Paella con Polpo (Octopus Paella) with Aioli

60 mins
Serves 1
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Directions

  1. 1Boil water with lemon peel, garlic, salt, thyme, bay leaves, and peppercorns.
  2. 2Boil water with lemon peel, garlic, salt, thyme, bay leaves, and peppercorns.
  3. 3Boil water with lemon peel, garlic, salt, thyme, bay leaves, and peppercorns.
  4. 4Dip octopus 3 times, then simmer for 45–60 minutes.
  5. 5Dip octopus 3 times, then simmer for 45–60 minutes.
  6. 6Dip octopus 3 times, then simmer for 45–60 minutes.
  7. 7Strain and reserve 3 cups of cooking liquid.
  8. 8Strain and reserve 3 cups of cooking liquid.
  9. 9Strain and reserve 3 cups of cooking liquid.
  10. 10Blend egg, egg yolk, mustard, paprika, salt, lemon juice, and garlic.
  11. 11Blend egg, egg yolk, mustard, paprika, salt, lemon juice, and garlic.
  12. 12Blend egg, egg yolk, mustard, paprika, salt, lemon juice, and garlic.
  13. 13Slowly add oils until creamy.
  14. 14Slowly add oils until creamy.
  15. 15Slowly add oils until creamy.
  16. 16Heat pan and add salt and olive oil.
  17. 17Heat pan and add salt and olive oil.
  18. 18Heat pan and add salt and olive oil.
  19. 19Sear octopus for 2 minutes per side and set aside.
  20. 20Sear octopus for 2 minutes per side and set aside.
  21. 21Sear octopus for 2 minutes per side and set aside.
  22. 22Sauté garlic, chili, grated tomato, and paprika.
  23. 23Sauté garlic, chili, grated tomato, and paprika.
  24. 24Sauté garlic, chili, grated tomato, and paprika.
  25. 25Add cooking liquid, salt, and rice.
  26. 26Add cooking liquid, salt, and rice.
  27. 27Add cooking liquid, salt, and rice.
  28. 28Cook for 15 minutes without stirring.
  29. 29Cook for 15 minutes without stirring.
  30. 30Cook for 15 minutes without stirring.
  31. 31Add octopus during the last few minutes of cooking.
  32. 32Add octopus during the last few minutes of cooking.
  33. 33Add octopus during the last few minutes of cooking.
  34. 34Smoke with rosemary and rest for 5 minutes.
  35. 35Smoke with rosemary and rest for 5 minutes.
  36. 36Smoke with rosemary and rest for 5 minutes.
  37. 37Serve with lemon wedges and aioli.
  38. 38Serve with lemon wedges and aioli.
  39. 39Serve with lemon wedges and aioli.

Ingredients

  • 1 medium (800g) octopus
  • 1 medium (800g) octopus
  • 1 medium (800g) octopus
  • 3 L water
  • 3 L water
  • 3 L water
  • 1 lemon peel
  • 1 lemon peel
  • 1 lemon peel
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 2 tbsp salt
  • 2 tbsp salt
  • 2 tbsp salt
  • 2 sprigs fresh thyme
  • 2 sprigs fresh thyme
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 10 peppercorns
  • 10 peppercorns
  • 10 peppercorns
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 1 tbsp mustard
  • 1 tbsp mustard
  • 1 tbsp mustard
  • 1 tbsp Spanish paprika
  • 1 tbsp Spanish paprika
  • 1 tbsp Spanish paprika
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup olive oil
  • 0.5 cup canola oil
  • 0.5 cup canola oil
  • 0.5 cup canola oil
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 cooked octopus
  • 1 cooked octopus
  • 1 cooked octopus
  • 2 sliced garlic cloves
  • 2 sliced garlic cloves
  • 2 sliced garlic cloves
  • 1 sliced chili
  • 1 sliced chili
  • 1 sliced chili
  • 1 grated tomato
  • 1 grated tomato
  • 1 grated tomato
  • 1 tbsp Spanish paprika
  • 1 tbsp Spanish paprika
  • 1 tbsp Spanish paprika
  • 3 cups octopus cooking liquid
  • 3 cups octopus cooking liquid
  • 3 cups octopus cooking liquid
  • 1 cup paella rice
  • 1 cup paella rice
  • 1 cup paella rice
  • 1 lemon wedges
  • 1 lemon wedges
  • 1 lemon wedges
  • 1 sprig rosemary
  • 1 sprig rosemary
  • 1 sprig rosemary

Equipment

large potbaking sheetstrainerlarge panimmersion blender