How to make a Octopus, Red Mullet, Shrimp and Artichokes PAELLA recipe.
Ingredients Octopus, Red Mullet, Shrimp and Artichokes Paella Recipe:
By way of guidance the paella exposed is 4 full rations. Let’s to quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:
- 500 g./ 17,64 oz. Fresh octopus
- 4 red mullet
- 4 Prawns
- 250 g/ 8,82 oz Mussels
- 3 Artichokes
- 1 Tomate
- 400 g/ 14,11 oz rice
- 8 tablespoonful oil
- Octopus broth
- 1 little tablespoonful paprika
- A pinch of saffron otherwise saffron dye
A) On this occasion we are going to use portable assemblage, formed by:
To make this paella we used octopus, red mullet, prawns, mussels and artichokes. Artichokes can be changed for baby broad bean depending on taste and season. The base of the paella is the octopus cooking broth.
Before cooking the octopus is recommended to have been frozen at least 12 hours in order to soften its fibers.
READY, SET, GO!
When the oil is hot, add the artichokes We start to fry
On this point, add rice, stir and add paprika. Fry rice and paprika along with vegetables.
ADD BROTH, SEASON AND COOK
On this point we also add the cooked octopus, the red mullets, the prawns and the mussels that will be placed decorating the paella No stir again not to break the rice grain.
Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes of cooking the rice is cooked and the paella without broth, more fire less water and vice versa.
READY TO EAT!!
After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat, delicious!!
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