Rice dishes are always a good option, an excellent dish for our family gatherings in summer, easy and versatile. Today we teach you how to prepare a sea and mountain rice a little different from the usual. What we can assure you is that you will love it.
Time: 25 minutes
170 g of bomba rice
50 g Iberian bacon
1 octopus leg
30 g of caramelized onion (without sugar)
50 g of crushed tomato
1 tablespoon tomato concentrate
1 tablespoon of ñora meat
600 ml of mild stock
4 sauteed wild asparagus
extra virgin olive oil
Cut the bacon into thin strips and reserve. Cut the cooked octopus leg into slices and reserve.
Next, add a splash of extra virgin olive oil, place over high heat and brown the bacon, remove and set aside. Then add the octopus slices and let them brown slightly, remove and set aside. In the same oil, add the rice, the concentrated tomato, the ñora paste, the caramelized onion and the crushed tomato, mix and leave until the rice is pearly.
Let's pour the hot fumet and let it cook over medium-high heat for 18 minutes, after that time we remove the paella from the heat and put the bacon, the octopus and some pieces of wild asparagus sautéed in a little oil, cover and let it rest 5 minutes.
Lastly, just before serving, add a few dots of mild aioli and all that remains is for us to devour it.
Photos and recipe by MJ .