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Tapas Recipes (Courtesy of Harry)

1. HERBED GOAT CHEESE AND PROSCUITTO SHRIMP
2. CHICKEN AND ANDOUILLE STRUDELS
3. THREE CHEESE FOCACCIA
4. TUNA AND OLIVE CROSTINI
5. STUFFED NEW POTATOES
6. PIQUILLO PEPPERS STUFFED WITH SPICY SALMON TARTAR WITH LEMON OIL
7. FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO
8. OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL
9. TORTILLA ESPANOLA: SPANISH OMELETTE (#1)
10. GRILLED SERRANO HAM AND MANCHEGO CHEESE CROSTINI
11. CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE
12. GRILLED PORTOBELLOS WITH HAZELNUT GREMOLATA
13. MUSSELS WITH HAM, PEPPERS, AND TOMATOES
14. PAN ROASTED SHRIMP WITH TOASTED GARLIC
15. CARROTS SEASONED WITH HERB
16. TORTILLA DE PATATA & CEBOLLA
17. SHRIMP FILLED ZUCCHINI BLOSSOMS
18. TAPAS STYLE SQUID AND OLIVES
19. SPANISH STYLE BRUSCHETTA
20. TUNA CUBES
21. GRILLED CLAMS WITH SMOKED CHILI-CACHUCHA MOJO AND BACON
22. ARCTIC CHAR AND SHIITAKE CAKES
23. ROASTED ALMONDS
24. CHICK-PEAS AND SPINACH TAPAS
25. SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS
26. TORTILLA ESPANOLA: SPANISH OMELETTE (#2)
27. Bayonne Ham and Sheep's Milk Cheese Terrine
28. Garlic Shrimp
29. Garlicky Shrimp with Yellow Rice
30. Marinated Olives
31. Spinach Empanadas

HERBED GOAT CHEESE AND PROSCUITTO SHRIMP

EMERIL LIVE SHOW #EM1A40

• 12 tablespoons Goat cheese
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh chervil
• 1 teaspoon chopped fresh oregano
• 2 teaspoons minced garlic
• Salt and pepper
• 12 large shrimp, peeled, tail-on and butterflied
• 12 thin slices of proscuitto
• 2 tablespoons olive oil
• Drizzle of white truffle oil

Yield: 12 stuffed shrimp

CHICKEN AND ANDOUILLE STRUDELS

• 1 tablespoon vegetable oil
• 4 ounces andouille sausage, cut into 1/4-inch dice
• 1 pound chicken breast, cut into 1/4-inch dice
• 1/2 cup chopped onions
• 1 tablespoon chopped garlic
• Salt and cayenne
• 1/4 cup water
• 1 cup sweet BBQ sauce
• 1 tablespoon chopped parsley
• 3 tablespoons grated Parmigiano-Reggiano cheese
• 4 sheets phyllo dough

Yield: 4 servings

THREE CHEESE FOCACCIA

• 1 envelope (1/4-ounce) active dry yeast
• 1 tablespoon sugar
• 1 cup warm water (about 110 degrees F.)
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 2 teaspoons olive oil
• 3 tablespoons Kosher salt
• 2 tablespoons coarse black pepper
• 11 ounces fresh ricotta cheese, at room temperature
• 2 large eggs
• 4 ounces salami, julienned
• 6 ounces Mozzarella cheese, grated and at room temperature
• 1/3 cup grated Parmigiano-Reggiano cheese
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped parsley
• Salt and pepper

Yield: 8 to 10 servings

TUNA AND OLIVE CROSTINI

• 12 (1-inch) slices of a French baguette
• Drizzle of olive oil
• 1 (8-ounce) tuna steak
• Salt and pepper
• 1/2 cup Kalamata olives, about 20, pitted
• 1/2 anchovy fillet
• 1/2 teaspoon chopped garlic
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper

Yield: 1 dozen crostinis

STUFFED NEW POTATOES

• 1 dozen new potatoes, scrubbed
• 2 large eggs
• 2 tablespoons homemade or prepared mayonnaise
• 1/2 teaspoon minced garlic
• 1 teaspoon finely chopped parsley
• 2 tablespoons minced red onions
• 1-ounce caviar

