
Octopus and Spicy Chorizo Paella
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

Barriobero White Rioja
£12.99
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.