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Tapenade
1 1/2 cups Spanish Manzanilla olives
1 clove garlic, finely chopped
1 teaspoon capers, drained
1/4 cup extra virgin Spanish olive oil
1 teaspoon lemon juice
2 Tablespooons fresh cilantro, chopped
Freshly ground black pepper to taste

In a food processor, combine olives, garlic and capers. Process until just smooth, scraping down the sides of the bowl if necessary. With the machine running, slowly drizzle in the oil and lemon juice through the feed tube and process until well combined. Transfer the mixture to a bowl and fold in the cilantro and pepper. Let rest at room temperature for 1 hour before serving.  Spread on toasted bread.

Paella
1-1/2 pounds lobster, cooked
1 pound shrimp
12 small clams
1 qt mussels
1-1/2 pounds chicken
1 teaspoon oregano
2 peppercorns
1 clove garlic; peeled
1 1/2 teaspoons salt
6 Tablespoons olive oil
1 teaspoon vinegar
2 ounces ham; cut in thin strips
1 chorizo, sliced
1 ounce salt pork, finely chopped
1 onion, peeled and chopped
1 green pepper, seeded and chopped
1/2 teaspoon ground coriander
1 teaspoon capers
3 Tablespoon tomato sauce
2 1/4 cups rice, washed and drained
4 cups boiling water
1 teaspoon saffron
1 cup peas
1 can pimientos

Remove meat from the lobster. Peel and de-vein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pieces. Combine oregano, peppercorns, garlic, salt, two Tablespoons of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture.

Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate heat. Add ham, chorizo, salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat. Add tomato sauce and rice and cook 5 minutes. Add boiling water, saffron and shrimp. Mix well and cook rapidly, covered, until liquid is absorbed, about 20 minutes.  With a large spoon, turn rice from top to bottom.  Add lobster meat and peas; cover and cook 5 minutes longer. Steam mussels and clams in a small amount of water until shells open.  Heat the pimientos and drain. Use the mussels, clams and pimientos as a garnish.  6-8 servings.

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This page last updated on 07/04/2003