Creamy rice with octopus and clams

Today Carmen, author of Yerbabuena in the kitchen , brings us a wonderful rice recipe: easy to prepare and very tasty, you will love this rice with octopus , and Carmen also tells you several options to vary it and adapt it to your taste.

Surely many of you are back from your holidays, I hope you have enjoyed these well-deserved days of rest. I don't know if the same thing happens to you, but frankly, after a few weeks away from home, I was looking forward to going back and resuming my lifestyle, above all, leaving restaurant meals behind, the excesses of summer, and sitting down in front of a delicious dish. of food prepared at home like this sweet rice with octopus and clams .

This dish, like many others, has always been at my mother's house, sometimes without octopus, just rice with clams - equally delicious! with six children).

If you like rice, I recommend that you dare to prepare this recipe, adapting it to your tastes or needs, I'm sure you'll love it.

Bérard olive wood chopping board and low Le Creuset casserole type cocotte .

Ingredients

• 300g of bomba rice
• 1 large leg of cooked octopus
• 300g of clams
• 2 garlic cloves
• 1 spring onion
• 1 Italian green pepper
• 200 ml of white wine
• 1 grated tomato
• 1 teaspoon sweet paprika
• 1 liter of smoked fish
• a few strands of saffron
• Salt
• Extra virgin olive oil

Elaboration

1. In a low casserole or cocotte, add a few tablespoons of olive oil and bring to the heat.
2. When it starts to smoke, add the finely chopped garlic and, before it browns, add the spring onion and bell pepper cut into brunoise and let it brown.
3. Meanwhile, we put the clams in a covered saucepan and steam them open, removing them as they open. We booked.
4. Once the vegetables are poached in the cocotte, add the grated or crushed tomato and the teaspoon of paprika and cook for about 3 minutes.
5. Add the rice to the casserole and sauté with the sauce for a couple of minutes.
6. We bathe the rice with the wine and let the alcohol evaporate.
7. Add the liquid from opening the clams and broth with the saffron threads that we will have previously heated on the fire and add it when it reaches the boiling point.
8. Add the chopped octopus, season with salt and cook for about 18 minutes.
9. Add the clams and cook for a couple more minutes.
10. After this time, remove the cocotte from the heat, cover with a clean kitchen towel and let it rest for 5 minutes.
11. Sprinkle with chopped parsley and serve immediately.

Le Creuset Low Casserole Cocotte and Laura Ashley Porcelain Bowls

To prepare this rice on this occasion I have used an octopus leg that I had in the freezer and it turns out wonderfully, which makes it much easier to prepare this dish. But if you choose to cook the octopus, reserve the cooking water and add part of it together with the fish smoke, thus intensifying the octopus flavor of this rice. I hope you like it…. You already tell us!