For a hearty meal, full of delicious flavours you can’t look past our smokey Spanish Paella with Baby Octopus and Chorizo, saffron, peas and paprika.
Spanish Paella with Baby Octopus and Chorizo Recipe
Serves 4-6
Ingredients:
500g baby octopus, cleaned
1 clove garlic, crushed
1 tsp smoked paprika
1 tbsp olive oil
2 tsp lemon juice
Sofrito
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 large red capsicum, chopped
1 large tomato, chopped
1 tbsp smoked paprika
3 bay leaves
250g chorizo, chopped
300g Calasparra or paella rice
1/2 cup white wine
2 cups hot chicken stock
Pinch saffron
1/2 cup peas
1/4 cup chopped parsley
Lemon wedges, chargrilled, to serve
Method:
Combine the octopus, crushed garlic, smoked paprika, olive oil and lemon juice in a non-metallic bowl. Cover and refrigerate.
To make sofrito, heat oil in a large deep, heavy-based frying pan or paella dish over a medium to low heat. Add onion and garlic. Cook, stirring, for 5 minutes. Add capsicum, tomato, smoked paprika, bay leaves and 1 and a half teaspoons sea salt. Cook, stirring, for 5 minutes. Add chorizo and cook, stirring for 10 minutes.
Stir through rice. Add the wine, stock and saffron. Bring paella to the boil without stirring. Scatter with seasoned octopus. Cover with a sheet of baking paper and a tight-fitting lid. Simmer gently for 20 minutes over a low heat.
Add peas to the paella. Cover and cook for a further 3 minutes.
Scatter parsley over paella. Serve immediately with chargrilled lemon cheeks.
