Winter cooking doesn't have to be complicated.
is a Galician tapas classic made by cooking octopus until tender and serving with olive oil, salt, and Spanish smoked paprika. I like to add onion and garlic to the pot with the octopus, but you can leave it out if you want the dish to have a simpler flavor.Broiling is one of the easiest ways to cook a salmon fillet—the intense heat lets you brown the exterior of the fish without overcooking it.
Mentaiko freezes well, so next time you find yourself at a Japanese grocery, stock up and be ready to make this whenever the craving strikes.One of my favorite easy lunches any time of year, this salad pairs nutty charred broccoli florets with olive oil–packed canned sardines, quick-pickled shallot, and fresh mint. Slice the shallot and get it into red wine vinegar before you start the rest of the prep and it will be perfectly pickled by the time the broccoli is ready.
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