Directions
- 1Take the cooked octopus and prawn tails out of the packaging.
- 2In a bowl, add olive oil, salt, sweet paprika, and minced garlic and parsley.
- 3Mix all the ingredients for the dressing.
- 4Add the octopus, prawns, and juice from the containers.
- 5Mix well and refrigerate for at least three hours.
- 6Grate the tomato and onion and chop the pepper.
- 7Sauté the octopus in the pot for a few minutes and set aside.
- 8Then, cut it into pieces, leaving the ends to decorate the plate.
- 9Now the sofrito, onion and pepper and a little juice where we had the octopus and prawns.
- 10Then, tomato, reduce and white wine.
- 11When the wine evaporates, add fish fumet.
- 12When it boils, add saffron and rice.
- 13Almost at the end of cooking, add octopus and prawns.
Ingredients
- 360 gr arroz
- 250 gr patas de pulpo cocido
- 220 gr colas de langostino
- 1 cebolla morada
- 1 tomate pera
- 1 pimiento verde
- 0.5 vaso vino blanco
- sal fina
- aceite de oliva virgen extra
- 1 sobre azafrán molido
- Fumet de pescado
- 0.5 vaso Aceite de oliva virgen extra
- 1 cda. postre sal
- 1 cda. postre pimentón de la vera
- 1 cda. picada de aceite, ajo y perejil
Equipment
bowlknifecutting boardpot
Tips
- Para dar melosidad, cuando pongas el arroz remueve sin prisa pero sin pausa.
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