Duck and chorizo paella. Rendered duck fat was used for the pork ribs (below). Broth was the liquid from previously slow cooking the pork ribs. We cooked this over a wood fire. It was 100 F out.
Mussels, fish, shrimp, bacon cataplana. Simply fry the bacon then dump everything into the cataplana, add 1/2 bottle white wine, close cataplana and place it in the fire. So easy to cook. So hard to clean the black soot off the shiny copper cataplana :-(
Pork spare ribs. Slow cooked 8 hrs, then roasted on grill, finally fried in duck fat.