Spanish Rice with Octopus and King Prawns

Here are the ingredients you'll need

• 600g cooked octopus
• 5-6 king prawns
• 200g short-grain rice
• 1 large onion
• 1 red bell pepper
• 2 tomatoes
• 2 garlic cloves
• 500ml fish broth or cooking liquid from the octopus
• Saffron threads
• Pink salt
• Extra virgin olive oil

Method

1. 1Add a splash of olive oil to the paella pan and sear the king prawns on both sides; remove and set aside.
2. 2Next, sauté the finely chopped onion until golden and remove it to a plate as well.
3. 3Repeat the same process with the diced red bell pepper.
4. 4Add a little more olive oil to the pan, add the grated or finely chopped tomatoes, and cook over medium heat with a pinch of salt.
5. 5Meanwhile, blend the cooked onion and red pepper until smooth (you can add a splash of broth to help it blend easily).
6. 6Once the tomato is nicely cooked down into a sofrito, add the minced garlic and let it soften gently so it releases its aroma.
7. 7Now stir in the pureed onion and pepper mixture, combining it thoroughly with the tomato sofrito.
8. 8Add the sliced octopus, the king prawns, and the broth, and let everything simmer gently together for about 5 minutes.
9. 9Turn off the heat and taste to adjust the salt.
10. 10Let the base rest until you're ready to cook the rice for your meal.
11. 11When it's time to eat, bring it back up to heat, stir in the rice, and cook over medium heat for 15 minutes.
12. 12Finally, take the pan off the heat and let it rest for 5 minutes before serving.
13. 13And that's it! Our rice with octopus and king prawns is ready to enjoy.