1. Prep the base
Peel and chop the garlic,  onion, carrot, parsley stalks very finely. Cut the chorizo sausage. 

‍

2. Start Frying
Fry garlic, onion, carrot, parsley stalks together with chorizo and paprika powder for 5 minutes, stir regularly. Deseed and chop the pepper to fry in the pan for 5 minutes. Stir in the tomato purée and crumble in the stock cube, add the rice and stir for a couple of minutes to absorb the flavors.

‍

3. Color & seasoning
Put saffron into a cup of hot water to dissolve before adding it in to the rice together with the required amount of water. Season with sea salt and black pepper. Cover with a lid and simmer for 15 minutes or until almost cooked. Add more water if needed. 

‍

4. The big Finish
Stir in the peas and octopus, replace the lid, and cook for a further 5 minutes. Season to perfection, top with parsley and serve with lemon wedges.

‍