Octopus Rice with Garlic & Family Reserve

• 100 grams per person of rice
• Garlic
• Cayenne
• Laurel
• Octopus
• Sepia (with its ink and spleen)
• Squid
• Parsley
• Artichokes
• Concentrated tomato
• 1 tablespoon per person of onion sauce
• Tomato
• Splash of white wine.
• Saffron (in this case infused)
• Ali-oli (All black, egg, oil, sweet potato, sweet and spicy paprika)
• OOVE
• Salt
• Pepper
• Black rice broth (2 and a half parts for 1 rice)

1. To begin, we will cook the octopus or we will buy it already cooked. The cooked octopus will have a juice that we will add to the broth. We will reserve it separately.
2. At the same time we will heat the broth in a pot and add the octopus ink.
3. We will start to make the sauce, we will add to the paella: garlic, cayenne, bay leaf with a little oil. We will leave it on a low heat for 10 minutes, stirring continuously so that the oil harmonizes.
4. Then we will add the previously cooked octopus, the cuttlefish and the squid. Add parsley, salt and artichokes on top and stir over medium-high heat for 5 minutes.
5. We will remove the octopus leg and reserve it separately.
6. Next we will add the onion sauce, the tomato concentrate and a splash of white wine, and we will stir little by little for 7 minutes over medium heat.
7. Add the rice (100 grams per person) and stir.
8. Add the broth to the pan, which we have previously heated in a separate pot.
9. We will add the infused saffron, salt and pepper.
10. We will leave the pan over high heat for 5 minutes for the broth to evaporate and then we will leave it for 12 more minutes over low heat.
11. Finally, we will add the octopus that we have reserved previously over the rice, ali-oli distributed throughout the pan and a little sweet paprika.
12. Once ready, add a little parsley on top and enjoy.

Reserva Família I CAVA GRAN RESERVA BRUT NATURE

Extremely seductive, with a fresh, pleasant texture and long finish.