2 3/4 cups raw mixed seafood (if using octopus it must be cooked previously)
2 cups rice
2 tbsp vegetable oil
1 medium red onion, small diced
3 cloves garlic, minced
2 tbsp aji amarillo paste
1 tomato, peeled and small diced
1 1/2 tbsp paprika
1/2 tbsp dried oregano
2 bay leaves
1/4 cup achiote oil
1/4 cup white wine
1/4 cup chicken stock
1 red bell perpper peeled and small diced
1 tbsp cilantro in chiffonade
salt and white pepper
fish, garlic, onion, rice, tomato, pepper, vegetables, organic, corn, shellfish

1lb 2oz smoked ham hock
1lb 2oz pork shoulder butt (cut into large individual pieces)
9oz pork rind
9oz wheat berries (soaked overnight)
9oz pinto beans (soaked overnight)
9oz broad beans (soaked overnight)
9oz chickpeas (soaked overnight)
4tbsp oil
1 onion cut into small dice
3 large garlic cloves minced
1/2 cup of aji amarillo puree
1tsp achiote
1/4 cup fresh oregano in chiffonade
1/4 cup mint in chiffonade
salt and pepper
beans, garlic, pork, onion, pepper, vegetables, organic

1 cooked chicken breast per serving
Romain lettuce
Croutons
Parmesan cheese

Dressing:

1/2 cup olive or other salad oil
1 clove garlic(crushed)
1 egg
1/2 tsp. mustard
1/2 can anchovies or anchovie paste to taste(optional)
1 tsp worcestershire sauce
1 tsp lemon juice
1 tsp vinegar(regular or flavored)
1/2 tsp mustard powder
cheese, chicken, greens, mustard, vegetables, organic