1 cup black olives, sliced
1 cup green queen size stuffed olives, sliced
2 tablespoons minced shallots
2 pounds Roma tomatoes, cored and cut in half
1/2 cup plus 2 tablespoons olive oil
Freshly ground black pepper
2 cups chicken stock
2 teaspoons minced garlic
2 tablespoons small diced celery
2 tablespoons chopped parsley
1 pound calamari, thawed, cut into 1/4-inch slices
1/2 cup buttermilk
Essence, recipe follows
1 cup masa flour
1 cup flour
2 ounces grated Parmigiano-Reggiano cheese
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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