Tuna & Octopus Rice w/ Cippolini Onions & Nardello Peppers
By Jason Stoneburner @surfychefy
Portion Size feeds 4-6 people
2 cans Ekone octopus, drained
2 cans Ekone tuna, drained
¼ cup olive oil
1.5 cups paella rice
1 cup white wine, splash more if you’re feeling it
4 cloves garlic, peeled & minced
½ cup cipollini onion
½ cup sweet peppers, Nardello peppers recommended
1.5 tablespoon sea salt
¼ chopped parsley
1 whole Lemon, cut in half
- Heat up a 10' paella pan or cast iron skillet on medium heat. Add olive oil, onions and peppers. Stir and saute until softened and lightly roasted, then add garlic and cook for an additional minute.
- Add rice and toast the rice in the pan until fragrant, about 4-5 minutes. Add wine on medium heat, letting the liquid simmer down by half. Add salt, then three cups of hot water and bring to a full boil. Reduce heat and simmer.
- While simmering, arrange Ekone tuna and octopus in the skillet. Continue to cook on the stove top until a dry and a caramelized crust forms on the bottom of the pan.
- Remove from heat and garnish with the zest and juice of one lemon and chopped parsley
Not paella but the same method, the absence of saffron and other paella ingredients lets the canned goods shine. The wine and lemon support the seafood in a beautiful way. You can use hot peppers or pickled peppers for a choose your own adventure situation.