Octopus in hot smoked paprika sauce
Prepared by the Spaniards, this sure-fire spice ranges from the dulce, sweet and agridulce, bittersweet to the piccante, raging hot. This spice of champions is bound to create drama in your cooking.
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- 500g whole small baby octopus
- 2 cups water
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 clove garlic, finely sliced
- 1 tsp hot smoked paprika
- ½ tsp Celtic sea salt
- 2 tbsp parsley leaves
- lemon wedges
The best smoked paprika hails from La Vera in Extremadura, in the west of Spain. Smaller than capsicums, the peppers are dried in the scorching sun for a few days then slowly smoked over oak ash before being stoneground into a fine powder.
Remove the octopuses' insides and clean the tentacles.Drop the octopus pieces including the tentacles into a pot of water with the vinegar and a pinch of salt. Bring to a boil and simmer, covered, for up to 30 minutes or until tender. Drain and place in a bowl.
Heat the olive oil in a small pan. Add the garlic slivers, paprika and salt. Simmer on low for a couple of minutes then pour over the octopus pieces.
Serve as a side dish with a sprinkling of parsley leaves and with lemon wedges on the side.