Seafood recipes |
Arroz De Polvo (Octopus Rice) |
2 lb octopus 1 cup red wine 3/4 cup olive oil 1 onion; chopped 2 garlic clove; finely chopped 3 tomato; skinned & chopped 1 large bell pepper, green; chopped 1 salt; to taste 1 pepper; to taste 1 chilli powder; to taste 1 lb rice, short grain |
Precook octopus in red wine with a little water. The octopus will exude liquid so that you are likely to end up with more cooking liquid at the end. Retain this and add water to make it up to 2-1/2 cups. Cut the drained octopus into small pieces. After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan. In 5 minutes more, taste a grain or two to make sure it is soft. The rice should still be quite damp.Serve. |