# Meloso de pulpo y langostino

A recipe of rice with octopus and prawns.

- Servings: 4 servings
- Total time: 16 min
- Cuisine: Spanish
- Category: Dinner
- Language: en

## 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

## Instructions

1. Take the cooked octopus and prawn tails out of their containers.
2. In a bowl, add olive oil, salt, sweet paprika, and minced garlic and parsley.
3. Mix all the ingredients.
4. Incorporate the octopus, prawns, and the juices from their packaging.
5. Mix well and refrigerate for at least 3 hours.
6. Grate the tomato and onion, and chop the pepper.
7. In a pot, sauté the octopus for a couple of minutes and set aside.
8. Cut the octopus into pieces, leaving the ends to decorate the plate.
9. Make a sofrito with onion and pepper, and add some of the juice where the octopus and prawns were marinating.
10. Add tomato.
11. Reduce and add white wine.
12. When the wine evaporates, add fish stock.
13. When it boils, add saffron and rice.
14. Almost at the end of cooking, add octopus and prawns.

## Tips

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

## Source

- Original video: https://www.instagram.com/reel/DEStRLVuFPb/?igsh=dnNtNHEyNnd0OWgz
- Recipe page: https://www.cliprecipe.com/recipe/2e335594-d4bc-461e-b7eb-ba73d355e21e
- Extracted: 2025-06-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt