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Active Fire Time: 40 minutes Total Time: 50 minutes
Arroz meloso is a dish full of flavor and Spanish tradition, perfect for those who enjoy seafood. Through careful timing and a rich, concentrated broth, the creamy texture makes every bite an explosion of flavor.
Each ingredient plays its part in adding a unique touch. The octopus brings a tender and slightly smoky note, while the prawns contribute an intense flavor that evokes the sea.
This recipe is perfect for surprising family and friends with a special meal. With quality ingredients and the help of your H1, in less than 30 minutes, you’ll have a dish that will be celebrated!
We invite you to cook this authentic seafood feast!
Ingredients
Serves 4+
1 cup bomba rice (short grain- rice)
4 cups chicken, fish, or vegetable broth
1 purple onion
3 cloves garlic
½ red bell pepper
1 big or 2 small Roma tomatoes
½ cup white wine
7 oz prawns
8.8 oz octopus (pre-cooked)
3.5 oz shrimp
salt
fresh ground black pepper
sweet pepper powder
saffron (0,5 grams)
Marinade:
olive oil
fresh ground black pepper
salt
3 cloves of garlic
paprika powder
parsley
Supplies:
2-3 lb lump charcoal
High-Temperature Gloves
paella pan
hand grater
Preparation
Step 1:
Fire up the H1 in Classic Grill Mode at 356 °F - 392°F according to the manual instructions or the Masterclass video.
Step 2:
Start by preparing the marinade for the prawns and octopus. Finely chop 2 to 3 garlic cloves and parsley. Place these ingredients in a bowl and add salt, pepper, sweet paprika, and olive oil. Mix well until it's fully combined.
Add the shrimp, prawns, and octopus to the marinade and let them rest in the refrigerator for a couple of hours.
Step 3:
Finely chop the onion, garlic, and half of the bell pepper. Set aside for a few minutes.
Step 4:
On the lower rack position of the H1, sear the octopus and prawns directly on the rack for 2 minutes per side. After that time, remove them from the H1 and set them aside.
Step 5:
Grate the tomato into a bowl and add salt.
Take the paella pan, and add a generous amount of olive oil, vegetables, salt, and pepper. Place it in the H1 on the lower rack position to stir-fry for 5 minutes. After that time, add the grated tomato, mix well, and leave for another 5 minutes.
Once those 5 minutes have passed, pour in ½ cup of white wine and let it cook for another 5 minutes.
Step 6:
While the paella is in the H1, cut the octopus in half. Reserve one half and cut the other into small pieces.
Step 7:
Even sprinkle the cup of rice across the paella pan. Add 4 cups of broth and then sprinkle the saffron on top. Leave the paella on the lower rack for 5 minutes, then add the shrimp and move the pan to the top rack position.
Step 8:
Let the rice cook for a total of 18 minutes. When there are 8 minutes left, add the prawns and octopus.
Step 9:
After 18 minutes, remove the paella from the H1 and enjoy this exquisite dish!
Cook's Notes:
A tip for this recipe is to use the different rack levels of the H1 to your advantage. Sear on the lower rack and cook for the first 6 minutes there to get more direct heat. Then, move to the upper rack for gentler cooking.
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Check the full recipe video here
