Octopus and Chorizo Paella
Posted by David Menendez on April 14, 2020
INGREDIENTS
- 2 bags of cooked Octopus (16 oz. tentacles) frozen, thawed and drained
- Shrimp Optional
30 Lemon olive oilml - 2 cups of broth
- 1 garlic cloves, finely chopped
- 1/2 pack of Chorizo
- 1 cup of Spanish Calasparra Rice
flat-leaf (Italian) parsley, chopped1/4 cup of 2 Spanish sweet paprikateaspoon - sea salt flakes, to sprinkle
METHOD
Heat the lemon olive oil in a
Add the rice and mix to coat the rice with the sauce. Cook for 2 minutes, or until the rice just starts to become translucent. Gradually add chopped Octopus and stir in medium heat.From this point onwards, do not stir the paella, as a the socorat (crust) needs to form on the bottom of the pan. If the flame or element doesn’t cover the base of the pan, move the pan around during cooking to allow the paella to cook evenly. Cook for 10 minutes, or until the rice has swollen just
Cook for a further 10 minutes then increase the heat to high for 1 minute to form a crust on the bottom of the pan. Remove from the heat, cover with a clean tea towel (dish towel) and allow to rest. Sprinkle with sea salt flakes and serve warm.