Octopus and Spicy Chorizo Paella

Paella is so simple to make and captures the very essence of Spain. The octopus is stunning in both flavour and texture but this delicious dish can be just as good if the octopus is replaced with monkfish, prawns or scallops.
Serves 2
35 minutes
Ingredients

450g Cooked Octopus Tentacles or whole baby octopus

250g Spicy Chorizo diced

1 large Onion, chopped finely

4 Large Garlic Cloves, finely chopped

250g Paella Rice

3-4 tbls Olive Oil

2 tsp Sweet Smoked Paprika

1 pinch Spanish Saffron

250ml Fish or chicken stock

150g Piquillo Peppers or one whole red pepper cubed

100g Chopped Tomatoes or 8 baby fresh tomatoes halved

1/2 Lemon, cut into wedges

Parsley or coriander to garnish

You May Also Need

Paella Pan 30cm

Directions

1.In some oil, fry onions, garlic and chorizo in your paella pan until the onions are clear and the chorizo is browned and slightly crispy.

2.Add the paella rice and stir well to coat all the rice with oil and saute until the rice becomes translucent and starts to pop.

3.Add the saffron and fish stock and sufficient boiling water to cover the rice and chorizo to a depth of around 1/4 inch. Make sure there is sufficient water at this point as it is difficult to add later without spoiling the socarrat (crispy base).

4.Leave the pan to simmer over a low heat. Do not stir so as to allow the socarrat to develop.

5.When all the liquid has been absorbed, add the peppers, tomato, lemon wedges and octopus. Stir gently.

6.Stir gently and keep over low heat for a further 5 minutes to allow the flavours to blend.

7.Serve immediately garnished with parsley or coriander.