Meloso de pulpo y langostino

16 mins
Serves 4
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Directions

  1. 1Take the cooked octopus and prawn tails out of their containers.
  2. 2Take the cooked octopus and prawn tails out of their containers.
  3. 3Take the cooked octopus and prawn tails out of their containers.
  4. 4In a bowl, add olive oil, salt, sweet paprika, and minced garlic and parsley.
  5. 5In a bowl, add olive oil, salt, sweet paprika, and minced garlic and parsley.
  6. 6In a bowl, add olive oil, salt, sweet paprika, and minced garlic and parsley.
  7. 7Mix all the ingredients.
  8. 8Mix all the ingredients.
  9. 9Mix all the ingredients.
  10. 10Incorporate the octopus, prawns, and the juices from their packaging.
  11. 11Incorporate the octopus, prawns, and the juices from their packaging.
  12. 12Incorporate the octopus, prawns, and the juices from their packaging.
  13. 13Mix well and refrigerate for at least 3 hours.
  14. 14Mix well and refrigerate for at least 3 hours.
  15. 15Mix well and refrigerate for at least 3 hours.
  16. 16Grate the tomato and onion, and chop the pepper.
  17. 17Grate the tomato and onion, and chop the pepper.
  18. 18Grate the tomato and onion, and chop the pepper.
  19. 19In a pot, sauté the octopus for a couple of minutes and set aside.
  20. 20In a pot, sauté the octopus for a couple of minutes and set aside.
  21. 21In a pot, sauté the octopus for a couple of minutes and set aside.
  22. 22Cut the octopus into pieces, leaving the ends to decorate the plate.
  23. 23Cut the octopus into pieces, leaving the ends to decorate the plate.
  24. 24Cut the octopus into pieces, leaving the ends to decorate the plate.
  25. 25Make a sofrito with onion and pepper, and add some of the juice where the octopus and prawns were marinating.
  26. 26Make a sofrito with onion and pepper, and add some of the juice where the octopus and prawns were marinating.
  27. 27Make a sofrito with onion and pepper, and add some of the juice where the octopus and prawns were marinating.
  28. 28Add tomato.
  29. 29Add tomato.
  30. 30Add tomato.
  31. 31Reduce and add white wine.
  32. 32Reduce and add white wine.
  33. 33Reduce and add white wine.
  34. 34When the wine evaporates, add fish stock.
  35. 35When the wine evaporates, add fish stock.
  36. 36When the wine evaporates, add fish stock.
  37. 37When it boils, add saffron and rice.
  38. 38When it boils, add saffron and rice.
  39. 39When it boils, add saffron and rice.
  40. 40Almost at the end of cooking, add octopus and prawns.
  41. 41Almost at the end of cooking, add octopus and prawns.
  42. 42Almost at the end of cooking, add octopus and prawns.

Ingredients

  • 360 gr rice
  • 360 gr rice
  • 360 gr rice
  • 250 gr cooked octopus legs
  • 250 gr cooked octopus legs
  • 250 gr cooked octopus legs
  • 220 gr prawn tails
  • 220 gr prawn tails
  • 220 gr prawn tails
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 pear tomato
  • 1 pear tomato
  • 1 pear tomato
  • 1 green pepper
  • 1 green pepper
  • 1 green pepper
  • 0.5 vaso white wine
  • 0.5 vaso white wine
  • 0.5 vaso white wine
  • fine salt
  • fine salt
  • fine salt
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • 1 sobre ground saffron
  • 1 sobre ground saffron
  • 1 sobre ground saffron
  • fish stock
  • fish stock
  • fish stock
  • 0.5 vaso extra virgin olive oil
  • 0.5 vaso extra virgin olive oil
  • 0.5 vaso extra virgin olive oil
  • 1 cda. postre salt
  • 1 cda. postre salt
  • 1 cda. postre salt
  • 1 cda. postre pimentón de la vera
  • 1 cda. postre pimentón de la vera
  • 1 cda. postre pimentón de la vera
  • 1 cda. minced oil, garlic and parsley
  • 1 cda. minced oil, garlic and parsley
  • 1 cda. minced oil, garlic and parsley

Tips

  • To give mellowness, when you put the rice, stir without haste but without pause.