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El Rey del Pulpo > Octopus Recipes > Rice Dishes > Seafood paella Recipe
Receta de paella con pulpo

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.

  • To share: Serves 4
  • Difficulty: Medium
  • Time: 1 hour
  • Serve as: Main course
  • Calories: 270 Cal/serving

Seafood Paella Recipe

Ingredients

Ingredients for 4 servings:

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

INSTRUCTIONS

  • First, prepare the seafood. Wash everything and soak the clams for two hours to remove any impurities or grains of sand inside. Boil the mussels and clams in separate pots until they open. Drain and set the water aside for use in your seafood paella.
  • If your octopus is frozen, defrost it. Submerge the bag in cold water for 30 minutes and then set aside. If you’re using refrigerated octopus, skip this step.
  • Next, heat a paella/frying pan with a splash of olive oil. Add garlic, onion, and leek when the oil is hot and sauté over low heat until the onion is nearly translucent.
  • Add the pepper and continue sautéing. Do the same with the tomato and finally add in the peas.
  • When the vegetables are cooked, tip in the rice and sauté over high heat for a few minutes. Stir occasionally to prevent it from sticking. Pour in 3 1/3 cups of the prepared seafood broth, sprinkle in a few strands of saffron, and lay the Norway lobsters or jumbo shrimp on top. Taste the liquid and add salt if necessary. Let cook over medium-high heat for 10 minutes. Reduce the heat and cook another 8 minutes without stirring.
  • When the rice has another 5 minutes left, lay the octopus, mussels, and clams on top.
  • The paella is ready when the liquid has been absorbed and the rice is soft. Nevertheless, you should let it rest off of the heat for 5 minutes before serving. While it’s resting cut some lemon wedges to garnish the paella.

 

QUALITY INGREDIENTS MATTER

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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