Pulpo Paella Recipe

Cook the Octopus

In a large pot of boiling salted water, add the octopus and cook for about 45 minutes until tender. Remove and let cool, then chop into bite-sized pieces.

Prepare the Vegetables

Chop the red and green bell peppers, onion, and tomatoes into small pieces. Mince the garlic cloves.

Sautéing the Base

In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.

Adding Vegetables

Add the garlic, red and green bell peppers, and cook for about 5 minutes until softened. Stir in the chopped tomatoes and cook for an additional 3 minutes.

Incorporating Rice

Add the bomba rice to the pan and stir for about 2 minutes, allowing it to absorb the flavors.

Adding Liquids

Pour in the fish stock and white wine, add the saffron, paprika, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.

Adding Seafood

Gently fold in the cooked octopus, shrimp, and mussels. Cook for another 10-15 minutes until the seafood is cooked through and the rice has absorbed the liquid.

Final Touch

Sprinkle the frozen peas over the top and cover the pan with a lid or foil. Allow to steam for an additional 5 minutes.

Remove from heat and let the paella rest for 5 minutes. Serve warm, optionally garnished with fresh parsley or lemon wedges.