Ingredients:
12 shrimps, peeled and deveined (boiled hot)
4 potatoes, peeled, cubed and cooked
2 avocados
2 chives stalks, chopped
1 red onion, julienned
1 sweet pepper, chopped
1 clove garlic, minced
1 can black olives, chopped
2 tbsp olive oil
Juice of 1 lemon
Salt, paprika and pepper
Preparing:
Combine in a bowl the potatoes with shrimps, avocado, onion, sweet pepper, chives and olives.
Mix the lemon with olive oil, garlic, paprika, salt and pepper to make dressing.
Bathe salad with dressing and serve.
Ingredients:
800 g of cooked octopus, cut into slices
¾ t olive oil
1 small can boneless olives
1 egg
1 tsp ketchup
Juice of 1 lemon
Salt and pepper
Preparing:
Blend the egg into the blender.
Pour the olive oil and blend.
Add lemon juice, salt and pepper to form a mayonnaise.
Add the ketchup and olives and blend until form a homogeneous mixture.
Bathe cooked octopus with mayonnaise and serve.
Ingredients:
2 lb boned leg of lamb, cut in cubes
1 cup pitted black olives
3/4 cup dry white wine
1/3 cup olive oil
2 garlic cloves, crushed
1 onion, sliced
1 red chilli, chopped finely
Salt and pepper
Preparing:
Fry garlic, onion and chili in olive oil for 5 minutes.
Add the lamb meat and wine and cook for 5 more minutes.
Stir in the olives, season with salt and pepper and trasfer to a casserole.
Cook in a preheated oven (180ºC / 360ºF) for 1hour 20 minutes.
