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 container.
  2. 2Take the cooked octopus and prawn tails out of the container.
  3. 3Take the cooked octopus and prawn tails out of the container.
  4. 4In a bowl, add olive oil, salt, sweet paprika, minced garlic and parsley.
  5. 5In a bowl, add olive oil, salt, sweet paprika, minced garlic and parsley.
  6. 6In a bowl, add olive oil, salt, sweet paprika, minced garlic and parsley.
  7. 7Incorporate the octopus and prawns and the juice in the container.
  8. 8Incorporate the octopus and prawns and the juice in the container.
  9. 9Incorporate the octopus and prawns and the juice in the container.
  10. 10Mix well and refrigerate for at least 3 hours.
  11. 11Mix well and refrigerate for at least 3 hours.
  12. 12Mix well and refrigerate for at least 3 hours.
  13. 13Grate tomato and onion and cut the pepper.
  14. 14Grate tomato and onion and cut the pepper.
  15. 15Grate tomato and onion and cut the pepper.
  16. 16In a pot, sauté the octopus for a couple of minutes and reserve.
  17. 17In a pot, sauté the octopus for a couple of minutes and reserve.
  18. 18In a pot, sauté the octopus for a couple of minutes and reserve.
  19. 19Then, cut it into pieces, leaving the ends to decorate the plate.
  20. 20Then, cut it into pieces, leaving the ends to decorate the plate.
  21. 21Then, cut it into pieces, leaving the ends to decorate the plate.
  22. 22Now the sofrito, onion and pepper and a little juice where we had the octopus and prawns.
  23. 23Now the sofrito, onion and pepper and a little juice where we had the octopus and prawns.
  24. 24Now the sofrito, onion and pepper and a little juice where we had the octopus and prawns.
  25. 25Then, tomato, reduce and white wine.
  26. 26Then, tomato, reduce and white wine.
  27. 27Then, tomato, reduce and white wine.
  28. 28When the wine evaporates, fish stock and when it boils, saffron and rice.
  29. 29When the wine evaporates, fish stock and when it boils, saffron and rice.
  30. 30When the wine evaporates, fish stock and when it boils, saffron and rice.
  31. 31Almost at the end of cooking, octopus and prawns.
  32. 32Almost at the end of cooking, octopus and prawns.
  33. 33Almost at the end of cooking, 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

bowlknifepan

Tips

  • Para dar melosidad, cuando pongas el arroz remueve sin prisa pero sin pausa.
  • Proporción fumet/arroz 4:1 (4 medidas de caldo por 1 de arroz).