For a hearty meal, full of delicious flavours you can’t look past our smokey Spanish Paella with Baby Octopus, saffron, peas and paprika.
Spanish Paella with Baby Octopus 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 1ó 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.