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

A Valencian-style paella with octopus, chicken, and vegetables, cooked in a traditional way.

Method

Prepare the octopus by boiling it 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.
Place chicken and octopus on top of the rice.
Simmer over low heat for 15-20 minutes until the rice is tender and the liquid is absorbed.
Add peas and let sit for 5 minutes before serving.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.