Easy recipe octopus, red mullet and artichokes paella

Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners

500 g./ 17,64 oz. Fresh octopus	4 red mullet
4 Prawns	250 g/ 8,82 oz Mussels
3 Artichokes	1 Tomate
400 g/ 14,11 oz rice	8 tablespoonful oil
Octopus broth	1 little tablespoonful paprika
A pinch of saffron otherwise saffron dye	Salt

1- heat up oil	5 Minutes
2- Fry all artichokes and crushed tomate	6 Minutes
3- Add rice and paprika	4 Minutes
4- Add octopus broth and octopus, red mullet and prawn, cook	20 Minutes
5- Let it rest	5 Minutes
Total:	40 Minutes

TECHNICAL EQUIPMENT:

Simple, we just need the paella pan and a adjustable heat source protected from air. The authentic with orange tree wood particularly appreciated by final taste of the dish, but other woods can be used or even gas stove

• 1- Carbon steel paella pan
• 2- Paella burner
• 3- Paella burner legs
• 4- Gas regulator
• 5- Gas cylinder

INGREDIENTS

To make this paella we used octopus, red mullet, prawns, mussels and artichokes. Artichokes can be changed for baby broad bean depending on taste and season. The base of the paella is the octopus cooking broth. Before cooking the octopus is recommended to have been frozen at least 12 hours in order to soften its fibers

READY, SET, GO!!

Add some oil that serves to level the pan ... the oil should be centered. Add some salt too, and light the fire!

When the oil is hot, add the artichokes We start to fry

FRYING RICE!!!

When the artichokes are browned add grated or crushed tomato, fry for two or three minutes along with the artichokes.On this point, add rice, stir and add paprika. Fry rice and paprika along with vegetables.

ADD BROTH, SEASON AND COOK!!

Add the broth, we add twice broth than rice. Season with salt, the amount will go to taste, you should keep taste during the process. Add saffron too. Stir to blend. On this point we also add the cooked octopus, the red mullets, the prawns and the mussels that will be placed decorating the paella No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes of cooking the rice is cooked and the paella without broth, more fire less water and vice versa.

READY TO EAT!!

After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat

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