Yield: 12 stuffed potatoes

PIQUILLO PEPPERS STUFFED WITH SPICY SALMON TARTAR WITH LEMON OIL

HOT OFF THE GRILL WITH BOBBY FLAY SHOW #HG1B33

• 1 1/2 pounds salmon, cut into 1/4-inch dice
• 3 tablespoons Dijon mustard
• 2 tablespoons pureed canned chipotles
• 1/4 cup capers, drained
• 1/4 cup finely chopped scallions
• 2 tablespoons finely chopped cilantro
• 2 tablespoons olive oil
• 16 roasted piquillo peppers
• 2 tablespoons lemon oil

Lemon oil:

• 1 cup olive oil, divided
• Zest of 2 lemons
• Salt and pepper, to taste

FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO

• 1 heaping tablespoon of mayonnaise
• 3/4 cup sherry vinegar
• 1 3/4 cup olive oil
• 6 anchovy fillets
• 1 shallot, coarsely chopped
• Salt and pepper

Parsley pesto:

• 2 cups parsley leaves
• 2 garlic cloves
• 2 tablespoons pumpkin seeds
• 2 tablespoons fresh lime juice
• 1/2 cup olive oil
• Salt and pepper

Fried Squid:

• 1 1/2 cups rice flour
• 3/4 cup water
• Salt and pepper
• 4 cups peanut oil
• 8 squid, cleaned and sliced into rings

Yield: 8 servings

OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL

• 1 cup pure olive oil
• 2 ounces dried New Mexico peppers
• 1 ounce dried arbol chile powder
• 2 tablespoons ancho powder

Roasted mushrooms:

• 8 cups mushrooms (combination of portobello or cremini, shiitake and oyster mushrooms), stems removed and sliced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup thinly sliced shallots
• 1/2 cup chile oil
• 8 ounces goat cheese, cut into 8 slices
• Salt and freshly ground pepper
• 3 tablespoons fresh thyme leaves

Yield: 8 servings

GRILLED PORCINI WITH EGG YOLKS

MEDITERRANEAN MARIO SHOW #ME1A25

• 2 pounds fresh porcini or cepes
• 3 tablespoons extra virgin olive oil plus 2 tablespoons
• 4 eggs, jumbo

Yield: 4 as tapas

TORTILLA ESPANOLA: SPANISH OMELETTE

• 2 russet potatoes, boiled until tender, peeled and cubed into 1/4inch dice
• 6 eggs
• 4 tablespoons extra virgin olive oil
• 1 Spanish onion, sliced into 1/4inch slices
• Salt and pepper

GRILLED SERRANO HAM AND MANCHEGO CHEESE CROSTINI

MENU OF THE WEEK (recipe courtesy of Bobby Flay; Recipe Copyrighted by Bobby Flay 1998)

• 12 slices French bread, sliced on the diagonal into 1/2-inch thick slices
• Olive oil
• 12 thinly sliced pieces Serrano ham
• 12 thinly sliced pieces Manchego cheese
• Whole grain mustard

Yield: 4 servings

CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE

MENU OF THE WEEK (recipe courtesy of Gourmet Magazine)

• 1/2 cup Spanish olives with pimento
• 1 1/2 teaspoons drained capers
• 1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
• 1/4 teaspoon freshly grated lemon zest
• 2 tablespoons extra-virgin olive oil
• 32 small cherry tomatoes
• Chopped fresh parsley for garnish

With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

Yield: 8 to 10 servings

GRILLED PORTOBELLOS WITH HAZELNUT GREMOLATA

MENU OF THE WEEK (recipe courtesy of Bobby Flay)

• 4 medium portobello mushrooms, stems removed
• Olive oil
• Salt and freshly ground pepper

Gremolata:

• 2 cups hazelnuts, coarsely chopped
• 2 cloves garlic, finely chopped
• 1/4 cup finely chopped parsley
• 2 tablespoons finely chopped lemon zest

