- 1,5 cups octopus/fish stock by boiling octopus until tender
- 16 oz boiled octopus
- 6 peeled shrimps
- 1/2 cup Spanish extra-virgin olive oil
- 2 tomatoes, chopped
- 1/4 Tbsp. sweet paprika
- 1 tsp. food coloring
- 1 cup of short grain rice (plain one, no Bomba, Senia or other expensive rices)
- Steel carbon paella pan 14 inches
Make broth with fish and octopus, reserve 1,5 cups.
Make sure the paella pan is leveled by adding some oil. Sear shrimps and reserve.
Add the rest of oil and fry the grated tomatoes. Add and fry the boiled octopus.
When the tomato is nearly done add the sweet paprika.
Add the rice with the food coloring and stir.
Rise the fire.
Add the stock and when it starts to boil start the timer. After 10 minutes, low the temperature so the stock boils slower.
After 18 minutes of total remove the paella pan from fire. You can test if there is socarrat by trying to move a spoon over the pan: if it runs there is no socarrat, if it gets stuck then there is. If time runs out and there is no socarrat, place the pan directly over the coals to rise the temperature. Not for a long time, or you will burn the rice.
I like to cover the pan with aluminium foil for 5-10 minutes to rest. This is because I like soft rice, and this softens the rice.
Feel free to ask any questions!
