Method
1. Start by heating a generous splash of olive oil in a wide pan or paella pan. Add the finely minced garlic and parsley to infuse the oil with aroma, then toss in the chopped octopus to sauté for a couple of minutes. Add the bay leaf and that splash of white wine—the "key touch." Once the alcohol has evaporated, remove the octopus and set it aside; this ensures it stays tender and doesn't get overcooked.
2. In that same oil (which now holds all the essence of the octopus), add the finely chopped red onion. Let it poach over low heat until translucent. At that point, stir in the teaspoon of paprika (be careful not to let it burn!) and immediately add the peeled and grated tomatoes. Cook for a couple more minutes so the sofrito reduces and concentrates all the flavors.
3. Pour in the fish stock (make sure it's hot!) and adjust the salt to taste. Now, add the rice, spreading it evenly across the pan. Prepare a quick infusion by mixing the saffron threads with a little hot stock and add it to the pan. It’s optional, but the color and aroma it gives this rice are spectacular.
4. Increase the heat and let it boil vigorously for 5 minutes so the grain releases its starch. Then, lower to medium heat and maintain for another 11 minutes. Keep an eye on the flame so the rice remains "meloso"—meaning creamy and moist, neither dry like a paella nor soupy. When there are about two minutes left, bring back the octopus you set aside and distribute it over the top to warm through.
5. Once the time is up, turn off the heat. Let it rest for a few minutes to allow the flavors to settle, and finish with a bit more freshly chopped parsley.
Don't miss the full video by @cocinandoconvanessa and @mariskito
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