Octopus Rice Recipe

 Octopus Rice Recipe

Ingredients

1 medium octopus (about 1.5 kg)

2 cups of Carolina rice

1 large chopped onion

2 minced garlic cloves

2 ripe tomatoes, peeled and chopped

1 bay leaf

1/2 green pepper, cut into strips (optional)

1 dl olive oil

1 glass of white wine

Octopus cooking broth (approx. 1 liter)

Fresh chopped coriander

Salt and pepper to taste

Preparation

Cook the octopus: Place the octopus in a pan (without water) and cook over low heat for about 50 minutes. It will release its own liquid. Once cooked, cut it into pieces and reserve the broth.

Make the stew: In a pan, heat the olive oil and sauté the onion, garlic and bay leaf until golden.

Add flavor: Add the tomato and pepper, stir well and cook for about 5 minutes. Add the white wine and let it evaporate.

Cook the rice: Add the rice and let it fry lightly. Then, add the hot octopus stock (approximately 1 liter). Season with salt and pepper.

Finish: When the rice is almost ready (about 10 minutes), add the octopus. Cook for another 5 minutes, sprinkle with coriander and serve immediately.

The rice will be creamy, full of seafood flavors and with that homemade touch that warms the heart.