This Spanish octopus and chorizo recipe with smoked paprika & tomato sauce and giant wholewheat couscous is both delicious and stunning. The octopus is braised in beetroot puree for an amazing colour and earthy flavour. The pan fried spicy chorizo pairs perfectly with the octopus and the smoky paprika & tomato sauce compliments it perfectly.
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Find the recipe on the NYT cooking page! https://cooking.nytimes.com/recipes/762467098-shrimp-cakes-with-smoked-paprika-aioli source
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Find the recipe on the NYT cooking page! https://cooking.nytimes.com/recipes/762467098-shrimp-cakes-with-smoked-paprika-aioli source
Making homemade smoked paprika is really easy. In this video I'm using sweet red bell peppers and ristra peppers. The process is simple. discard the seeds, stem and calyx. Cut into pieces. Smoke in a smoker around 200 degrees for several hours. Move the peppers to a...
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