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1/2 cup flat-leaf parsley leaves
1/4 cup cilantro leaves
2 garlic cloves, smashed
2 tablespoons fresh lemon juice
1/2 jalapeño, seeded
1 tablespoon pimentón or other paprika
8 saffron threads
Salt and freshly ground pepper
2/3 cup extra-virgin olive oil
One 2-pound swordfish steak, 1 inch thick
1 cup pitted green olives, quartered
Lemon slices, for garnish
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