Rice with Octopus and Espelette Pepper Oil

Today we present a recipe that will transport you directly to the Mediterranean coast with every bite: Rice with Octopus and Espelette Pepper Oil. A combination of flavours and textures that will leave you speechless.

Ingredients

For the marinade:

🐙 250g cooked octopus legs

🦐 200g peeled prawns

🧄 1 tbsp. Garlic powder

🧂 1 tbsp Fine salt

🌿 Bunch of chopped parsley

🌶️ 3 tablespoons of Espelette pepper oil.

For the sofrito and rice:

🍚 240g Bomba rice

🐟 950g fish fumet

🧅 1 onion

🌶️ 1 green pepper

🌶️ 1 tbsp Espelette pepper oil

🧂 Salt/pepper to taste

To plate:

🌱 Chopped parsley

🐙 Octopus tails that we have saved

🌶️ Espelette Pepper Oil to taste

Elaboration

1- Start by preparing the marinade. In a bowl, mix the cooked octopus legs, peeled prawns, garlic powder, fine salt, chopped parsley and 3 tablespoons of Espelette Pepper Oil. Leave to marinate for at least 3 hours to allow the flavours to integrate.

2- After this time, sear the octopus legs in a frying pan to give them more flavour. Carve the octopus legs into slices and reserve the tails for plating.

3- Chop the onion and green pepper for the sofrito. In a frying pan with Espelette Pepper Oil, fry the onion and the pepper until they are well fried.

4- Add the prawns, octopus and fish stock and cook over a medium heat for approximately 15-18 minutes, or until the rice is cooked.

5- Once the rice is ready, plate it on individual plates. Garnish with the reserved octopus tails, sprinkle with chopped parsley and drizzle a little more Espelette Pepper Oil on top.

And voilà! Your delicious Rice with Octopus and Espelette Pepper Oil is ready to delight your guests.

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