Octopus Paella
Servings 4 people
Ingredients
Octopus Marinade
- 500 g octopus pre-cooked, cut into chunks
- 1 clove garlic crushed
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 2 tsp lemon juice
Paella
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 1 tomato chopped
- 1 red pepper chopped
- 1 tbsp smoked paprika
- 3 bay leaves
- 250 g chorizo chopped
- 300 g paella rice
- 100 ml white wine or sherry
- 600 ml chicken stock
- 1 pinch saffron
- 200 g frozen peas
- parsley roughly chopped
- 1 lemon juiced
Instructions
- Combine the octopus, crushed garlic, smoked paprika, olive oil and lemon juice in a non-metallic bowl. Cover and refrigerate.
- To make sofrito, heat oil in a large deep, heavy-based frying pan or paella dish over a medium to low heat. Add onion and garlic. Cook, stirring, for 5 minutes. Add capsicum, tomato, smoked paprika, bay leaves and 1 teaspoon of sea salt. Cook, stirring, for 5 minutes. Add chorizo and cook, stirring for 10 minutes.
- Stir through rice. Add the wine, stock and saffron. Bring paella to the boil without stirring. Cover with a sheet of baking paper and a tight-fitting lid. Simmer gently for 20 minutes over a low heat.
- Add the octopus and peas to the paella. Cover and cook for a further 3 minutes.
- Add the lemon, juice, scatter over the parsley and serve.