Source: Spanish Paella with Baby Octopus Recipe

Octopus Paella

Course Dinner
Cuisine Spanish
Keyword Octopus, Paella
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4 people


Octopus Marinade

  • 500 g octopus pre-cooked, cut into chunks
  • 1 clove garlic crushed
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 2 tsp lemon juice


  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 tomato chopped
  • 1 red pepper chopped
  • 1 tbsp smoked paprika
  • 3 bay leaves
  • 250 g chorizo chopped
  • 300 g paella rice
  • 100 ml white wine or sherry
  • 600 ml chicken stock
  • 1 pinch saffron
  • 200 g frozen peas
  • parsley roughly chopped
  • 1 lemon juiced


  • Combine the octopus, crushed garlic, smoked paprika, olive oil and lemon juice in a non-metallic bowl. Cover and refrigerate.
  • To make sofrito, heat oil in a large deep, heavy-based frying pan or paella dish over a medium to low heat. Add onion and garlic. Cook, stirring, for 5 minutes. Add capsicum, tomato, smoked paprika, bay leaves and 1 teaspoon of sea salt. Cook, stirring, for 5 minutes. Add chorizo and cook, stirring for 10 minutes.
  • Stir through rice. Add the wine, stock and saffron. Bring paella to the boil without stirring. Cover with a sheet of baking paper and a tight-fitting lid. Simmer gently for 20 minutes over a low heat.
  • Add the octopus and peas to the paella. Cover and cook for a further 3 minutes.
  • Add the lemon, juice, scatter over the parsley and serve.
Categories: Dinner


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