Creamy rice with octopus and clams

Today Carmen, author of Yerbabuena en la cocina , brings us a great rice recipe: easy to prepare and very tasty, you will love this rice with octopus , and Carmen also tells you about several options to vary it and adapt it to your taste.

I'm sure many of you are back from your holidays, I hope you enjoyed these well-deserved days of rest. I don't know if it's the same for you, but frankly, after a few weeks away from home, I was looking forward to going back and getting back into my daily habits, leaving restaurant meals and summer excesses behind and sitting down in front of a delicious plate of home-cooked food like this rice with octopus and clams .

This dish, like so many others, has always been in my mother's house, sometimes without octopus, just rice with clams - equally delicious! - even replacing them with clams when the economy did not stretch to more (imagine a family with six children).

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

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

Ingredients

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

Elaboration

1. In a saucepan or low cocotte, add a few tablespoons of olive oil and place on the heat.
2. When it starts to smoke, add the finely chopped garlic and before it turns golden, add the spring onion and pepper cut into brunoise and let it simmer.
3. Meanwhile, place the clams in a covered saucepan and steam them open, removing them as they open. Set aside.
4. Once the vegetables have been 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 sofrito for a couple of minutes.
6. We bathe the rice with wine and let the alcohol evaporate.
7. We add the liquid from opening the clams and the broth with the saffron threads that we will have previously heated on the fire and we add it when it reaches boiling point.
8. Add the chopped octopus, adjust the salt and let it 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 it with a clean kitchen cloth and let it rest for 5 minutes.
11. Sprinkle with chopped parsley and serve immediately.

Le Creuset Low Casserole Dish and Laura Ashley Porcelain Bowls

To prepare this rice, I used an octopus leg that I had in the freezer and it turns out great, which makes the preparation of this dish much easier. But if you choose to cook the octopus yourself, reserve the cooking water and add part of it along with the fish stock, thus intensifying the octopus flavour of this rice. I hope you like it... Let us know!