Preparation Method:

Paella valenciana is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century.

  1. In a saucepan put the fish head, half the onions, half the chives and a bay leaf. Add salt and pepper. Add water to cover and cook for 40 minutes over medium heat. Strain and set aside.
  2. In another pot cook the octopus with bay leaf, salt, pepper, water, vinegar and lemon juice. Cook about 20 minutes.
  3. In a pan (paellera) put a little vegetable oil, 100 grams of chopped red pepper, the remaining chives, chopped also.
  4. Cook a couple of minutes, add the mussels, squids, shrimps clean.
  5. Remove and put the rice. Add salt, pepper and sweet pepper. Cook a few minutes until the mussels open. Add broth prepared before.
  6. Cook for a while and add the octopus near the end.
  7. Serve very hot when the rice is al dente.
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