Charred Octopus Paella
Ingredients:
onion
bell pepper
tomatoes
parsley
charred octopus paella (see octopus cook times and procedures here)
bay leaf
paprika
saffron (very important)
salt
pepper
extra virgin olive oil
white wine
Spanish rice
chicken broth
Steps:
Heat olive oil in a skillet over medium heat. Sauté onion and bell peppers until the onion turns translucent. Incorporate chopped tomato, bay leaf, paprika, saffron, salt, and pepper. Stir well and cook for 5 minutes.
Add white wine and cook for 10 minutes.
Add rice.
Carefully pour the broth around the pan, gently shaking it to distribute the rice evenly into a single layer. Once the mixture reaches a boil, lower the heat to medium-low. Occasionally tilt the pan gently back and forth during cooking, but refrain from stirring thereafter.
Continue cooking uncovered: Allow the paella to cook uncovered for 15-18 minutes. Then, gently nestle the charred octopus tentacles and pieces into the mixture and continue cooking without stirring for approximately 5 more minutes. Keep an eye on the liquid level, ensuring most of it is absorbed and the rice at the top is nearly tender. If the rice remains uncooked, add an additional ¼ cup of water or broth and continue cooking as needed.
Allow to rest covered: Remove the pan from the heat and cover tightly with a lid or aluminum foil. Place a kitchen towel over the lid and let it rest for 10 minutes.
Serve: Garnish with fresh parsley and lemon slices, then serve.