MUSSELS WITH HAM, PEPPERS, AND TOMATOES

MENU OF THE WEEK (Courtesy of Gourmet Magazine)

• 2 pounds mussels, cleaned
• 1/8 teaspoon saffron thread, crumbled
• 1/4 cup dry white wine
• 1 onion, minced
• 2 ounces thickly sliced smoked ham, chopped fine
• 1/2 red bell pepper, chopped fine
• 1/2 green bell pepper, chopped fine
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1-pound can tomatoes, drained well and chopped

In a small bowl let the saffron soak in the wine for 15 minutes.

In a large heavy skillet cook the onion, the ham, and the bell peppers in the oil over moderate heat, stirring, until the vegetables are softened, add the garlic, and cook the mixture, stirring, for 30 seconds. Add the tomatoes and cook the mixture, stirring, for 5 minutes, or until it is thickened. Add the saffron mixture and the reserved mussel liquid and boil the mixture until most of the liquid is evaporated. Season the sauce with salt and pepper and let it cool to room temperature. While the sauce is cooling discard the top shell from each mussel and loosen the mussels from the bottom shells. Top the mussels with the sauce and arrange them on a platter.

Yield: about 30 mussels

PAN ROASTED SHRIMP WITH TOASTED GARLIC

MENU OF THE WEEK (recipe courtesy of Bobby Flay)

• 1 cup olive oil
• 6 cloves garlic, peeled and sliced paper thin
• 24 medium shrimp, shelled and deveined
• 1/2 cup garlic oil
• 1 tablespoon ancho chile powder
• 1 tablespoon finely chopped fresh thyme
• Salt and freshly ground black pepper

Place the shrimp in an ovenproof casserole; pour the garlic oil over them and season with the ancho powder and salt and pepper to taste. Cover the casserole and close the grill cover and roast until the shrimp turn pink and are cooked through, about 6 to 7 minutes. Remove the shrimp from the grill; stir in the thyme and sprinkle with the reserved garlic chips. Serve in a bowl with lots of sliced French bread to soak up the juices.

CARROTS SEASONED WITH HERBS

MENU OF THE WEEK (recipe courtesy of Mary Sue Milliken and Susan Feniger)

• 4 large cloves garlic
• 1/2 teaspoons dried oregano, crumbled
• 3/4 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes
• 3 tablespoons sherry vinegar
• 1/2 cup olive oil, for the dressing, plus 2 tablespoons for carrots
• 2 pounds long, tender young carrots cut into 3/4-inch slices on the diagonal
• 3 tablespoons water or as needed
• Pinch of sugar, if desired
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 small bunch flat-leaf parsley, leaves only, finely chopped

Yield: 8 to 10 as part of a selection of tapas

TORTILLA DE PATATA & CEBOLLA

MENU OF THE WEEK (recipe courtesy of Mary Sue Milliken and Susan Feniger)

• 3/4 cup olive oil
• 2 pounds potatoes, peeled and thinly sliced
• 2 onions, finely diced
• 6 eggs, lightly beaten in a large bowl
• Salt and freshly ground black pepper

Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve.

Yield: 4 to 6 servings

SHRIMP FILLED ZUCCHINI BLOSSOMS

MICHAEL'S PLACE, SHOW #ML1A42, TIDBITS, HORS'D,SNACKS

• 12 zucchini blossoms
• 1/2 pound small raw shrimp, peeled, deveined, diced
• 2 tablespoons chopped shallots
• 1 tablespoon fresh tarragon
• 1/4 cup cream
• 1/2 cup French bread cubes, all crust removed
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 cup olive oil
• 1/2 cup flour
• 1/2 cup water

Mix this bread paste with the shrimp and combine well.

Split the flowers open using a paring knife, insert a teaspoon of the shrimp paste inside, and fold the flower closed.

Heat the oil over medium heat in a large saute pan. Mix the flour and water together with a fork and add more flour if the batter is looser than heavy cream.

