There are Sundays that call for a long table, the smell of sofrito and that slow bubbling that announces something good is cooking. This creamy rice with octopus and artichokes is exactly that: a flavorful dish with Mediterranean personality, perfect for sharing without rush.
The golden octopus, tender artichokes and a well-developed base melt into an intense broth that gradually thickens until achieving a creamy, enveloping texture. Cooking it in the Fissler Shallow Casserole ensures the rice cooks evenly and the result is impeccable: perfectly cooked grains, deep flavor and a presentation that wins everyone over.
It's a simple, very traditional dish, one to enjoy with a glass of wine and good company around the table. I'll show you how to make it and below the full recipe, with some notes you might also find interesting.
Ingredients
- 140 g Round rice
- 250 g cooked octopus (2 tentacles)
- 1 Large artichoke or 2 small (approx. 570 g)
- Extra virgin olive oil
- 1 Onion (130 g) cut into small dice
- 2 Cloves of garlic grated or chopped
- 1/2 teaspoon sweet paprika
- A pinch of saffron
- 100 g White wine
- 1 tsp ñora paste or choricero pepper paste
- 60 g Crushed tomato
- 1 tsp romesco or picada
- 1 L fish stock
- Salt to taste
Preparation
- Peel the artichokes until you reach the tender, pale part. Cut off the tips of the leaves and quarter each artichoke into sixths. Let them rest in a bath of cold water with lemon and parsley so they don't oxidize while you prepare the rest.
- Preheat the Fissler Adamant 24 cm low Shallow Casserole over medium-high heat.
- Add a splash of olive oil and sear the octopus tentacles until browned on both sides. Remove from the Shallow Casserole and slice a few pieces, leaving a long piece of the tentacles.
- Drain the artichokes and sauté them briefly in the Shallow Casserole. Remove and set aside with the octopus.
- Lower the heat to medium, add the onion and sauté until well browned.
- Make a well in the center, add the grated garlic, and sauté for a few seconds.
- Immediately add the sweet paprika and saffron and sauté briefly, without letting them burn, then add the white wine to deglaze, and scrape the bottom of the Shallow Casserole well to capture all the flavor.
- Add the ñora paste and the crushed tomato.
- Sauté until well concentrated, add a teaspoon of romesco or picada, the octopus, the artichokes and the stock. Let it come to a boil.
- When it boils, add the rice and cook for 14 minutes: the first 6 minutes over high heat and the rest over low heat. Taste and adjust salt halfway through cooking.
- When the cooking time is up, remove the Shallow Casserole from the heat and let rest for at least 5 minutes before serving.
Additional comments:
- About the octopus: If you use cooked octopus, brown the tentacles before adding them to the stew: you'll gain flavor and a delightful roasted note. If you cook it yourself, save some of the cooking water for the stock: it gives the dish more intensity.
- About the rice: Watch the timing carefully: to achieve that creamy texture, the rice should be cooked but not overdone. If you see it needs more stock, add a little hot stock, always gradually.
- About the artichokes: If preparing them fresh, keep them in water with lemon to prevent oxidation before cooking. You can also use frozen hearts if it's not the season.
- The creamy rice should be neither dry nor soupy: after resting 5 minutes off the heat, the broth integrates and becomes creamy. That moment is key to getting it perfect.
- If you want to boost the flavor, you can add a tablespoon of picada or romesco to the sofrito before adding the stock. It makes a difference without complicating the recipe.
