# Arroz meloso de pulpo y langostino

A much loved Spanish rice dish with octopus and prawns.

- Servings: 4 servings
- Total time: 16 min
- Cuisine: Spanish
- Category: Dinner
- Language: en

## 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

## Instructions

1. Take the cooked octopus and prawn tails out of the containers.
2. In a bowl, put olive oil, salt, sweet paprika, chopped garlic and parsley.
3. Incorporate the octopus and prawns and the juice that is in the containers.
4. Mix well and refrigerate for at least 3 hours.
5. Grate tomato and onion and chop the pepper.
6. Sauté the octopus for a couple of minutes and reserve.
7. Then cut it into pieces, leaving the ends to decorate the plate.
8. Now the sauce: onion and pepper and a little juice where we had the octopus and prawn.
9. Then tomato, reduce and white wine.
10. When the wine evaporates, fish stock and when it boils, saffron and rice.
11. Almost at the end of cooking add octopus and prawns.

## Equipment

- bowl
- knife
- chopping board
- pot

## Tips

- To give it mellowness, when you put the rice, stir without haste but without pause.

## Source

- Original video: https://www.instagram.com/reel/DESr2TEuHM1/?igsh=MTVyNG05MTB6ZWV1ag==
- Recipe page: https://www.cliprecipe.com/recipe/8977791a-3ddd-4d53-a864-d2a920f45c57
- Extracted: 2025-06-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt