A Spanish Meal
Grilled Shrimp and Octopus with smoked paprika mixed with sweet and sour peppers. This serves 6-8
4 yellow peppers – sliced thin
4 red peppers- sliced thin
1 red onion – sliced thin
1 cup sherry vinegar ( or sherry cooking wine )
1 cup light brown sugar
1 1/2 lbs. shrimp
1 1/2 lbs. octopus
You could easily use more peppers and put some away for later in the refrigerator after making them.
In a large frying pan, coat the bottom with olive oil. Add the peppers and onions and saute until soft. Add the brown sugar and sherry (salt to taste) and continue to stir at a high heat letting the sauce boil down.
Separately grill the shrimp (peeled and no tail) that has been smothered with smoked paprika and salt. The octopus, once boiled for about 20/30 minutes should be then also smothered with smoked paprika and salt and put on the grill.
Mix everything together with a hunk of bread and serve.
1 lb. small potatoes
1 can of chickpeas
4 ounces sliced chorizo
In a large frying pan, cover the bottom with olive oil and add the tiny potatoes. Once the potatoes get a little browned I put a cover on and brought down the temperature to low. Letting the potatoes sit for a while to become soft but not too soft, about 10 minutes. Then add in the chorizo and crank up the heat to high. Saute until the chorizo browns and then add the chickpeas. Stir until everything is completely mixed up and serve.
If I had greens I would have used a can of hearts of palm and sliced them for the salad. I might have also put in some cherry tomatoes, some shaved manchego cheese and used a red wine vinegarette. Simple and a nice balance to the meal.