Spanish-Style Paella with Octopus
A classic Spanish dish featuring tender octopus, savory rice, and a blend of spices. Perfect for a hearty seafood meal.
Ingredients
- ●1 pound Octopus, cleanedCut into 1-inch pieces
- ●1 cup Spanish rice
- ●1/2 pound Chorizo, sliced
- ●1 pound Shrimp, peeled and deveined
- ●1 Red bell pepper, sliced
- ●1 Onion, sliced
- ●3 cloves Garlic, minced
- ●2 cups Tomato, diced
- ●2 tablespoons Olive oil
- ●1 teaspoon Paprika
- ●1/2 teaspoon Safron threads
- ●1/2 teaspoon Salt
- ●1/4 teaspoon Black pepper
Instructions
- 1
Heat the olive oil in a large paella pan over medium-high heat.
- 2
Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes.
- 3
Add the shrimp and cook, stirring occasionally, until pink, about 2-3 minutes.
- 4
Add the octopus and cook, stirring occasionally, until slightly browned, about 2-3 minutes.
- 5
Add the red bell pepper and onion and cook, stirring occasionally, until tender, about 5 minutes.
- 6
Add the garlic and cook, stirring constantly, for 1 minute.
- 7
Add the tomato, paprika, safron, salt, and black pepper. Stir to combine.
- 8
Add the rice to the pan and stir to combine with the vegetable mixture.
- 9
Cook for 2-3 minutes, stirring constantly.
- 10
Add 4 cups of water to the pan and bring to a boil.
- 11
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
- 12
Remove from heat and let rest, covered, for 5 minutes before serving.