Paella de pulpo con setas y ajetes

Hello everybody, it's me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Paella de pulpo con setas y ajetes. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Paella de pulpo con setas y ajetes is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it's fast, it tastes delicious. Paella de pulpo con setas y ajetes is something that I have loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Paella de pulpo con setas y ajetes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paella de pulpo con setas y ajetes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paella de pulpo con setas y ajetes is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Paella de pulpo con setas y ajetes estimated approx 1 hora.

To begin with this recipe, we have to prepare a few ingredients. You can cook Paella de pulpo con setas y ajetes using 14 ingredients and 7 steps. Here is how you can achieve it.

Este es otro de los arroces que nos gusta mucho. El pulpo le da un sabor muy bueno a la paella.

Ingredients and spices that need to be Make ready to make Paella de pulpo con setas y ajetes:

1. 400 kg. arroz
2. 1 tomate
3. 2 ñoras
4. 6 ajos
5. 1 bolsita boletus deshidratada
6. 1 manojo ajos tiernos
7. 1 pulpo de 2 kg
8. 200 ml. vino blanco
9. 500 ml. agua de cocer el pulpo
10. 100 ml. del agua de deshidratar las setas
11. cúrcuma
12. alioli
13. aceite
14. sal

Steps to make to make Paella de pulpo con setas y ajetes

1. Primero hacemos un sofrito para después hacer un majado. Sofreímos las ñoras y las sacamos, después los ajos enteros sin pelar y los sacamos también. Finalmente, el tomate con piel cortado en 4 trozos.
2. En un mortero con sal majamos el sofrito anterior y lo reservamos.
3. Cocemos en agua el pulpo. Podemos usar uno grande o varios pequeños. Cuando el agua esté caliente introducimos el pulpo cogiéndolo por la cabeza metiéndolo y sacándolo tres veces. Los dejamos cocer después 40 minutos Este será parte del caldo que utilizaremos para hacer el arroz.
4. Cuando el pulpo esté cocido lo dejamos enfriar un poco y lo cortamos en trocitos pequeños.
5. En la paellera echamos el aceite sobrante, añadimos los ajos tiernos cortados en trocitos y los sofreímos 3 minutos.
6. Añadimos después el majado, el pulpo y el arroz y lo sofreímos 3 minutos con el fuego flojo para que no se pegue y el arroz salga un poco frito.
7. Cuando el arroz esté suelto y se vaya dorando echamos el agua de cocer la el pulpo, el agua de deshidratar las setas, el vino, la cúrcuma, y rectificamos de sal. Lo dejamos 13 minutos y 5 de reposo. Lo podemos comer con alioli.

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