@cherenayuso recipe: paella of octopus , sobrassada and black garlic

Posted on8 Months ago by @cherenayuso 1715

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@cherenayuso recipe: paella of octopus , sobrassada and black garlic

RECIPE OF "Cherenkov Auso"

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.

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@cherenayuso

Preparation time: 40 minutes. Cooking time: 32 minutes. People: 4.

INGREDIENTS:

400 gr of rice	40 gr of onion stir fry
1 Octopus	9 gr of paprika
3 Ripe tomatoes to grate	3200 ml of octopus broth
4 teeth of black garlic	100 gr of sobrasada
2 Strands of saffron	5 gr of salt

Optional: We can introduce the salt to our broth at our own taste

TIME TO CARRY OUT EACH STEP

1- Cook the octopus to obtain the broth	40 Minutes
2- Sauté sobresada with octopus	1 Minute
3- Cut and crush tomatoes and black garlic	5 Minutes
4- Sauté tomato, add paprika, sauté onion and black garlic	4 Minutes
5- When the tomato is fried, add a splash of fine white wine	2 Minutes
6- Add broth, salt, saffron threads and introduce the rice	4 Minutes
7- While the rice is cooking, add the octopus legs again	15-16 Minutes
Total:	72 Minutes

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

COOKED OCTOPUS AND FRIED SOBRASADA

First of all, we boil the 3 octopuses in boiling water for 40 minutes, this will allow us to bring out the flavor of the octopus and create a broth for our paella.

After having cooked the octopus, we put the sobrasada to fry in the paella and then introduce the octopus to grill it. When we see that it takes on a reddish color when mixed with the sobrassada, we take it out and put it aside to add more forward.

PRODUCTS 100% FROM THE HOME GARDEN

Now that we have the octopus and the broth prepared, we cut our ripe tomatoes and crush them, Cheren uses a manual crusher, we can use an automatic one or even a crushed tomato jar if we don't want to make the crushed tomatoes ourselves.

Together with the tomato, we take 4 heads of black garlic and cut them into small pieces to introduce them later along with the sauce.

SOFRITO AND OCTOPUS BROTH

With all the necessary ingredients ready, we begin to make the sauce, in this case we introduce paprika, grated tomato, black garlic, onion sauce and a splash of "fine" white wine.

When the sauce is ready, we add the octopus bottom that we have previously made when cooking the octopus, we add salt to our liking and a couple of saffron threads.