From Valencia, paella is probably the most emblematic dish of Spain. Octopus is usually a major ingredient in seafood paellas in addition to mussels, shrimp, and clams. As you can tell, this dish offers the very best flavors of the sea. Don’t skip this recipe if you’re worried about not having a traditional paella pan in your cabinet. Since they’re designed for cooking over an open flame, they’re not generally the best for small batches made on your stovetop at home. A stainless steel or even non-stick pan will work perfectly. Just be sure you turn the heat down as indicated in the recipe, since they conduct heat slightly better than a traditional paella pan.
10.5 oz package el Rey del Pulpo precooked octopus tentacles, sliced
1 1/2 cups short-grain rice
12 Norway lobsters or jumbo shrimps
2 lbs fresh mussels
1 lb clams
2 cloves garlic
1/2 leek (the white section only)
1 ripe tomato, skinned or grated
1/2 red bell pepper, diced
1 onion, diced
2/3 cup fresh or frozen peas
Extra virgin olive oil
A few strands of saffron
One lemon for garnish
Salt
As mentioned previously, octopus is a major player in seafood paella. This recipe combines the best seafood and rice offering the greatest flavors of the sea to anyone who looking to taste its riches.
If you like this delicious protein paired with the rice, try our simple Octopus Rice recipe.
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