Spanish Pulpo Paella
A classic Spanish dish featuring tender pulpo and savory paella. This hearty recipe is perfect for a special occasion.
Ingredients
- ●1 pound Pulpo (Octopus)Fresh or frozen, thawed and sliced into bite-sized pieces
- ●1 cup Paella RiceShort-grain rice, soaked in water for 30 minutes and drained
- ●4 ounces Chorizo SausageSpanish-style sausage, sliced
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1 medium TomatoChopped
- ●2 teaspoons Smoked PaprikaSpanish-style smoked paprika
- ●2 tablespoons Olive OilFor frying
- ●1 cup White WineSpanish white wine, such as Albarino
- ●2 cups Chicken BrothHomemade or store-bought
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Heat the olive oil in a large paella pan or skillet over medium-high heat.
- 2
Add the sliced chorizo sausage and cook until browned, about 3-4 minutes.
- 3
Remove the chorizo from the pan and set aside.
- 4
Add the chopped onion and minced garlic to the pan and cook until softened, about 5 minutes.
- 5
Add the chopped tomato and cook for an additional 2-3 minutes.
- 6
Add the soaked and drained paella rice to the pan and cook for 2-3 minutes, stirring constantly.
- 7
Add the smoked paprika, salt, and black pepper to the pan and stir to combine.
- 8
Add the white wine to the pan and cook until the liquid is almost completely absorbed, stirring occasionally.
- 9
Add the chicken broth to the pan and bring to a boil.
- 10
Add the cooked chorizo back to the pan and stir to combine.
- 11
Add the sliced pulpo to the pan and stir to combine.
- 12
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
- 13
Remove the pan from the heat and let rest for 5 minutes before serving.