100g paella or Arborio rice
1 small onion diced
1 stick of celery diced
1 clove of garlic crushed
1 teaspoon of fresh minced ginger
1 small chilli diced or ½ teaspoon of dried chilli flakes
1 veg or fish bouillon cube (or fresh if you have it)
80ml red wine
1 teaspoon of mixed spice
1 teaspoon of hot paprika
1 teaspoon of turmeric
½ cinnamon stick
4 bay leaves
1 litre of water (or 1 litre of fresh stock)
200g of octopus, washed & diced into 2” pieces
100g of barley
1 tablespoon of chopped chervil
1 tablespoon of chopped parsley
½ lemon squeezed
In a deep pot first place the octopus, barley, bullion & water (or fresh stock), half of all the spices, bay leaves, all the cloves & all of the cinnamon stick.
Do not season yet as the salt will toughen the octopus. Cook with the lid on for about an hour or until the barley is semi soft and the octopus is tender, strain but keep the stock for the rest of the dish. Discard the cinnamon stick, bay leaf & cloves.
Pre heat the oven to 180c After the octopus is done, in an oven proof frying pan (or paella pan) with 5 tablespoons of olive or rapeseed oil, cook the onions, celery, ginger and garlic until soft, add the rest of the spices and the red wine to ‘de-glaze’ the pan, reduce for a minute or 2 until the wine is half gone and then add the rice.
Stir for a minute to coat the rice with the base and then add the stock (it needs to be about 300ml of stock so if you're short, top up your mix, otherwise weigh it out)
Give it a quick mix, add your octopus and barley from before, season lightly at this point as the paella will reduce and intensify.
Transfer to the oven and cook for about 20min or until the rice is cooked how you like it.
Taste then season (if needs be) with salt & pepper and the ½ a lemon (more lemon if you think it needs it) sprinkle over the chopped chervil & parsley & serve with your chums!