Dip each flower into the batter and then fry in the hot oil until crisp and golden.

Serve immediately.

Yield: 4 small appetizers

TAPAS STYLE SQUID AND OLIVES

• 1/4 cup olive oil
• 1 small onion, finely chopped, about 1/2 cup
• 1 tablespoon chopped garlic
• 1/4 cup green Spanish olives, pitted, and chopped
• 1/4 teaspoon saffron stems
• 1 tablespoon tomato paste
• 1/2 cup white wine
• 1/2 cup fish broth
• 1 pound clean squid cut into rings, tentacles cut in half
• Salt and pepper

Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away. Add the garlic, stir, and add the olives and cook for 2 minutes. Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.

Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.

SPANISH STYLE BRUSCHETTA

• 12 slices of Italian or French style bread
• 1 clove garlic
• 1/4 cup extra virgin olive oil
• 1 very ripe tomato cut in half
• Salt and pepper

Brush the bread with olive oil and place in the oven, during the final 5 minutes of cooking of the squid.

Remove the squid and the bread from the oven and then immediately rub the bread with the inside flesh of the tomato in order to make the toasted bread moist with the fresh ripe tomato juices.

Yield: 4 to 6 tasting portions

TUNA CUBES

EAST MEETS WEST, SHOW #MT1B40 EAST WEST TAPAS

• 1 pound tuna, cut into 3/4-inch by 3/4-inch cubes
• 1/2 pound hamachi, cut into cubes
• 2 tablespoons soy sauce
• 1/2 tablespoon lemon juice
• 1/2 tablespoon sesame seeds
• 1 piece ginger
• 1 clove garlic
• 1 tablespoon extra virgin olive oil
• 1 pinch dried mixed seaweed
• 1-ounce fresh seaweed from Brittany (rinsed)
• 1 bunch green onions, sliced for garnish
• Bamboo skewers

VINAIGRETTE:

• 1 sea urchin roe
• 1 tablespoon mussel liquid
• 1/2 tablespoon lemon juice
• 1 tablespoon lobster oil
• 1 pinch ginger, chopped

Puree all ingredients in a blender until emulsified.

LOBSTER OIL:

• Bodies of 2 lobsters
• 1 carrot
• 1 piece of celery
• 1/2 onion
• Olive oil
• 1 bunch of tarragon
• 1 teaspoon coriander seed
• 1-ounce tomato paste
• Grapeseed oil

To assemble tuna cubes: layer cubes with seaweed and garnish with sliced green onions. Pick skewer through the cubes. Drizzle with sea urchin vinaigrette.

GRILLED CLAMS WITH SMOKED CHILI-CACHUCHA MOJO AND BACON

• 5 smoked chipotle chili pods, toasted and minced
• 1/2 cup cachucha peppers, stemmed, seeded and finely chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup scallions, white and green parts
• 1/4 cup red onion, minced
• 2 tablespoons garlic, minced
• 1/4 cup cilantro, chopped
• 4 ounces freshly squeezed lime juice
• 6 ounces light olive oil
• Salt and freshly ground pepper

Preheat a grill to medium-high heat. Place bacon in a saucepan over grill and cook until crisp. With a slotted spoon, transfer bacon to a plate lined with a paper towel. Discard bacon fat.

• 4 dozen clams, scrubbed
• 8 ounces bacon, finely diced

ARCTIC CHAR AND SHIITAKE CAKES

ASIAN TAPAS / AMUSE GUELE

• 1 pound char, skinless, 1/2-inch dice
• 1/2 tablespoon rinsed, minced fermented black beans
• 1 tablespoon minced ginger
• 1 cup shiitake mushrooms, 1/8-inch dice
• 2 scallions, sliced 1/16-inch
• 1/4 cup celery, diced 1/16-inch
• 3 tablespoons aioli, below
• 1 cup all purpose flour, in a shallow dish
• 4 eggs, beaten, in a shallow dish
• 1 cup panko, in a shallow dish
• 1 cup baby romaine, 1/16-inch ribbons
• Salt and white pepper to taste
• Canola oil to cook

AIOLI:

• *2 egg yolks
• 1 tablespoon sambal
• 1 tablespoon Dijon mustard
• 2 cups canola oil
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

VINEGAR SYRUP:

• 1 cup balsamic vinegar
• 1/4 cup Chinese vinegar

PLATING
On small plates, place a small mound of romaine. Zig-zag syrup on plate and over romaine. Top with hot cake.

