Arroz meloso de pulpo y langostino

16 mins
Serves 4
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Directions

  1. 1Take the cooked octopus and prawn tails out of the packaging.
  2. 2Take the cooked octopus and prawn tails out of the packaging.
  3. 3Take the cooked octopus and prawn tails out of the packaging.
  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 for the dressing.
  8. 8Mix all the ingredients for the dressing.
  9. 9Mix all the ingredients for the dressing.
  10. 10Add the octopus, prawns, and juice from the containers.
  11. 11Add the octopus, prawns, and juice from the containers.
  12. 12Add the octopus, prawns, and juice from the containers.
  13. 13Mix well and refrigerate for at least three hours.
  14. 14Mix well and refrigerate for at least three hours.
  15. 15Mix well and refrigerate for at least three 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. 19Sauté the octopus in the pot for a few minutes and set aside.
  20. 20Sauté the octopus in the pot for a few minutes and set aside.
  21. 21Sauté the octopus in the pot for a few minutes and set aside.
  22. 22Then, cut it into pieces, leaving the ends to decorate the plate.
  23. 23Then, cut it into pieces, leaving the ends to decorate the plate.
  24. 24Then, cut it into pieces, leaving the ends to decorate the plate.
  25. 25Now the sofrito, onion and pepper and a little juice where we had the octopus and prawns.
  26. 26Now the sofrito, onion and pepper and a little juice where we had the octopus and prawns.
  27. 27Now the sofrito, onion and pepper and a little juice where we had the octopus and prawns.
  28. 28Then, tomato, reduce and white wine.
  29. 29Then, tomato, reduce and white wine.
  30. 30Then, tomato, reduce and white wine.
  31. 31When the wine evaporates, add fish fumet.
  32. 32When the wine evaporates, add fish fumet.
  33. 33When the wine evaporates, add fish fumet.
  34. 34When it boils, add saffron and rice.
  35. 35When it boils, add saffron and rice.
  36. 36When it boils, add saffron and rice.
  37. 37Almost at the end of cooking, add octopus and prawns.
  38. 38Almost at the end of cooking, add octopus and prawns.
  39. 39Almost at the end of cooking, add octopus and prawns.

Ingredients

  • 360 gr arroz
  • 360 gr arroz
  • 360 gr arroz
  • 250 gr patas de pulpo cocido
  • 250 gr patas de pulpo cocido
  • 250 gr patas de pulpo cocido
  • 220 gr colas de langostino
  • 220 gr colas de langostino
  • 220 gr colas de langostino
  • 1 cebolla morada
  • 1 cebolla morada
  • 1 cebolla morada
  • 1 tomate pera
  • 1 tomate pera
  • 1 tomate pera
  • 1 pimiento verde
  • 1 pimiento verde
  • 1 pimiento verde
  • 0.5 vaso vino blanco
  • 0.5 vaso vino blanco
  • 0.5 vaso vino blanco
  • sal fina
  • sal fina
  • sal fina
  • aceite de oliva virgen extra
  • aceite de oliva virgen extra
  • aceite de oliva virgen extra
  • 1 sobre azafrán molido
  • 1 sobre azafrán molido
  • 1 sobre azafrán molido
  • Fumet de pescado
  • Fumet de pescado
  • Fumet de pescado
  • 0.5 vaso Aceite de oliva virgen extra
  • 0.5 vaso Aceite de oliva virgen extra
  • 0.5 vaso Aceite de oliva virgen extra
  • 1 cda. postre sal
  • 1 cda. postre sal
  • 1 cda. postre sal
  • 1 cda. postre pimentón de la vera
  • 1 cda. postre pimentón de la vera
  • 1 cda. postre pimentón de la vera
  • 1 cda. picada de aceite, ajo y perejil
  • 1 cda. picada de aceite, ajo y perejil
  • 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.