Grilled Spanish Octopus Paella Recipe

Name: Corner Kitchens Grilled Spanish Octopus Paella Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg Spanish octopus, cleaned; 200 grams Chorizo sausage, sliced; 300 grams Bomba rice; 150 grams Smoked mussels, drained; 4 tbsp Olive oil; 4 cloves Garlic, minced; 1 large Onion, diced; 1 large Red bell pepper, diced; 2 tsp Paprika, smoked; 1 pinch Saffron threads; 1 liter Vegetable broth; 1 bunch Fresh parsley, chopped; 1 to taste Lemon wedges; to taste Salt; to taste Black pepper

Inspired by Corner Kitchen

Time1h

Serves4

with Crispy Rice, Chorizo and Smoked Mussels

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Spanish octopus, cleaned

7.05 oz (200 grams) Chorizo sausage, sliced

10.6 oz (300 grams) Bomba rice

5.29 oz (150 grams) Smoked mussels, drained

4 tbsp olive oil

4 cloves Garlic, minced

1 large Onion, diced

1 large Red bell pepper, diced

2 tsp Paprika, smoked

1 pinch saffron threads

4 1/4 cup (1 liter) Vegetable broth

1 bunch Fresh parsley, chopped

1 to taste Lemon wedges

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Octopus

In a large pot of boiling salted water, blanch the octopus for about 5 minutes. Remove and let it cool, then grill on medium-high heat for 3-4 minutes on each side until charred. Set aside.

Sauté the Aromatics

In a large paella pan or skillet, heat olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté until softened, about 5 minutes.

Add Chorizo and Spices

Add the sliced chorizo to the pan and cook for an additional 3-4 minutes until it starts to brown. Stir in the smoked paprika and saffron, mixing well.

Cook the Rice

Add the bomba rice to the pan and stir for 1-2 minutes to coat in the oil and spices. Pour in the vegetable broth, season with salt and black pepper, and bring to a simmer.

Combine and Finish Cooking

Reduce heat to low, arrange the grilled octopus and smoked mussels on top of the rice. Cover and cook without stirring for about 20-25 minutes until the rice is tender and crispy at the bottom.

Garnish and Serve

Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges on the side.