PAELLA This rice dish (the Catalan word means "cooking pot"), a traditional favorite in Barcelona, is only one among the hundreds that athletes will be served. 2 tablespoons olive oil 1 1/2 lbs. chicken legs, cut into drumsticks and thighs 1/2 pound chorizo (or spicy sausage) sliced 1/2-inch thick 1 medium onion, finely chopped (about 1 cup) 2 cloves garlic, minced or pressed 2 cups uncooked, converted rice 2 cans (14 1/2 oz. each) chicken broth 1 can (16 oz.) crushed tomatoes 1/8 teaspoon saffron 1/4 teaspoon salt 1/4 teaspoon black pepper 1 lb. medium raw shrimp, shelled, deveined 1 dozen mussels or clams, scrubbed 1 package (10 oz.) frozen peas, thawed
Heat oil in Dutch oven or paella pan. Cook chicken until browned on all sides. Set aside. Cook chorizo until browned. Remove from pan and set aside. Saute onion and garlic until tender. Add rice. Stir to coat. Stir in broth, tomatoes, saffron, salt, pepper, chicken, and chorizo. Bring to a boil. Reduce heat. Cover; simmer 20 min.
Add shrimp, mussels, and peas to rice mixture. Cover; simmer 10 to 12 minutes or until shrimp is pink and mussels are open. Serves 8.
GAZPACHO A Spanish-style chilled soup. 5 medium tomatoes, cut in half (about 1 1/2 lbs.) 2 medium zucchini, cut in half lengthwise (about 1 lb.) 1 large sweet onion, sliced 1/2-inch thick 1 tablespoon olive oil 2 red peppers 1 can (14 1/2 oz.) chicken broth 1 can (11 oz.) tomato juice 1/4 cup red wine vinegar 1 clove garlic, minced or pressed 1/2 teaspoon hot pepper sauce 1 medium cucumber, peeled, seeded, diced 1/4-inch (about 1 cup) 1 medium green pepper, seeded, diced 1/4-inch (about 1 cup) 1/4 cup sliced green onions
Brush tomatoes, zucchini, and sweet onion with olive oil and grill or broil until tender. Turn halfway through cooking.
Grill red peppers until skin is completely blackened. Remove from heat. Place blackened peppers in plastic bag, closing with twist-tie or rubber band. Let stand 10 minutes. Meanwhile, coarsely chop remaining grilled vegetables. Place in food processor. Blend until smooth.
Scrape blackened skin and seeds from red peppers; add to food processor. Blend until smooth. Pour pureed vegetables through strainer. Discard pulp. Stir remaining ingredients into pureed vegetables. Cover. Chill at least 2 hours. Makes 8 one-cup servings.