Dry Rice with Grilled Octopus.

Elaboration:

1. Prepare the sofritoIn a paella pan or large frying pan, heat a drizzle of olive oil over medium heat. Sauté the onion, garlic and peppers until tender. Add the grated tomato and cook until slightly reduced and thickened.
2. Add the spicesAdd the sweet paprika, the hot paprika (if using) and the saffron threads. Stir quickly to prevent them from burning and add the rice. Mix well so that it is impregnated with the sofrito.
3. Cooking the ricePour the hot fish stock over the rice. Adjust salt and pepper. Cook over medium-high heat for the first 10 minutes, then reduce the heat to medium-low for another 8-10 minutes, or until the rice is tender and has absorbed all the stock.
4. Marking the octopusWhile the rice is cooking, heat a grill or frying pan with a little olive oil. Sear the cooked octopus legs until they are lightly browned and have a smoky flavour.
5. Prepare the aioliIn a small bowl, mix the mayonnaise with the grated garlic clove and lemon juice. Stir well to obtain a homogeneous texture and set aside cold.
6. Mounting the plateOnce the rice is ready, place the marked octopus legs on top of the rice and leave to rest for 5 minutes before serving. Accompany each dish with a generous spoonful of aioli. Place the marked octopus legs on top of the rice and leave to stand for 5 minutes before serving.

Additional advice:

• You can add some prawns or clams to the rice to enrich the dish even more.
• If you prefer a spicy touch, add a chilli pepper to the stir-fry.

Suggested presentation:

• Garnish with some chopped fresh parsley for colour and freshness.
• Serve with a few slices of lemon for those who want to add a citrus twist.