Arroz con pulpo | Spanish octopus rice in a pot
(0)
45 min
Under an hour
Sezamo
O rețetă spaniolă tradițională preparată la o singură oală, cu orez cu bob rotund, caracatiță fragedă, sofrito aromat de legume și note calde de șofran și boia afumată. O cină savuroasă și reconfortantă.
Preparation method
Preparing the ingredients
Finely chop the yellow onion, red bell pepper, and garlic. Cut the octopus into bite-sized pieces of 2-3 cm (leave a few tentacle tips whole for garnish at the end). Heat the vegetable stock in a separate pot and infuse the saffron threads in a few tablespoons of hot stock.
Cooking in the pot (sofrito and rice)
In a wide, deep pan or cast-iron pot, heat the extra virgin olive oil over medium heat. Add the octopus pieces and sauté for 3-4 minutes until lightly browned and fragrant, then temporarily transfer them to a clean plate.
In the same pot, add the chopped onion and red bell pepper with a pinch of sea salt. Sauté over low to medium heat for 6-8 minutes until nicely softened. Add the minced garlic and smoked paprika, stirring vigorously for about 1 minute to release their aroma without burning the spices.
Chef's tip
For the authentic Spanish 'meloso' texture, do not stir the rice after adding the stock; gently shake the pot by the handles if necessary.
You can replace part of the vegetable stock with the cooking liquid from the octopus or fish stock for extra seafood flavor.
27 min
Under an hour
