Arroz con pulpo

Clean and prepare the octopus, removing the beak and ink sac.

In a large pot, heat olive oil over medium heat until shimmering.

Add chopped onion and bell pepper; sauté until softened, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add chopped tomatoes and cook until they break down, about 5-7 minutes.

Sprinkle in paprika and saffron, stirring to combine.

Pour in fish stock and bring to a simmer.

Add the rice, stirring to ensure even distribution.

Place the octopus on top of the rice mixture and season with salt and black pepper.

Add bay leaves and cover the pot with a lid.

Cook on low heat for about 20-25 minutes, without stirring, until rice is tender.

Remove from heat and let sit, covered, for 5 minutes.

Garnish with chopped parsley and lemon wedges before serving.

Serve warm, ensuring each plate has a portion of octopus and rice.

Spice Level:

Allergens