Iberian Rice with Octopus Carpaccio
Melt the butter in a saucepan with the oil over medium-low heat, taking care not to burn it, and sauté the onion for about 20 minutes or until it has a caramel color.
Add the Iberian bacon and brown for 5 minutes.
Add the grated tomato, the tomato concentrate, the ñora paste and the paprika. Let the sauce cook for about 15 minutes over medium heat and leave until the water from the tomatoes has evaporated.
Add the Aneto Natural Ham Broth in a separate pot.
Add the rice and cook for 30 seconds. When it is shiny, gradually add the hot broth. Do not add more broth until the rice has absorbed the previous portion. Stir constantly and cook for between 17 and 20 minutes.
While the rice is cooking, in a frying pan, sauté the octopus slices until golden brown and set aside. Add salt if necessary
When the rice is creamy, serve with the octopus carpaccio on top.
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