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Make a paste with 1 clove of garlic, parsley and 2 tablespoons of oil. Set aside. Chop the leek, the onion and the clove of garlic. Fry the vegetables until golden brown. Reserve an octopus tail to decorate.
2
Add the octopus and the cuttlefish in pieces, fry for 1 minute. Add salt, fried tomato and a drizzle of oil. Add the paprika, saffron and a pinch of food coloring.
3
Add the rice to the stir-fry, mix well and sauté for 3 minutes. Add the boiling fish stock and cook for 18 minutes over low heat. Add the octopus tail 5 minutes before the end.
Plate finish
Once finished, cover with aluminum foil and let stand 10 minutes more.
Tricks
The secret of this dish is the broth or fumé: it will give the rice a more intense and flavorful touch.
