Name: Spanish Seafood Paella with Octopus
Total time: 60 min
Yield: 4 servings
Cuisine: Paella
Ingredients: 1 cup Spanish saffron; 2 cups long-grain rice; 1 lb octopus; 1 cup shrimp; 1 cup mussels; 1 onion; 2 cloves garlic; 1 red bell pepper; 2 cups chicken broth; 1/2 cup dry white wine; 1 tbsp olive oil; Salt and pepper to taste

A traditional Spanish paella featuring saffron-infused rice, octopus, and mixed seafood.

Method

Soak the octopus in cold water for 30 minutes, then cook in salted water until tender (about 30 minutes).
In a large paella pan, heat olive oil, sauté onion, garlic, and bell pepper until softened.
Add rice and stir to coat with oil, then add saffron, broth, and wine.
Arrange octopus, shrimp, and mussels on top of the rice.
Simmer over low heat for 15-20 minutes until the rice is tender and the liquid is absorbed.
Let rest for 5 minutes before serving.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.