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.
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
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.