A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Spanish Octopus Rice Pot | Arroz con pulpo
(0)
35 min
Under an hour
Knuspr-Küche
Zarter Oktopus geschmort mit feinem Paella-Reis, sonnengereifter Paprika, Safran und geräuchertem Paprikapulver – ein traditioneller spanischer One-Pot-Klassiker.
Preparation method
Preparation
Rinse the pre-cooked octopus briefly under cold water, pat dry, and cut into bite-sized pieces or slices. Finely dice the onion, garlic, and red bell pepper. Finely chop the parsley and cut the lemon into wedges.
Base & cooking the rice
Heat the olive oil over medium heat in a wide braising pan or paella pan. Gently sauté the diced onion and bell pepper for about 4–5 minutes until translucent and soft. Stir in the chopped garlic and smoked paprika, and toast for 1 minute until fragrant.
Stir in the chopped tomatoes and saffron threads, and let simmer gently for 2 minutes to create a thick, aromatic sofrito.
Chef's tip
For the typical Spanish rice crust (socarrat) on the bottom of the pan, let it fry gently uncovered over medium heat during the last 2 minutes before resting, until it crackles softly.
Pre-cooked octopus is ideal for this one-pot dish, as it stays wonderfully tender and does not become tough.
15 min
Under an hour
