Fremantle Octopus Recipe
chorizo sofrito, crispy bomba rice, squid ink mayo, english peas
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Ingredients
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Octopus and Chorizo Sofrito
Crispy Bomba Rice
Squid Ink Mayo
Garnish
Method
Preparing the Octopus and Chorizo Sofrito
- 1
Cook the Chorizo
In a large skillet over medium heat, add olive oil and chorizo. Cook until the chorizo is browned, about 5 minutes.
- 2
Sauté the Vegetables
Add the onion, garlic, and red bell pepper to the skillet and sauté until softened, about 5-7 minutes.
- 3
Add Octopus
Stir in the octopus chunks, tomato paste, smoked paprika, salt, and black pepper. Cook for 15-20 minutes until the octopus is tender.
Making the Crispy Bomba Rice
- 4
- 5
Cook the Rice
Pour in vegetable broth and salt. Bring to a boil, then reduce heat to low and cover. Cook for 18-20 minutes until rice is tender and liquid is absorbed.
- 6
Crisp the Rice
Spread the cooked rice on a baking sheet and place under a broiler for 5 minutes until crispy.
Making the Squid Ink Mayo
- 7
Mix Ingredients
In a bowl, combine mayonnaise, squid ink, and lemon juice. Mix well until smooth.
Assembly
- 8
Plate the Dish
On a plate, create a bed of crispy bomba rice, top with the octopus and chorizo sofrito, add a dollop of squid ink mayo, and sprinkle with blanched English peas and parsley.
