3 December 2013

How to make a Octopus, Red Mullet, Shrimp and Artichokes Original Paella

  • Preparatión time: 20 minutos
  • Cooking time: 40minutos
  • People: 4 dinners

How to make a Octopus, Red Mullet, Shrimp and Artichokes original PAELLA.


By way of guidance the paella exposed is 4 full rations. Let’s to quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:

  • 500 g./ 17,64 oz. Fresh octopus
  • 4 red mullet
  • 4 Prawns
  • 250 g/ 8,82 oz Mussels
  • 3 Artichokes
  • 1 Tomate
  • 400 g/ 14,11 oz rice
  • 8 tablespoonful oil
  • Octopus broth
  • 1 little tablespoonful paprika
  • A pinch of saffron otherwise saffron dye
  • Salt








Technical Equipment 

 A) On this occasion we are going to use portable assemblage, formed by:
1.Paella (pan)

2.Double ring burner

3. Tripod
4. Butane cylinder

B) It can also be used with a fire protected

more information equipment



To make this paella we used octopus, red mullet, prawns, mussels and artichokes. Artichokes can be changed for baby broad bean depending on taste and season. The base of the paella is the octopus cooking broth.

Before cooking the octopus is recommended to have been frozen at least 12 hours in order to soften its fibers.




Add some oil that serves to level the pan ... the oil should be centered.

Add some salt too, and light the fire!



When the oil is hot, add the artichokes We start to fry


When the artichokes are browned add grated or crushed tomato, fry for two or three minutes along with the artichokes.

On this point, add rice, stir and add paprika. Fry rice and paprika along with vegetables.



Add the broth, we add twice broth than rice. Season with salt, the amount will go to taste, you should keep taste during the process. Add saffron too. Stir to blend.


On this point we also add the cooked octopus, the red mullets, the prawns and the mussels that will be placed decorating the paella No stir again not to break the rice grain.
Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes of cooking the rice is cooked and the paella without broth, more fire less water and vice versa.



After 20 minutes of cooking, the paella should be dry and the rice cooked, let it rest and ready to eat, delicious!!

You can also download pdf recipe or play in video:

DO YOU TRY IT? we are to help you!!

1 comment:

  1. First paella hardly ever goes perfect. We are here to help you, If you have questions you can ask us.

    La primera paella casi nunca sale perfecta, nosotros estamos aquí para ayudarte, si tienes dudas pregúntame.

    La première paella presque jamais va tres bien, nous sommes ici pour vous aider, si vous avez des questions me demander.


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