Save yourself a lot of work and try to find these cute Spanish tins with ready to eat cockles and pieces of octopus! >>>
Start with one of these elongated sweet Italian paprikas, remove the seeds and dice. Finely slice 1/2 sweet onion.
Sweat them in 1/2 tbsp olive oil with 1/2 tbsp thyme leaves and 1tsp paprika powder. Add 50 ml chicken stock and 10 ml cream and reduce to 50%.
Taste and season with salt and pepper. Use the stick blender to make a nice sauce.
Then peel a red paprika and use 1/3 to cut into small cubes. Finally slice 1/2 shallot. Mix the raw paprika and shallot with the content (about 60g) of a tin of octopus and a tsp of jalapeño relish. Season with pepper and salt, then add 1 tbsp olive oil, 1/2 tbsp soy sauce, 1/2 tbsp sushi vinegar and 1 tbsp coriander leaves.
Serve this mix in empty mussel shells (8 pp), add cockles from another tin and teaspoons of the sweet paprika sauce. Finish with a small cube of lemon on each shell and dust with sumak.
(my interpretation of a Sergio Herman recipe)
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