Recipes by Cullera de Boix

Octopus rice with bacon

Difficulty level: high

Diners: 4

Preparation time: 3h


  • 400 g of cooked octopus
  • 200 g of bacon
  • 8 thin slices of bacon
  • 4 tablespoons of extra virgin olive oil
  • Chopped garlic and parsley
  • 4 chopped chives
  • 2 l of fish broth
  • 360 g of Carnaroli rice

For the saffron aioli:

  • 1 egg
  • Salt and saffron threads
  • Extra virgin olive oil
  • 1 garlic clove
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For the aioli sauce: put the egg, garlic, a little salt and saffron and a splash of oil in the mixer bowl. Shred and add oil slowly until the sauce thickens.
Vacuum cook the 200 grams of bacon for 3 hours at 80°C.
Bake the eight cuts of bacon in the oven at 200°C until crisp. Put aside.
Cook the onion in a casserole. Add the garlic and the cooked bacon.
Add the rice and stir. Add the broth.
When halfway cooked, add the octopus with cooking broth. Leave the rice until it is well-cooked.
On a dish, place three tears of aioli, the rice and some bacon rashers.

Without bones

Xavier Matarrodona invites us to prepare a sea and mountain rice made with octopus and bacon.

We all love sea and mountain dishes and even more so, if they are based on rice. However, what may bother us somehow is to keep encounting meat and fish bones while we eat. This will not happen with this suggestion by the chef of the Cullera de Boix restaurants, Xavier Matarrodona, who has created an octopus rice with bacon in two textures with saffron aioli. Thanks to the characteristics of the ingredients, you will not find any bones, so there is no excuse here!

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