Octopus Rice
A hearty Spanish-style rice dish loaded with tender octopus, shrimp, mussels, and colorful vegetables, all simmered in a savory broth.
- Total time
- 45 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
Ingredients
- 1 pound octopus
- ½ pound shrimp
- ½ pound mussels
- 1 whole yellow bell pepper
- 1 cup cherry tomatoes
- 1.5 cups rice
- ¼ cup parsley
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 cups water
Instructions
- 1
Clean and slice octopus into bite-sized pieces; peel and devein shrimp; scrub mussels.
- 2
Heat olive oil in a large paella pan over medium heat; add octopus and cook for 5 minutes.
- 3
Add shrimp and mussels; cook until shrimp turn pink and mussels open, about 3 minutes.
- 4
Stir in rice, sliced bell pepper, and halved cherry tomatoes; cook for 2 minutes.
- 5
Pour in water and salt; bring to a boil, then reduce heat to low and simmer for 20 minutes.
- 6
Remove from heat, cover, and let rest for 5 minutes; garnish with chopped parsley before serving.
Tools you’ll need
- Large paella pan or wide skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
