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Sauté the octopus legs in the paella pan with a drizzle of oil. Cook the mussels until they open. Set aside. In the same paella pan sauté the garlic cut into small pieces. When it begins to brown, add the onion and the leek chopped very finely and sauté until the onion changes color.
Add grated tomato and cook for 6 or 7 minutes.
Add the rice with the saffron and/or coloring and fry a little, add the fish stock. Cook for 5 minutes over high heat and 20 minutes more over low heat. With 3 minutes left to finish cooking, add the octopus and mussels.
FONCASAL
Pol ind. Cantabria II, c/ Las Cañas 76
26009 - Logroño (La Rioja) Spain