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Spanish Paella with Baby Octopus

Spanish Paella with Baby Octopus

Spanish Paella with Baby Octopus

Spanish Paella with Baby Octopus. For a hearty meal full of delicious flavours you can’t look past a Spanish Paella. 

Serves 4-6


500g baby octopus, cleaned

1 clove garlic, crushed

1 tsp smoked paprika

1 tbsp olive oil

2 tsp lemon juice



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


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.

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