Arroz con Pulpo

Octopus Paella


Preparation info

  • Racion


    • Difficulty


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

This is the essence of simplicity and contrast. The sweetness of the octopus flesh is a foil for the earthiness of the rice. The lovely rich, soft gelatinous texture of the octopus is also a counterpoint for the rice’s starchiness.

This is the antithesis of over-accessorised paella, which is loaded with chorizo and shellfish. It’s just octopus, rice, garlic, sofrito and paprika. Because of its textural qualities, this dish is also well worth cooking simply to explore wine matching possibilities. Friends of mine tried this with albariño, arneis, Australian chenin blanc and a little Pouilly Fume. They couldn’t make up their minds, so met again a week later to try again.