Garlic Octopus and Cuttlefish for Rice Dishes

Ingredients

• 500 g Cooked octopus (Cut into slices or evenly sized pieces.)
• 500 g Fresh cuttlefish (Cleaned and cut into pieces; dry it thoroughly before cooking.)
• 4 dientes Garlic (Finely chopped.)
• 2 tbsp Fresh parsley (Chopped; it can be mixed with the garlic.)
• 1 tsp Pimentón de la Vera paprika (Add off the heat or over very low heat to prevent it from burning.)
• 100 ml White wine (For deglazing and adding flavor; allow the alcohol to evaporate.)
• 3 tbsp Olive oil (Estimated amount for sautéing the seafood and forming the garlic base.)
• Salt (To taste. The cooked octopus may contribute salt, so taste before adjusting.)

Steps

1. 1

   Prepare all the ingredients. Cut the cooked octopus into slices or pieces and the cleaned cuttlefish into evenly sized pieces. Dry the cuttlefish very thoroughly with paper towels so that it browns instead of releasing too much water.

2. 2

   Heat a large frying pan or casserole over medium-high heat. Add the olive oil and wait until it is hot but not smoking.

3. 3

   Add the cuttlefish and sauté for about 4-6 minutes, stirring occasionally, until it changes color and begins to brown. If it releases liquid, continue cooking until the liquid evaporates.

4. 4

   Add the cooked octopus and cook for another 2-3 minutes, just until hot and lightly browned. Avoid overcooking it so that it does not become rubbery.

5. 5

   Add the chopped garlic and sauté for 30-60 seconds, stirring constantly, until fragrant but not burned.

6. 6

   Remove the pan from the heat or reduce the heat to the lowest setting. Add the Pimentón de la Vera paprika and quickly mix it with the seafood and oil so that it incorporates without becoming bitter.

7. 7

   Pour in the white wine. Return the pan to medium heat and let it simmer gently for 2-4 minutes, scraping the bottom to release the flavorful browned bits, until the wine has reduced and no longer smells strongly of alcohol.

8. 8

   Add the chopped parsley and mix. Taste and adjust the salt only if necessary.

9. 9

   Serve immediately as a dish or use the preparation as a base for a rice dish. If incorporating it into a rice dish, add the rice and stock according to the rice recipe you are preparing.

Notes

The publication does not provide quantities or detailed instructions; the quantities and part of the technique were estimated for 4 servings based on the ingredient list. The cooked octopus and wine may contribute salt and flavor, so it is best to taste before seasoning. To use it in a rice dish, incorporate this base before adding the stock and rice.

Nutrition per serving

• main course
• rice dish base
• seafood
• garlic
• Spanish cuisine
• sautéed
• gluten-free
• high-protein