46 Gambas al ajillo: sizzling spicy garlic prawns

47 Gambas al ajillo  with mushrooms

48 Pulpo a la gallega: boiled octopus sprinkled with olive oil and paprika

49 Puntillas de calamares: deep-fried pygmy squids

50 Mussels: steamed or in white wine á la mariniére

52 Almejas a la marinera: clams in white wine á la mariniére

53 Sizzling spicy garlicky mushrooms with Serrano ham

54 Pimientos de Padrón: deep-fried small green capsicums, with coarse salt

55 Grilled blood sausage with onions or Argentinian chorizo (paprika sausage)