Ingredients

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Reymar boiled octopus 🐙

Olive oil to taste

1a Red Onion

1/2 new onion

1a Carrot

Cherry tomato

1/2 large tomato

Shrimp to taste

Mussels to taste

1 glass of white wine

1 cup Arborio rice

Salt & pepper to taste

2 chillies

2 cloves of garlic

Cook the shrimp and mussels for 10 minutes and reserve the water.

We start preparing the stew:

Chop up the tomato, onion and garlic.

Heat the olive oil in a pan over a low heat and add the ingredients.

Cover and leave to simmer over a low heat while you cut the octopus into pieces.

Once the stew is creamy and has plenty of stock, add the octopus.

Mix well and add the previously cooked prawns and mussels and salt.

Add the arroz Carolino or Arborio, mix again and gradually add the stock from the shrimp and mussel water.

Heat the olive oil in a frying pan and fry the octopus tentacles until they are golden brown.

Finally, just plate and place the tentacles on top with a little parsley.