3 tablespoons extra-virgin olive oil
12 cloves garlic, chopped
3 carrots, chopped
2 yellow onions, chopped
1 bunch celery, chopped
4 cups chicken stock or broth
1 cup red wine vinegar
2 tablespoons smoked spanish paprika (sweet)
2 wine corks
1 medium octopus (about 5 pounds) (will shrink extensively)
Salt and freshly ground black pepper
Extra-virgin olive oil, for sauteing
6 cloves garlic
1 pound dried chick peas, soaked overnight
2 tablespoons ground cumin
1 cup tahini
1/2 cup freshly squeezed lemon juice
Salt
1 pound ground beef
1 pound lamb shoulder, ground
1 1/2 tablespoons cumin
1 teaspoon ground allspice
1 teaspoon coriander
1 teaspoon fennel seed
1 teaspoon paprika
1/2 teaspoon cayenne pepper
5 cloves garlic, minced
1 red bell pepper, finely diced
1/2 red onion, finely diced
1 tablespoon olive oil
2 jalapenos, finely diced
2 heirloom tomatoes (any ripe tomato will work), finely diced
1 medium red onion, finely diced
1 bunch fresh flat-leaf parsley, finely chopped
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Salt
1/4 cup extra-virgin olive oil, for grilling
Salt
Smoked Spanish paprika, for garnish
Fried chick peas, for garnish
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