Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

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.

Spanish Paella with Baby Octopus

 

Serves 4-6

 

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

 

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.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2018. All Rights Reserved

Web Design Sydney

Do NOT follow this link or you will be banned from the site!