Yield: 4 servings

ROASTED ALMONDS

TASTE SHOW #TS0037

• 1/3 pound blanched whole almonds
• 1 teaspoon peanut oil
• 1 1/2 teaspoons coarse salt

These are best when eaten within a few hours.

CHICK-PEAS AND SPINACH TAPAS

Recipe courtesy Padma Lakshmi

• 10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen leaf spinach
• 19-ounce can (2 cups) chick-peas, drained and rinsed
• 1 red bell pepper, finely diced
• 1 tablespoon snipped fresh chives
• 1 to 2 lemons, juiced or to taste
• 1/4 to 1/3 cup extra virgin olive oil
• Salt and freshly ground black pepper, to taste

In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pi [sic?]

Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy

SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS

Recipe courtesy Jamie Oliver

• 10 small, round baby bell chile peppers (cherry peppers)
• Small bottle olive oil
• 2 good handfuls rocket (arugula)
• 1 good handful parsley
• 1 small handful capers, soaked and drained
• 1 handful anchovies
• 10 tablespoons balsamic vinegar or enough to cover
• Salt and fresh ground black pepper

Yield: 10 servings
Prep Time: 20 minutes
Cooking Time: 45 minutes
Difficulty: Easy

TORTILLA ESPANOLA: SPANISH OMELETTE (#2)

Recipe courtesy Janet Mendel, taken from her newest book about Spanish culture to be published in 2002 by HarperCollins

• 3 large eggs
• Salt, to taste
• 3 to 4 tablespoons olive oil
• 3 large potatoes, peeled and thinly sliced
• 1 onion, peeled and finely chopped
• Green olives, for garnish

Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).

Add the potato and fry for a couple of minutes. Add the onion and mash together.

When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.

Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.

The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists ÔflipŐ the tortilla over onto the plate and slide back into the pan to cook the underside.

Keep shaking the pan lightly so the tortilla does not stick to the bottom.

Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.

Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.

Yield: 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Difficulty: Easy

Bayonne Ham and Sheep's Milk Cheese Terrine

Source: Burt Wolf's Local Flavors, San Sebastian; Terrine Serves 10, Salad Serves 4 Basque-native Gerald Hirigoyen is executive chef and owner of the restaurants Fringale and Pastis in San Francisco. This recipe appears in his book The Basque Kitchen: Tempting Food from the Pyrenees (HarperCollins 1999).

For Terrine:

• 1 1/2 pounds Bayonne ham, sliced 1/8 inch thick
• 1 1/2 pounds sheep's milk cheese, sliced 1/8 inch thick

• 1/2 teaspoon sherry vinegar
• 1 1/2 teaspoons extra-virgin olive oil
• 1/2 tablespoon chopped fresh parsley
• Kosher salt
• Freshly ground white pepper
• 4 handfuls frisee lettuce or other salad greens

• 1 teaspoon olive oil
• All-purpose flour

Cut the ham and the cheese into 20 to 23 very thin slices each, with a minimum measurement of 9 1/2 by 3 1/2 inches. It is better to have slightly larger slices that can be trimmed to fit the terrine exactly than to have pieces that are too small.

Line a 9 1/2 by 3 1/2 x 3 1/2 inch terrine generously with plastic wrap, leaving enough overhang to cover the top of the terrine when it is filled.

Starting with a layer of cheese, alternate layers of ham and cheese until the mold is completely filled, approximately twenty layers of each. Cover the top with the overlapping plastic wrap and press down firmly. Refrigerate overnight.

Garlic Shrimp

Source: Casual Cuisines of the World - Taverna; Serves 4 Spanish tabernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired.

