Guida facile di riso con polpo, triglie e carciofi
Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners
|500 g./ 17,64 oz. Fresh octopus||4 red mullet|
|4 Prawns||250 g/ 8,82 oz Mussels|
|3 Artichokes||1 Tomate|
|400 g/ 14,11 oz rice||8 tablespoonful oil|
|Octopus broth||1 little tablespoonful paprika|
|A pinch of saffron otherwise saffron dye||Salt|
|1- heat up oil||5 Minutes|
|2- Fry all artichokes and crushed tomate||6 Minutes|
|3- Add rice and paprika||4 Minutes|
|4- Add octopus broth and octopus, red mullet and prawn, cook||20 Minutes|
|5- Let it rest||5 Minutes|
Simple, we just need the paella pan and a adjustable heat source protected from air. The authentic with orange tree wood particularly appreciated by final taste of the dish, but other woods can be used or even gas stove
- 1- Carbon steel paella pan
- 2- Paella burner
- 3- Paella burner legs
- 4- Gas regulator
- 5- Gas cylinder
To make this paella we used octopus, red mullet, prawns, mussels and artichokes. Artichokes can be changed for baby broad bean depending on taste and season. The base of the paella is the octopus cooking broth. Before cooking the octopus is recommended to have been frozen at least 12 hours in order to soften its fibers
READY, SET, GO!!
Add some oil that serves to level the pan ... the oil should be centered. Add some salt too, and light the fire!
When the oil is hot, add the artichokes We start to fry
ADD BROTH, SEASON AND COOK!!
READY TO EAT!!
After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat