Meloso de pulpo y gambones

16 mins
Serves 2
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Directions

  1. 1Peel the prawns and save the heads.
  2. 2Add some dressing of oil, garlic, and parsley to the octopus and prawn tails.
  3. 3Grate the tomato and onion and mince the garlic.
  4. 4Extract the juice from the prawn heads and discard them.
  5. 5Quickly sear the prawn tails and octopus.
  6. 6Chop the octopus and prepare the sofrito with onion, garlic, paprika, tomato, and water.
  7. 7When the sofrito reduces, add the fish stock, saffron, and rice.
  8. 8Almost at the end of the cooking, add the prawn tails and octopus.

Ingredients

  • 180 gr. arroz variedad albufera
  • 2 patas de pulpo cocido
  • 6 gambones
  • Picada de aceite, ajo y perejil
  • 1 cebolla morada
  • 1 tomate pera
  • 1 ajo
  • 1 vaso de agua
  • Sal fina
  • 0.5 cda. postre Pimentón de la vera
  • Aceite de oliva virgen extra
  • 1 sobre Azafrán molido
  • Fumet de pescado

Tips

  • For creaminess, when adding the rice, stir it slowly but continuously.
  • Season sofrito and fumet with salt.