Pimiento

For the pork filling: • pork loin or lean pork, cut into cubes (about 1 kilogram) • red bell pepper • green bell pepper • medium onions • raisins (about 1.75 ounces or 50 grams) • Muscat wine or sweet red wine (about 2 cups or 500 milliliters) • pimento-stuffed green olives • capers • ground cumin • sunflower or corn oil • Salt, to taste •

cooked chickpeas, 9 oz (250 grams) • carrot • green bell pepper • onion • leek • pimiento choricero paste • Vegetable broth with ham (1 leek, 1 carrot, 1 turnip cut into large pieces, and 1 ham bone) • bay leaf

eggs • potatoes • green bell pepper • red bell pepper • onion • garlic (optional) • Salt • Oil

For the Salad: • small head of lettuce (washed, dried, and thinly sliced) • tomatoes (washed, dried, and chopped) • cooked ham (cut into strips) • –1.75 oz pimento-stuffed olives (chopped) (25–50 g) • –2 tablespoons bean sprouts • –2 tablespoons pickled carrots • –3 white asparagus spears (chopped) • –1.75 oz walnuts (chopped) (25–50 g) • For the Vinaigrette: • –4 tablespoons olive oil • –3 tablespoons vinegar •

For the base, use a sheet of sponge cake (store-bought or homemade) • for the filling • imitation crab sticks • cooked shrimp (about 1 kg) • small cans of green olives stuffed with pimentos • hard-boiled eggs • cooked mussels, vacuum-packed (about 7 oz/200 g) • canned pineapple in juice • Prepared cocktail sauce (about 1 cup/240 ml) • Shredded carrot, chopped lettuce, and black olives, for garnish