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