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Description

Consider this an easier take on paella, with everything combined in the paella (or other) pan and baked, rather than cooked totally on the stovetop. And, if you've never cooked octopus at home, you'll appreciate how easy (and odorless) it is compared to other types of seafood. Just be sure to ask your fishmonger to clean it thoroughly for you, and avoid overcooking or else it will become too tough to eat (similar to calamari).

Ingredients

  • cooking oil
  • 1 onions (finely chopped)
  • 1 red bell pepper (finely chopped)
  • 1 green bell pepper (finely chopped)
  • 1 tomatoes
  • 500 grams octopuses (cooked)
  • paprika
  • 250 grams rice
  • fish
  • broth
  • salt

Directions

  1. Preheat the oven to 220C.
  2. In a paella pan, saute the onion and the peppers, all finely chopped.
  3. Once cooked, add the tomato.
  4. Slice the octopus and add to the paella pan.
  5. Stir and add the paprika.
  6. Add the rice and cook for a minute, stirring to make sure it absorbs the flavors.
  7. Separately, heat the fish and shellfish broth.
  8. Pour in twice as much broth into the paella pan as there is rice, add salt to taste.
  9. Bake for 18 minutes. The liquid should evaporate.
  10. Let the rice rest for a few minutes and serve.
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NutritionView more

280Calories
Sodium9%DV220mg
Fat12%DV8g
Protein47%DV24g
Carbs9%DV27g
Fiber12%DV3g

PER SERVING *

Calories280Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat0.5g3%
Trans Fat
Cholesterol70mg23%
Sodium220mg9%
Potassium400mg11%
Protein24g47%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate27g9%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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