Directions
- 1Boil water with lemon peel, garlic, salt, thyme, bay leaves, and peppercorns.
- 2Dip octopus 3 times, then simmer for 45–60 minutes.
- 3Strain and reserve 3 cups of cooking liquid.
- 4Blend egg, egg yolk, mustard, paprika, salt, lemon juice, and garlic.
- 5Slowly add oils until creamy.
- 6Heat pan and add salt and olive oil.
- 7Sear octopus for 2 minutes per side and set aside.
- 8Sauté garlic, chili, grated tomato, and paprika.
- 9Add cooking liquid, salt, and rice.
- 10Cook for 15 minutes without stirring.
- 11Add octopus during the last few minutes of cooking.
- 12Smoke with rosemary and rest for 5 minutes.
- 13Serve with lemon wedges and aioli.
Ingredients
- 1 medium (800g) octopus
- 3 L water
- 1 lemon peel
- 3 garlic cloves
- 2 tbsp salt
- 2 sprigs fresh thyme
- 2 bay leaves
- 10 peppercorns
- 1 egg
- 1 egg yolk
- 1 tbsp mustard
- 1 tbsp Spanish paprika
- 1 tbsp salt
- 0.5 lemon
- 3 garlic cloves
- 0.5 cup olive oil
- 0.5 cup canola oil
- 1 salt
- 1 olive oil
- 1 cooked octopus
- 2 sliced garlic cloves
- 1 sliced chili
- 1 grated tomato
- 1 tbsp Spanish paprika
- 3 cups octopus cooking liquid
- 1 cup paella rice
- 1 lemon wedges
- 1 sprig rosemary
Equipment
large potbaking sheetstrainerlarge panimmersion blender
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