Spanish recipe: Octopus and artichoke paella

This octopus and artichoke paella recipe has very close ties to the Spanish regions close to the Mediterraean Sea. The recipe includes some of the most emblematic products from Spain’s culinary repertoire: Bomba rice, fresh vegetables like artichokes, tomato, green and red pepper, dried red pepper (ñora), etc. The octopus and the fish stock give this delicious dish its intense favor of the sea. One of the first steps in this recipe is to prepare the sofrito, made from extra virgin olive oil and very finely chopped vegetables, which will give the dish a very Spanish touch. Additional information about sofrito 👉 Did you know that Spain is the leading European producer of rice and that we grow several autochthonous varieties? Learn everything you need to know about Spanish rice below: Spanish rice: The secret is in the grain 👉