Arroz meloso de pulpo y langostino

16 mins
Serves 4
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Directions

  1. 1Take out the cooked octopus and prawns tails from the container.
  2. 2Take out the cooked octopus and prawns tails from the container.
  3. 3Take out the cooked octopus and prawns tails from the container.
  4. 4In a bowl, add olive oil, salt, sweet paprika, and chopped garlic and parsley.
  5. 5In a bowl, add olive oil, salt, sweet paprika, and chopped garlic and parsley.
  6. 6In a bowl, add olive oil, salt, sweet paprika, and chopped garlic and parsley.
  7. 7Incorporate the octopus and prawns, and the juice that are in the containers, mix well and refrigerate for at least 3 hours.
  8. 8Incorporate the octopus and prawns, and the juice that are in the containers, mix well and refrigerate for at least 3 hours.
  9. 9Incorporate the octopus and prawns, and the juice that are in the containers, mix well and refrigerate for at least 3 hours.
  10. 10Grate tomato and onion and chop the pepper.
  11. 11Grate tomato and onion and chop the pepper.
  12. 12Grate tomato and onion and chop the pepper.
  13. 13Sauté the octopus for a couple of minutes and reserve it, then cut it into pieces, leaving the ends to decorate the plate.
  14. 14Sauté the octopus for a couple of minutes and reserve it, then cut it into pieces, leaving the ends to decorate the plate.
  15. 15Sauté the octopus for a couple of minutes and reserve it, then cut it into pieces, leaving the ends to decorate the plate.
  16. 16Now the sofrito: onion and pepper, and a little juice where we had the octopus and prawn.
  17. 17Now the sofrito: onion and pepper, and a little juice where we had the octopus and prawn.
  18. 18Now the sofrito: onion and pepper, and a little juice where we had the octopus and prawn.
  19. 19Then, tomato, reduce and white wine.
  20. 20Then, tomato, reduce and white wine.
  21. 21Then, tomato, reduce and white wine.
  22. 22When the wine evaporates, add fish stock and when it boils, add saffron and rice.
  23. 23When the wine evaporates, add fish stock and when it boils, add saffron and rice.
  24. 24When the wine evaporates, add fish stock and when it boils, add saffron and rice.
  25. 25And almost at the end of cooking, add octopus and prawn.
  26. 26And almost at the end of cooking, add octopus and prawn.
  27. 27And almost at the end of cooking, add octopus and prawn.

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 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.