3 tablespoons olive oil, divided
2 medium onions, thinly sliced
3 bell peppers (1 orange, 1 red, 1 green), thinly sliced into strips
1 teaspoon sugar
1/2 teaspoon sweet paprika

1 pound fully cooked sausage, such as linguiça or kielbasa, cut in half lengthwise and crosswise into 6-inch-long pieces
1 cup dry red wine
2/3 cup Kalamata olives, pitted

1 baguette, halved lengthwise, cut crosswise into quarters
portuguese, sausage, peppers

5 tablespoons olive oil
1 medium onion, chopped
2 green Italian frying peppers, halved, seeded, and diced
4 garlic cloves, chopped
1 1/2 lb tomatoes, coarsely chopped
1 1/2 lb boiling potatoes (3 medium), peeled and cut into 3/4-inch cubes
3 cups chicken stock or broth
3/4 teaspoon ground cumin
1/4 teaspoon crumbled saffron threads (0.2 g)
4 long sprigs of fresh parsley, tied together into a knot
1 Turkish bay leaf
2 teaspoons fine sea salt
1/4 teaspoon black pepper
1 1/4 cups broken-up fideos (pasta nests) or spaghetti broken into 1- to 2-inch lengths (4 oz)
4 large eggs (shells washed)
potato, noodle, stew

1 lb large boiling potatoes (about 2)
3 large eggs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1/4 teaspoon chopped fresh tarragon
2 tablespoons unsalted butter, softened
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup all-purpose flour
3/4 cup fine dry bread crumbs
About 4 cups olive oil (not extra-virgin) for frying

Special equipment: a potato ricer; a deep-fat thermometer
Accompaniment: saffron alioli
potato, croquetas, saffron

3 small potatoes sliced thin in mandoline

Olive Oil

1/4 onion sliced thin in mandoline

1 sausage or chorizo

1/2 cup your favorite cheese

4 eggs (scrambled with a dash of milk)
cheese, egg, onion