Active Time

　　20 min

　　Total Time

　　25 hr (includes preparing short ribs)

　　If you only have sweet Spanish smoked paprika on hand, you can mix 1 1/2 teaspoons of it with 1/8 teaspoon cayenne as a substitute for hot Spanish smoked paprika.

　　

Ingredients

Makes 12 (as part of tapas buffet)

　　8 large garlic cloves, peeled

　　1/2 cup extra-virgin olive oil

　　1 1/2 teaspoons hot Spanish smoked paprika

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　6 cups finely chopped cooked short rib meat (reserved from rich beef broth )

　　Accompaniments: thin slices of crusty bread; caper berries; sea salt

　　

Step 1

Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes. Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork. Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute.

　　

Step 2

Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well. Pack mixture into a 5- to 6-cup crock, terrine, or bowl and let stand at room temperature 1 hour to allow flavors to develop. Serve at room temperature.

　　Cooks' note:

　　Terrine can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.