Preserved Lemon Paste

Wow, this is so good and a nice addition to zip up your soups, stews, pastas, or as I did today, used it to make a nice vinaigrette.  You can also brush over meats before cooking, put into rice, over potatoes, with ricotta on a crostini, you name it!

Quarter preserved lemons and take out the seeds.  Get out your blender and toss the whole lemon into it.  Then add olive oil (ratio will be ½ cup olive oil to 1 cup of chopped preserved lemons), pinch of paprika and blend until nice and smooth. Add any additional seasonings, herbs or spices you might like.  Keep in a jar in the refrigerator for up to two weeks.