1 - Chorizo stick diced
1 - tablespoon EVOO
1 - small onion diced
1 - 15 oz beans can
6-8 - roasted piquillo peppers - chopped in mall-medium squares
2 - Goya Premium Octopus in Olive Oil
Garlic powder - sprinkle to taste
Smoked and spicy paprika - sprinkle to taste
salt - don't go nuts:)
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Sautee the onion and the sausage
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Chop the peppers.
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Add the beans on the onion and sausage.
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Add the peppers and 2 cans of octopus. Mix, add garlic powder, paprika, salt, pepper. Cover and keep at lowest temp possible for 10 minutes.
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Then plate and serve. Here you can see it with high fiber crackers. You can add a little bit of pasta or rice.
