Arroz Meloso de Pulpo y Gambones

A creamy, flavorful rice dish featuring tender octopus and succulent prawns, infused with saffron and a rich vegetable base. Perfect for seafood lovers wanting to explore Spanish cuisine.

By @poesiadefogon

Original recipe source

Cook time: 45 minutes

Servings: 2

Ingredients

• 12 units gambones peeled
• 200 grams octopus cooked
• 2 tablespoons olive oil
• 1 unit red onion chopped
• 0.5 units green bell pepper chopped
• 4 cloves garlic minced
• 2 units tomato grated
• 1 teaspoon paprika
• 100 milliliters white wine
• 200 grams arborio rice
• 800 milliliters fish stock
• 0.2 grams saffron
• 2 tablespoons parsley chopped

Instructions

1. Peel the prawns, reserving their heads. Cut the cooked octopus into chunks.
2. Sear the prawns in a pan with olive oil for 2 minutes until pink. Remove and set aside.
3. Sauté the prawn heads, pressing to extract juices, and remove after 2 minutes.
4. In the same oil, cook the onion, green bell pepper, and garlic until soft.
5. Add the grated tomatoes and cook for about 20 minutes until reduced.
6. Add paprika, mix in, and deglaze with white wine. Reduce completely.
7. Stir in the rice until well coated, then add fish stock and diluted saffron.
8. Simmer the rice, stirring occasionally, until almost done, then fold in the octopus, prawns, and sprinkle with parsley.
9. Let the rice rest off the heat for a few minutes before serving.