Octopus and pancetta paella – DSC Daniel Salvador Chef
An unusual Paella. A combination of sea and mountain, pork belly and Octopus. Also the fried onion adds a lovely sweetness to this great paella.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at danielsalvador.es.
Ingredients
- 1 Octopus, around 600 g
- 600 g of fresh diced pancetta
- 3 carts
- 2 Celery sticks
- 4 medium onions, Chopped
- 80 ml Pomace olive oil
- 4 tomatoes, grated
- 800 g of Short Rice (Paella Rice)
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