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Arroz de pulpo con tocino
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Recipes by Cullera de Boix

Arroz de pulpo con tocino

Nivel de dificultad: alta

Personas: 4

Tiempo de presparación: 3h


Ingredientes

  • 400 g de pulpo cocido
  • 200 g de panceta
  • 8 lonchas finas de panceta
  • 4 cucharadas de aceite de oliva virgen extra
  • Ajo picado
  • Perejil picado
  • 4 cebolletas picadas
  • 2 l de caldo de pescado
  • 360 g de arroz carnaroli

 

Para el alioli de azafrán:

  • 1 huevo
  • Sal y hilos de azafrán
  • Aceite de oliva virgen extra
  • 1 diente de ajo

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Arroz con pulpo del restaurante especializado en paellas de Barcelona Cullera de Boix.
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Preparación

Para el alioli: poner el huevo, el ajo, un poco de sal y azafrán y un chorro de aceite en el vaso de la túrmix. Triturar e ir añadiendo aceite, poco a poco, hasta que quede ligado.

Cocer los 200 gramos de panceta al vacío durante 3 horas a 80 ºC.
Poner los ocho cortes de tocino en el horno a 200 ºC, hasta que queden crujientes. Reservar.
En una cazuela, cocer la cebolla. Añadir el ajo y el tocino cocido.
Añadir el arroz y remover. Mojar con el caldo.
A media cocción, añadir el pulpo con caldo de cocción. Dejar el arroz hasta que esté bien cocido.
En un plato, poner tres lágrimas de alioli, el arroz y un par de torreznos.


Sin huesos ni espinas

Xavier Matarrodona nos invita a preparar un arroz de mar y montaña hecho con pulpo y tocino.

A todos nos gustan los platos de mar y montaña y, si la base es el arroz, aún más. Ahora bien, lo que quizá nos da un poco de pereza es ir encontrándonos los huesos de la carne y las espinas del pescado mientras nos los comemos. Esto no ocurrirá con esta propuesta del chef de los restaurantes Cullera de Boix, Xavier Matarrodona, que ha creado un arroz de pulpo con tocino en dos texturas con alioli de azafrán. Por las características de los ingredientes, no encontrarás ni huesos ni espinas, así que ¡no tienes excusa!

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