Recipe by _comeydisfruta_: Rice with octopus and artichokes
RECIPE FROM "@_comeydisfruta_"
I am Sergio, a person who always does what he does with great enthusiasm and passion.
Rice has always been a tool for personal improvement in something that we can define as art.
For me, the star ingredient is always the Love you put into it.
Give in life what you always want to receive, and the result will surely be spectacular.
The kitchen is a world in many aspects. You experience, you feel, and you learn.
My love for rice came from when I was 14 years old. And every time I like to investigate and contrast more. And that's how you learn. Not from what they say, but from what is experienced.
Follow and discover innovative recipes and events in his Instagram @_comeydisfruta_.
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Preparation time: 19 minutes. Cooking time: 14 minutes. People: 2.
| 2 octopus tentacles (already cooked) | 2 fresh artichokes |
| 1 onion | 1/2 green pepper |
| 2 ripe pear tomatoes | Paprika de la vera |
| Saffron infusion | 250 gr of Albufera rice |
| 1L of homemade fish fumet | 2 crayfish and prawns |
| Salt (to our liking) | Olive oil |
TIME TO PERFORM EACH STEP
| 1- Heat oil | 2 Minutes |
| 2- Sauté crayfish, prawns, artichokes and octopus | 10 Minutes |
| 3- Prepare the sofrito | 5 Minutes |
| 4- Add the rice and fry | 2 Minutes |
| 5- Add the fumet, saffron infusion, octopus juice and artichokes | 1 Minute |
| Â 6- Let it cook | 12 Minutes |
| 7- Decorate with pieces and tentacle of octopus, crayfish and shrimp. | 1 Minute |
| Total: | 33 Minutes |
LET THE FRYING BEGIN
The first step for this recipe is to fry the different ingredients, we start with the crayfish and prawns, heat the oil and add a pinch of salt, cut them in half from the bottom and let them fry, once ready, reserve them.
The next ingredient would be the artichoke, the star ingredient, cut and peel as you see necessary so that you have 6 pieces left, add to the paella and fry, once ready, remove it and set aside.
WE ADD OCTOPUS AND SOFRITO
We have not finished frying yet, now it is the octopus's turn, take one of the tentacles, cut it and chop it into small pieces, fry and remove to reserve. We want the other tentacle whole.
Finally, we want to prepare the sofrito for our rice, in this recipe we will use onion, green pepper and tomato, chop the pepper and onion and grate 2 ripe tomatoes. Sauté the onion and pepper first and then add the crushed tomato, then add the paprika.
ADD THE FUMET AND COOK THE RICE
With all our ingredients ready, it is time to add the rice, sauté for a couple of minutes, then add the fumet, the saffron infusion and the octopus juice.
Add the artichokes on top and let cook for 12 minutes.
DECORATE AND TASTE
In the last minutes, add the chopped octopus and the tentacle in the middle, followed by the crayfish and shrimp to decorate.
Having followed these steps, you have rice with octopus and artichokes on your table for you and your guests. Now is the time, eat and enjoy!
TECHNICAL EQUIPMENT:
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- Gas cylinder
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