Meloso Spanish Octopus Rice with Garlic Alioli and Catena Chili Pepper

• 1 octopus
• 2 liters octopus stock
• Olive oil
• 5 garlic cloves
• 1 cayenne chili pepper
• 1 bay leaf
• 1 glass of wine
• 1/2 purple onion
• Sweet paprika
• 1 tomato
• Salt
• Saffron infusion
• 300g rice
• Fresh parsley
• Garlic alioli

1. Prepare the Octopus: In a large pot of boiling water, blanch the octopus three times quickly. After blanching, let it cook for 45 minutes. Once done, strain and reserve the octopus stock.
2. Sauté Aromatics: In a separate pot, heat olive oil over medium heat. Add the garlic cloves, cayenne pepper, and bay leaf. Sauté for a few minutes until fragrant.
3. Cook the Octopus: Add the octopus legs to the pot along with the bay leaf. Pour in the wine and allow it to simmer until the alcohol evaporates. Remove the octopus legs and set them aside.
4. Prepare the Base: To the same pot, add the finely chopped purple onion and octopus head. Stir and cook for a few minutes. Add the chopped tomato and continue to stir for another few minutes.
5. Cook the Rice: Pour in the reserved octopus stock (use a ratio of 4 parts stock to 1 part rice). Add the saffron infusion diluted in lukewarm water, salt to taste, and bring the mixture to a boil. Once boiling, reduce the heat to medium-low.
6. Add Rice and Octopus Legs: Stir in the rice, allowing it to release its starch and become creamy. Add the cooked octopus legs back into the pot and stir for a few more minutes.
7. Garnish and Serve: Finish by adding fresh parsley and garnish each serving with a dollop of garlic alioli. Enjoy your Spanish Octopus Rice Meloso!

Buon Appetito!

Recipe by: Teresa - @thegastronomista