Cockels and octopus piperade Recipe

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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Cockels and octopus piperade Recipe

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Cockels and octopus piperade Recipe https://sweetteabiscuits.blogspot.com/2021/08/cockels-and-octopus-piperade-recipe.html