Baked Rice With Octopus Recipe

Name: Baked Rice With Octopus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking oil; 1 onion finely chopped; 1 red bell pepper finely chopped; 1 green bell pepper finely chopped; 1 tomato; 1 1/8 pounds octopus cooked; paprika; 1 1/3 cups rice; fish; broth; salt

Servings: persons

cooking oil
1 onion finely chopped
1 red bell pepper finely chopped
1 green bell pepper finely chopped
1 tomato
1 1/8 pounds octopus cooked
paprika
1 1/3 cups rice
fish
broth
salt

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.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: cooking oil, 1 onion finely chopped, 1 red bell pepper finely chopped, 1 green bell pepper finely chopped, and more.

Yes, Baked Rice With Octopus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Rice With Octopus

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