Receta de @cherenayuso: Paella de pulpo, gambas y torreznos
RECIPE OF "Cherenkov Ayuso"
Sanitary by day, cook by night, Ayuso loves to cook and likes to share his favorite recipes with the rest of the world.
From rice dishes, tortillas, sweets to wines, there is no recipe that you are not willing to share if its flavor convinces you that it should be shared.
Follow and discover innovative recipes in his Instagram @cherenayuso.
Preparation time: 30 minutes. Cooking time: 16 minutes. Serving capacity: 4.
INGREDIENTS:
| 400 gr of rice | 4-5 Prawns |
| 3 Octopuses | Salt and Paprika |
| 3 Ripe tomatoes for grating | 2400 gr of octopus stock |
| 1 Onion | 1 Torrezno (Fried Bacon) |
TIME TO COMPLETE EACH STEP
| 1- Sauté prawns and set aside | 3 Minutes |
| 2- Sauté octopus tentacles | 3 Minutes |
| 3- Sauté the onion | 3 Minutes |
| 4- Add the crushed tomato and paprika | 2 Minutes |
| 5- Mix and fry the ingredients | 4 Minutes |
| 6- Add a splash of white wine | 1 Minute |
| 7- Add the boiling broth | 2 Minutes |
| 8- Add and spread the rice | 2 Minutes |
| 9- Cook the rice | 16 Minutes |
| 10- Cook the torrezno | 5 Minutes |
| 11- Leave to rest and decorate with the prawns, octopus and bacon | 5 Minutes |
| Total: | 46 Minutes |
STEP BY STEP
BOILED OCTOPUS AND FRIED PRAWNS
First of all, we start this recipe by cooking our octopus in water for approximately 45 minutes, we do not use any additional spices or ingredients, just water. This will allow us to prepare our fume and get the tentacles ready for the paella.
Once our octopus is ready and the bottom is secure, put the paella pan on the heat, add a splash of oil and fry the prawns. Once they are a nice colour, put to one side.
SAUTÉ THE OCTOPUS AND ONION
Continue frying the octopus tentacles, once they have turned crimson red, set aside.
Next, fry the onion, when it has a brownish tone, move it to the ends of the paella pan.
ADD PAPRIKA, CRUSHED TOMATO AND A SPLASH OF WHITE WINE
Now it's time to make the sofrito, add a spoonful of paprika, the crushed tomato and mix in the onion.
Shortly after, add a splash of white wine over the mixture and allow to reduce.
ADD THE FUMET AND RICE
With the sofrito ready, the next thing to do is to add our octopus fumet, preferably already boiling.
Shortly after, add the rice and spread it evenly over the surface of the paella pan, leave to cook for 16 minutes.
DECORATE AND PLACE THE TORREZNO
During the cooking process, take advantage of the moment to prepare the torrezno, to do so, take a frying pan with hot oil and cook it until it turns golden brown. When you notice that your tongue is watering just by looking at it, you will know that it is ready.
Now all you have to do is decorate the paella, place the prawns, the octopus tentacles and the sliced pieces of torrezno. Having followed these steps, we will have a paella of octopus, prawns and torreznos on our table, enjoy this innovative recipe, ¡arrocer@s!
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- Burner for paella pan
- 3- Tripod for gas burner
- 4- Gas regulator
- 5- Butane cylinder
