Directions
- 1Take out the cooked octopus and prawns tails from the container.
- 2In a bowl, add olive oil, salt, sweet paprika, and chopped garlic and parsley.
- 3Incorporate the octopus and prawns, and the juice that are in the containers, mix well and refrigerate for at least 3 hours.
- 4Grate tomato and onion and chop the pepper.
- 5Sauté the octopus for a couple of minutes and reserve it, then cut it into pieces, leaving the ends to decorate the plate.
- 6Now the sofrito: onion and pepper, and a little juice where we had the octopus and prawn.
- 7Then, tomato, reduce and white wine.
- 8When the wine evaporates, add fish stock and when it boils, add saffron and rice.
- 9And almost at the end of cooking, add octopus and prawn.
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 boardpan
Tips
- To give mellowness, when you put the rice stir without haste but without pause
- Proportion broth/rice: 4:1 (4 measures of broth per 1 of rice).
- Intensity of the fire: 5-6 minutes high heat, the rest moderate.
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