• 1/4 cup olive oil
• 4 large cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 lb medium shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry sherry
• 1 teaspoon paprika
• Chopped fresh flat-leaf (Italian) parsley for garnish

In a sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes. Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.

Garlicky Shrimp with Yellow Rice

Source: All Wrapped Up; Serves 6

INGREDIENTS

Suggested Wrappers: Armenian lavash or eight-inch flour tortillas

• 3/4 cup olive oil
• 1/4 cup coarsely chopped garlic
• 1 tablespoon paprika
• 1/4 to 1/2 teaspoon dried red pepper flakes
• 1 1/2 pounds medium shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley
• 3 plum tomatoes, cored, seeded, and diced
• 3 tablespoons sliced pimiento-stuffed green olives
• One 5-ounce package yellow rice, cooked according to directions, hot

Heat the olive oil in a large sauté pan or skillet over medium heat. Add the garlic, and sauté for 1 minute, stirring constantly, or until the garlic has begun to brown. Add the paprika and red pepper flakes, and sauté for 30 seconds. Raise the heat to medium high, and add the shrimp. Sauté for 2 to 3 minutes, or until the shrimp have turned pink. Season with salt and pepper to taste, and stir in the parsley.

Stir the tomatoes and olives into the rice.

Place the wrappers on a counter, and spoon a portion of rice on one edge of each, leaving a 1 1/2-inch border on both sides. Tuck the sides over the filling, and roll wrappers firmly but gently, beginning with the filled edge. Cut in half on the diagonal, and serve immediately.

NOTE: The rice can be prepared up to a day in advance and refrigerated, tightly covered with plastic wrap. Reheat it in a microwave oven or over low heat.

Marinated Olives

Source: Casual Cuisines of the World - Taverna; Makes 1 or 2 lb

INGREDIENTS

For Black Olives:

• 1 lb brine-cured black olives, rinsed of brine
• 3 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes
• Olive oil

• 1 lb brine-cured green olives, rinsed of brine
• 4 cloves garlic, crushed
• 2 tablespoons dried oregano
• 2 thin orange or lemon zest strips
• Olive oil

Select either the black or green olives to prepare, or prepare both. Combine all the ingredients in a bowl, adding olive oil as needed to cover. Toss well to combine. Cover and refrigerate for at least 2 days. Bring to room temperature before serving.

Spinach Empanadas

Source: The Heritage of Spanish Cooking; Serves 6

INGREDIENTS

For Filling:

• 1 1/2 lb spinach, chopped
• 1/3 cup olive oil
• 4 cloves garlic, finely chopped
• 6 1/2 oz tomatoes, peeled and chopped
• 3 1/2 oz bonito tuna in oil or boiled shrimp (prawns)
• 1/2 cup pine nuts
• 2 eggs, hardboiled and finely chopped
• Salt

• 2 cups all-purpose flour
• 1/4 cup olive oil
• 1/4 cup milk
• A few drops lemon juice
• 1 tablespoon beer
• 1/2 tablespoon baking soda
• Salt
• 1 egg, beaten

FOR FILLING: Boil the spinach for 10 minutes. Drain. Heat the oil in a skillet and saute the garlic on low heat, followed by the tomatoes.

When the tomato mixture is almost ready, add the spinach, bonito tuna and the pine nuts. Cook for 5 minutes, then remove from the heat and add the chopped eggs and some salt.

FOR DOUGH: While the mixture is cooking, prepare the dough. Put the flour in a bowl and add the oil, milk, lemon juice, beer, baking soda and salt. Mix by hand until the dough comes away from the sides of the bowl. Leave to rest for 20 minutes.

Preheat the oven to 400 degrees F. Roll the dough out thinly. Cut into 4-5 rounds. Place a tablespoon of filling on each round. Fold over and seal, making a narrow rim.

Transfer the turnovers to a lightly oiled baking sheet and brush each one with beaten egg. Turn the oven down to 300 degrees F and bake the turnovers for approximately 30 minutes. Serve warm or cold.