Prawn and Octopus skewer with spicy potatoes

Peel the prawns and saving the tails. Sauté the heads in a pan with a lug of oil.

Press the heads in a fine mesh strainer to extract the juice. Set it aside for later.

Peel and break up the potatoes, then cook them in a pot of salted water. When the potatoes are cooked, drain them and set them aside.

Heat a lug of olive oil and lightly brown a clove of garlic slices.

When the garlic is golden-brown, add the potatoes and let them cook over a low heat for 15 minutes. Stir them now and then so that they absorb the flavour of the garlic.

While the potatoes are cooking, prepare the skewers alternating the prawns, the octopus and the peppers.

After 15 minutes, add a teaspoon of sweet paprika and half a teaspoon of spicy paprika to the potatoes. Continue to cook the potatoes over low heat, stirring now and then so that the paprika doesn’t burn.

Mix the juice from the prawn heads with a tablespoon of extra virgin olive oil and chopped chives.

Cook the skewers in a pan in a few drops of oil. Then transfer them to a paper towel.

Put some potatoes on a plate, place a skewer on top and dress with the prawn oil and salt flakes.