Directions
- 1Peel the prawns and save the heads.
- 2Add some dressing of oil, garlic, and parsley to the octopus and prawn tails.
- 3Grate the tomato and onion and mince the garlic.
- 4Extract the juice from the prawn heads and discard them.
- 5Quickly sear the prawn tails and octopus.
- 6Chop the octopus and prepare the sofrito with onion, garlic, paprika, tomato, and water.
- 7When the sofrito reduces, add the fish stock, saffron, and rice.
- 8Almost at the end of the cooking, add the prawn tails and octopus.
Ingredients
- 180 gr. arroz variedad albufera
- 2 patas de pulpo cocido
- 6 gambones
- Picada de aceite, ajo y perejil
- 1 cebolla morada
- 1 tomate pera
- 1 ajo
- 1 vaso de agua
- Sal fina
- 0.5 cda. postre Pimentón de la vera
- Aceite de oliva virgen extra
- 1 sobre Azafrán molido
- Fumet de pescado
Tips
- For creaminess, when adding the rice, stir it slowly but continuously.
- Season sofrito and fumet with salt.
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