Directions
- 1Take the cooked octopus and prawn tails out of their containers.
- 2In a bowl, add olive oil, salt, sweet paprika, and minced garlic and parsley.
- 3Mix all the ingredients.
- 4Incorporate the octopus, prawns, and the juices from their packaging.
- 5Mix well and refrigerate for at least 3 hours.
- 6Grate the tomato and onion, and chop the pepper.
- 7In a pot, sauté the octopus for a couple of minutes and set aside.
- 8Cut the octopus into pieces, leaving the ends to decorate the plate.
- 9Make a sofrito with onion and pepper, and add some of the juice where the octopus and prawns were marinating.
- 10Add tomato.
- 11Reduce and add white wine.
- 12When the wine evaporates, add fish stock.
- 13When it boils, add saffron and rice.
- 14Almost at the end of cooking, add octopus and prawns.
Ingredients
- 360 gr rice
- 250 gr cooked octopus legs
- 220 gr prawn tails
- 1 red onion
- 1 pear tomato
- 1 green pepper
- 0.5 vaso white wine
- fine salt
- extra virgin olive oil
- 1 sobre ground saffron
- fish stock
- 0.5 vaso extra virgin olive oil
- 1 cda. postre salt
- 1 cda. postre pimentón de la vera
- 1 cda. minced oil, garlic and parsley
Tips
- To give mellowness, when you put the rice, stir without haste but without pause.
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