin olive oil glass, and the water glass.

We put the pot on a live fire until it starts to boil the stew, then we'll take the flame off and let it all cook for about four hours.

With flour, water and salt, we make a fine mass. In a saucepan we fry the chopped onion, two garlic teeth, green pepper and peeled and chopped tomato; we add the fleshy part of the dry pepper previously set to soak, and a tablespoon of pepper. Add the desalted, dried and demised cod and the well-washed clams, and we rehogue.

In a mortar, a garlic, saffron strands, pepper grains and cumins, this pasta is melted with water and poured into the saucepan. We add half a liter of water, we season and put it in the fire.

In the meantime, we stretch the mass with the roller to almost the bulk of a paper, and cut it into small pieces. When the contents of the saucepan begin to boil, we will add the pieces of dough, allowing them to heat until they are well cooked, adding a few leaves of peppermint.

• Clean the pumpkin of skin and nuggets and crush it with the fork. Listen to it in a colator for at least half an hour, so you can release all the juice you can.
• In a little extra virgin olive oil, fry the choriceros peppers and the guindilla, with care that it does not burn. Book the oil.
• Mach in a mortar the meat of the peppers and the glove, making sure that it is as fine as possible. If you can, use a shredder.
• Put the pumpkin mashed into a bowl and add all the ingredients: cinnamon, caravan, choriceros peppers and shredded glove, sugar and grated cheese. Mix well and add grated bread to absorb excess water and remain a bit more compact mass (I added it as 150 gr.)
• Go forming portions of the size of a bake of bread and fry them in the oil to fry the ñoras, turning around very carefully as you form the bake.
• When you see them in some color, you get them out and you let them slip on absorbent paper.
• It serves warm or cold, sprinkled with sugar and cinnamon.

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.