Preparation:

• The day before, they washed the snails very well with water and salt, and they were put in a casserole. Then salt the edge of the pan with salt and cover with water. This is done so that they do not escape.
• Once drowned, they are thrown into another pan and covered with water. We put them to heat to foam them, and once foamed the broth is drained and the snails are reserved.
• On the other hand, we make an onion and add a spoonful of flour. When the sofrito is done, add a spoonful of ground pepper.
• You put a casserole with water, the potatoes, the chorizo, the ñora, the whole tomato and the sofrito of the onion. Then we pour the boiling broth the snails and a little water if necessary.
• In a mortar we put the cumin and we extract the chorizo, the tomato and the ñora of the pot to chop them. This is minced the broth, and let it cook for half an hour.

Preparation:

• Wash the vegetables well and boil them. Once boiled they drain very well with a strainer and itch.
• In a frying pan oil is put and it is put to heat, the garlic is chopped to pieces and once golden they separate.
• In this oil, the tomato and the sardine are cooked, and when done, add the vegetables and garlic, give them a few turns to mix well with the tomato and sardine, and are ready to serve .

Preparation:

• We bought the callus one day before it was cooked; We scorch the veal hands well and wash the remnants well with water, salt and lemon, leaving them with these ingredients until the next day to be completely clean.
• In a pot we add a little oil, frying the onion (grated previously), a little before separating, add the flour and paprika, making a turn (without letting it burn). Put water in the pot, adding corns, celery, chickpeas and a slice of chorizo sliced (leaving a bit to chop).
• Roast the garlic, chopped together with almonds, remaining chorizo and bacon. When the pot has boiled for about 45 minutes, we uncork it, throwing the potatoes into tacos. Once the potatoes have been cooked 10 minutes, add the chopped together with the peppermint, letting it boil for about 10 minutes.

Preparation:

• In a frying pan sauté and boil for about an hour the meat (the rabbit, turkey or  chicken).
  Prepare the sofrito by tossing the tomato to the pan (grated) and mixing it with the rice, giving a few turns to take it well, along with the sausages cut and a little golden, the white cut but not browned.
• Measure the rice and add the broth of the meat, 1 cup or ½ of broth per ½ of rice per serving, a little salt and seasoning.
• As this rice goes to the furnace it is suppressed to him 1 glass or ½ of broth, depending on the class of rice, because some consume more than others.
• When the rice lacks 7 or 8 minutes to separate, add the eggs well beaten above, and put in the oven to be heated in advance, until the eggs are set (about ½ hour or something less).

Preparation:

• Chop the vegetables (not lacking tender garlic, or artichokes) and fry. Put a little water and boil for 15 to 20 minutes.
• Then pour the rice, salt and saffron. It is cooked like the other rice and when it is finished they put the fried anchovies on top.
• Wait until it is ready.

Preparation:

Lentils, beans and vegetables are boiled in a pot; Apart the sautéed onion and the tomato, to which they will be added the flour, the pineapple or the paprika. This sofrito is poured over the pot, giving a few boils to mix well. When it is in its point the rice is added, until its cooking.

Serve right away.