Ingredients (4 people):

Preparation:

Finely dice the onions and peppers (green and red) so they break down during cooking Finely mince the 2 garlic cloves and add them to the pot.

Halve the 2 tomatoes and grate them. Set aside.

Add the extra virgin olive oil to the pot where the rice will be prepared..

Once the oil is hot, sauté the onions and peppers for about 5 minutes over medium-high heat, stirring carefully at all times. Add the salt, sweet paprika, and the grated tomato. Stir everything together to combine the ingredients and flavors. Pour in the white wine and turn up the heat.

Cook over medium heat with the rest of the vegetables for about 6-8 minutes. Just enough time for the liquid and alcohol to evaporate.

Add the bay leaf and the pre-cooked octopus tentacles. Slice the octopus beforehand and distribute the pieces evenly throughout the pot. Taste for salt and add more if necessary.

Add the rice and stir gently to coat it with the sauce and ensure it absorbs all the flavors. Cook for 1 more minute over medium heat, stirring with a wooden spoon or spatula to prevent it from sticking.

The exact liquid ratio is 2.5 parts of stock for every 1 part of rice. Even so, if you notice the rice is still a bit hard but the pot is running out of liquid, gradually add more water until it reaches the perfect texture.

Turn the heat up to maximum until it starts to boil, then immediately reduce it to medium. It needs to cook slowly (taking approximately 16 minutes).

Adjust the liquid by adding water as needed and taste the rice as you go. Remove from the heat and let it rest for 5 minutes.