Another delicious pintxo without the prep. Just open a jar of marinated grilled artichokes, a jar of Cantabrian anchovies, and add a dash of piment d'Espelette, paprika, or other spice that in your best judgement would work pretty well.
Total Time (preparation and cooking): 5 minutes (if that)
While many Spanish octopus recipes call for fresh octopus, this variation using canned octopus is quick, simple, and delicious.
Total Time (preparation and cooking): 10-15 minutes
Ingredients
1 tin (4 ounces) - octopus in olive oil
1/4 tsp - piment d'Espelette (substitute smoked paprika or other spice of your choosing)
Directions
1. Empty the tin of octopus, oil and all, into a small frying pan.
2. Cook over a low heat; if you're bold, look for some sizzle and foaming, but beware of splattering. If things start to get messy, cover the pan and turn off the heat.
3. Stirring occasionally, heat for about 10-15 minutes, until the octopus looks so good you just have to eat it right then.
4. Near the end, add the piment d'Espelette or other spice.
5. Serve.
This is a variation of a recipe found at cookography.com
