Paella with sautéed octopus

Ingredients

NUCHAR cooked octopus

200 g.

Cooked mussels

100 g.

Coarse salt

75 g.

Extra virgin olive oil

30 ml.

Bomba rice

160 g.

Fish stock

750 ml.

For the Sofrito:

Garlic

1 tooth

Saffron or coloring

1 g.

Leek

2 pcs (20 g)

Medium onion

1 pc (40 g)

Fine salt

A pinch

Ripe tomato 2 pcs. (100 g)

For the Majado:

Garlic

1 tooth

Fresh parsley

15 g.

Extra virgin olive oil

80 ml.

Recommended product

OCTOPUS IN ITS JUICE 2 LEGS 160-200 g.

Preparation time: 50 minutes

Rations: 4

Type of dish: Starter, large

Prepared by

OCTOPUS PAELLA P1_18338
1

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.

OCTOPUS PAELLA P2_18347
2

Add grated tomato and cook for 6 or 7 minutes.

OCTOPUS PAELLA P3_18352
3

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.

Plate finish

Majado: Put the oil, parsley and garlic in a blender glass. Blend until the ingredients are mixed. In the last minute add a few drops of the majado. Cover the rice and let it rest for about 4 minutes. Serve immediately.

Tricks

The paella will be very tasty if instead of natural tomato we use fried tomato.

Related recipes

A step-by-step recipe for you to prepare a different and exquisite paella.
A simple idea to prepare a delicious meal in a short time.