Rice with octopus and mussels


It is one of my favorite recipes because it has so much flavor. It is important that you buy some good mussels because the broth they will release will be what provides all the flavor to the rice.
So that you don't have to cook the octopus - I will teach you how to do it in the slow cooker in minutes - we are going to use one that is already cooked, you will only have to cut the legs of the octopus into slices. Don't throw away that broth either, use it in our recipe.
Today we use the 28 cm diameter DIAMOND Low Pot with Monix® lid, it is perfect for making this rice.

1 kilo of mussels, cleaned and trimmed
60 ml extra virgin olive oil
100- 120 g chopped onion
150 g chopped red pepper
Salt - amount to taste 1 clove of crushed garlic
350 g cooked octopus cut into slices
140 g crushed tomato
1/2 teaspoon sweet paprika
1/4 teaspoon hot paprika
1-2 bay leaves
700-750 ml of mussel broth (complete with octopus broth or water if it is insufficient)
280-300 g bomb rice

You will need to:
Monix® DIAMOND low pot with lid

Steps to follow:

  1. For the mussels: Deburr the mussels and place them in your Diamond pot with a splash of water or wine. Cook until they open. Save the broth from the mussels that we will use in the recipe and they will give it a lot of flavor. Remove the shells and reserve the mussels. (Leave some with shells to decorate).
  2. For the sauté: Pour and heat the oil in your saucepan, add the onion, red pepper, a little salt and garlic. Cook until the vegetables are soft over medium heat.
  3. Add the chopped cooked octopus and cook for 2 minutes. Add the crushed tomato, sweet and spicy paprika and bay leaf and cook for 4 more minutes.
  4. Add the rice, stir and pour in the hot broth. Let it cook for 10 minutes over medium heat, once the time has passed, add the mussels, place the ones that have
    shell to decorate and finish cooking for 3-4 more minutes.
  5. Cover the rice, let it rest for 4-5 minutes and ready to serve. You'll see what flavor it has!

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