Lobster, Crab or Shrimp Filling for Arepas or Empanadas (Empanadillas)
This recipe is adapted from Lobster, Crab or Shrimp Filling for Piononos Recipe, found in RECIPES FROM LA ISLA, NEW and TRADITIONAL PUERTO RICAN CUISINE, by Robert Rosado and Judith Healy Rosado, 1995, Pp.60 -61.

1 lb lobster meat cubed, or
1lb of already shelled and deveined shrimps chopped, or
3/4 lb. crab meat, well shredded
1 tbsp lime juice
1/3 cup olive oil
4 garlic cloves crushed in a mortar or well minced
3 green onions, finely chopped
1 tsp minced fresh gingerroot (optional)
1 tb chopped fresh cilantro
1 tsp dry oregano
1/2 tbsp. Saffron threads (I use a pinch of Bijol or 1 envelope of Sazon con Culantro y Achiote)
1 tsp Paprika ( I use Spanish Smoked Paprika from Tienda.com)
1/2 tsp salt
1/4 tsp cayenne pepper
1/3 cup Spanish sherry (I use Dry Sack or La Ina)
1 red bell pepper, cored and diced
8 ripe Spanish pimento stuffed olives, cut in slices
16 capers, washed and drained from their brine

Combine the seafood of your preference, lime juice, olive oil, garlic, onion, ginger, cilantro and oregano in a mixing bowl and toss.

Cover and refrigerate for 2 hours, then transfer to a preheated skillet and sauté over low to med. heat for 2 minutes. Rotate for uniform cooking.

Add the saffron (or the Bijol or the envelope of Sazón con Culantro y Achiote), paprika, salt, cayenne and sherry. Cover and continue cooking for 4 minutes. Remove from heat and add diced pepper, olives and capers.

Divide the mixture according to the number of arepas. Prepare them according to their recipe, slice them and stuff them with the seafood filling.