Octopus Paella
Total Time: 1 1⁄2 hoursYield: 4 Servings
Source: www.mindfood.com
Category: Grains
Ingredients
1 pound Octopus (cooked, cut into bite-sized pieces)3 cloves Garlic (minced)
1 teaspoon Smoked Paprika (plus 1 tablespoon)
3 tablespoons Olive Oil
2 teaspoons Lemon Juice
1 whole Onion (chopped)
1 whole Red Bell Pepper
1 whole Tomato (large, chopped)
3 whole Bay Leaves
8 ounces Chorizo (chopped)
11 ounces Arborio Rice
1⁄2 cup White Wine
2 cups Chicken Broth (warmed)
1 teaspoon Saffron
1⁄2 cup Peas
1⁄4 cup Parsley (chopped)
1 whole Lemon (cut into wedges)
1⁄2 teaspoon Salt
dash Ground Black Pepper
dash Garlic Powder
Directions
- Combine the octopus, 1 garlic clove, 1 teaspoon smoked paprika, 1 tablespoon olive oil, lemon juice, and dash of salt, garlic powder and pepper in a bowl. Set aside.
- Heat 2 tablespoons olive oil in a 12" cast iron pan over a medium low heat. Add onion and 2 garlic cloves. Cook, stirring, for 5 minutes. Add pepper, tomato, 1 tablespoon smoked paprika, bay leaves and 1/2 teaspoon salt. Cook, stirring, for 5 minutes. Add chorizo and cook, stirring for 10 minutes.
- Stir in rice then add the wine, broth and saffron. Bring paella to the boil without stirring. Cover with foil and a tight-fitting lid. Simmer gently for 20 minutes.
- Scatter with seasoned octopus. Nestle them into the rice. Cover and cook for 10 minutes more. Add peas scattered on top of the paella. Cover and cook for 3 minutes.
- Scatter parsley over paella. Serve immediately with lemon wedges and garlic lemon aioli.