"Recipes from the Chef's Kitchen"

Ingredients:
Serves 4 people
1)   2 each Lobsters, #1 each
2)   2 cups Tomatoes, freshly grated without the skin
3)   1/2 cup chopped Onion
4)   6 oz. fresh Squid
5)   1 1/2 cups Rice, Spanish "Bomba" or Arborio
6)   3 oz. Extra Virgin Spanish Olive Oil
7)   1 tsp. chopped Garlic
8)   1 pinch Saffron
9)   Salt to taste
10) 3 1/2 cups Fish Stock

Preparation:
1)   Cut the lobsters into medallions.  Saute with the olive oil.
       Set aside the lobster.  Add the squid and saute a few seconds.
2)   Then add the onion and cook 5 minutes until it is soft and
       slightly brown.  You may need to add a little water to prevent
       it from burning.
3)   Add the garlic and the tomato.  Keep cooking until the tomato
       becomes a nice red deep color.
4)   Add the fish stock and bring to a boil.  Season with salt.  Make
       sure it is a bit salty...because when the rice is added, the dish
       will balance.  Add the rice.  Cook for 5 minutes at a high
       flame.  Move the paella with a wooden spoon.  Add the lobster
       on top and then bring the flame down...but keeping a slow boil.
       Cook for 10 more minutes.
5)   Pleave NEVER again put in your finger or a spoon or the rice
       cooking will not be good.
6)   Set aside and eat right away!

Ingredients:
Serves 6 people
1)   1 Tomato, very ripe and medium diced
2)   1 each Garlic Cloves
3)   5 oz. Cucumber, peeled and diced
4)   3 oz. Green Pepper, seeded and diced
5)   3 oz. Bread, torn into small pieces
6)   3 oz. Extra Virgin Spanish Olive Oil
7)   2 tbs. Sherry Vinegar
8)   Salt to taste.
9)   1 cup Spring Water

Preparation:
1)   In small batches, mix all ingredients in a blender until very smooth.
       You may have to add more water...as water content in the ingredients
       may vary.
2)   Strain with a colander and chill.
3)   Garnish with a small dice of cucumber, green pepper, tomato and
       croutons.  Then drizzle with olive oil.  Serve cold.

Ingredients:
1)   1.5 oz premium Vodka
2)   0.5 oz Fino Sherry
3)   Splash of Amaretto
4)   Garnish with one Boqueron (vinegar marinated sardine)

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