Octopus and Artichoke Paella

Preparation

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Time

45 minutes

  • Salt
  • Black pepper
  • Parsley
  • 50 gr red pepper
  • 200 gr onion
  • 300 gr tomato
  • 80 gr green pepper
  • 1 ñora dried red pepper
  • 8 gr saffron
  • 150 ml extra virgin olive oile
  • 600 ml fish stock
  • 4 artichokes
  • 2 cloves of garlic
  • 1 octopus
  • 200 gr Bomba rice
  • Salt
  • Black pepper
  • Parsley
  • 1.764 oz red pepper
  • 7.055 oz onion
  • 10.582 oz tomato
  • 2.822 oz green pepper
  • 1 ñora dried red pepper
  • 0.282 oz saffron
  • 5.404 fl. oz extra virgin olive oile
  • 21.242 pint fish stock
  • 4 artichokes
  • 2 cloves of garlic
  • 1 octopus
  • 7.055 oz Bomba rice
  • Salt
  • Black pepper
  • Parsley
  • 0.26 cup red pepper
  • 0.95 cup onion
  • 1.41 cup tomato
  • 0.398 cup green pepper
  • 1 ñora dried red pepper
  • 0.067 cup saffron
  • 0.634 cup extra virgin olive oile
  • 2.536 cup fish stock
  • 4 artichokes
  • 2 cloves of garlic
  • 1 octopus
  • 0.95 cup Bomba rice
Wine match

Wines from Spain

Rosé wine from DO Valencia