Recipe by @elchefkent: Octopus and red shrimp rice
RECIPE BY "El CHEF KENT"
Influencer and master rice chef, chef Kent constantly delights us with new recipes of all kinds, but especially different and innovative rice recipes.
Not a day goes by without chef Kent offering us a new rice recipe to delight our palates, from the most classic and original recipes, popularly known around the world, to more unexpected but delicious recipes, with flavor combinations that surprise us. before your creativity.
Along with his recipes, he also shares tips and recommendations obtained through his experience making rice dishes, useful for both beginners and veterans.
We can find his recipes on multiple social networks, where he shares his own culinary and rice discoveries with us, as well as those that surprise or appreciate him.
And for those who want to try all his recipes and know all his tricks, you can find them in his book "the art of good rice", where he tells us his best cooking techniques and rice recipes.
Follow and discover innovative recipes in his Instagram @elchefkent.
Preparation time: 59 minutes, Cooking time: 16 minutes, 2 People
| 1 octopus | Octopus cooking broth |
| Extra virgin olive oil | 8 shrimp |
| 100 gr of cuttlefish | 2 cubes of salmorreta |
| Saffron | Salt (to our taste) |
| 200 gr of rice | |
TIME TO PERFORM EACH STEP
| 1- Cook the octopus and reserve its water | 35 Minutes |
| 2- Cut the cuttlefish and the octopus, we peel the shrimp | 5 Minutes |
| 3- Fry the cuttlefish | 4 Minutes |
| 4- Crush the shrimp heads | 2 Minutes |
|
5- Include salmorreta and let it melt |
5 Minutes |
| 6- Add octopus broth and saffron threads | 3 Minutes |
| 7- Add the rice and let it cook | 14 Minutes |
| 8- Halfway through cooking, decorate with shrimp tails and octopus slices | 2 Minutes |
| 9- Let it rest for a while | 5 Minutes |
| Total: | 60 Minutes |
STEP BY STEP
PREPARE THE OCTOPUS
Start this recipe by putting the octopus in and out of the boiling water to scare it. After this, we cook it for 35 minutes and set aside.
We will use the water that we have used to cook the octopus as the cooking broth for the rice, so take the necessary water in a suitable container and reserve it with the octopus for later.
PREPARE THE REST OF THE SEAFOOD
Next, we begin to prepare the rest of the seafood. We peel the shrimp, reserving the heads and tails for later. In turn, we cut the cuttlefish into bite-sized pieces and a couple of sliced ​​octopus legs.
Include olive oil and salt in the paella, add the cuttlefish and fry until it starts to pop.
MAKE THE SOFRITO
Once the cuttlefish begin to jump, move them to the ends and include the shrimp heads. Crush them with a paddle to extract the juice and remove them from the paella.
To finish this stir-fry, include a couple of cubes of salmorreta, let it dissolve and mix well with the cuttlefish afterwards.
PREPARE THE BROTH
Once the salmorreta has melted, add the octopus broth that we had previously reserved as the cooking broth.
When you have introduced all the broth, add a couple of saffron strands.
ADD THE RICE AND DECORATE
With our broth ready, we add the rice, spread it over the paella with a spoon or paddle and let it cook.
Halfway through cooking, add the shrimp tails and octopus slices. We finish cooking and let it rest for 5 minutes.
Having followed these steps you will have octopus and red shrimp rice on your table, enjoy every bite of this rice, ricers!
TECHNICAL TEAM:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1- Paella pan
- 2-Â Burner for paella pan
- 3-Â Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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