Spanish Octopus Rice [Arroz con Pulpo]

Prepare the baby octopus by cutting it into different sizes, leaving some pieces large for presentation.

Boil the octopus in water for about 30-40 minutes until tender, then strain and reserve the cooking water as stock.

Chop the octopus into pieces, keeping some larger pieces aside.

Heat extra virgin olive oil in a pan over high heat.

Add chopped onion to the pan and sauté for about 3 minutes until softened.

Add minced garlic to the pan and sauté, being careful not to burn it.

Add the chopped octopus to the pan and mix well.

Stir in tomato sauce and smoked paprika, then season with salt.

Add the rice to the pan and mix it in with the other ingredients.

Pour in 2 cups of the reserved octopus cooking water, ensuring it's about 1/4 inch above the rice.

Add saffron strings (4-7) and a squeeze of lemon juice to the mixture.

Cover the pan and let it cook for about 15 minutes until the water has evaporated.

Stir the rice gently to avoid breaking it, then cover again and let it cook for an additional 5 minutes.

After 4 minutes, check the rice and adjust the heat if necessary, then spread the rice evenly in the pan.

Cover the pan with aluminum foil to trap heat and steam, and let it cook for another 2 minutes.

Equipment Needed

Spice Level:

Allergens