Start with the sauce. In a wide saucepan, heat the olive oil, add the chopped garlic and onion, and sauté until soft but not browned, with a pinch of salt.

Remove from heat, add the paprikas, and stir off the heat to prevent burning. Return to medium heat, add the cornstarch, mix well, then add the tomato sauce to mellow the paprika flavors.

Add the spices, mix well, then add the chicken broth. Simmer for about 10 minutes.

Blend the mixture, return it to the saucepan, and let it reduce for about 15-20 more minutes. Let it cool and store in jars.

Meanwhile, boil the potatoes with their skins on, let them cool, peel, and cut them. Set aside until ready to use.

Boil the mussels and set them aside.

Make a shrimp cocktail by chopping the ingredients and adding them in batches. Store in the refrigerator until ready to serve.

Heat the oil and fry the potatoes. Since they are already cooked, it will be quick. Serve them hot with guests, topped with plenty of sauce and coarse salt.

Add the mussels and top with the brava sauce.

Add the boiled prawns and serve with the cocktail if you can 😂😂😂😂. Happy tapas day!