Rice with
Octopus
Ingredients:
Serves
4
- 1,6
kg of octopus ;
- 2
dl of red wine ;
- 150
grs of onions ;
- 1,5
dl of olive oil ;
- 2
cloves of garlic ;
- 350
grs of fresh tomatoes ;
- 1
bunch of parsley ;
- 320
grs of rice
;
- 1
green pepper
;
- piri-piri
(1) to taste ;
- salt
to taste
(1)
A sauce made from olive oil and chili
Preparation:
Clean
the octopus of its skin and wash carefully. After is has been washed,
cut it up into small pieces.
Peel the onions and garlic and mince them. Take the stems of the
tomatoes and scald the latter in boiling water. Remove the skin and
seeds from the tomatoes. Dice them finely. Deseed the green pepper and
dice it finely.
Place the olive oil, cloves of garlic and onions in a pan and put it
on the flame. Fry until brown.
Add the green pepper and then the tomato. Add the octopus and let it
fry for a few minutes.
Add the wine and a little water. Cook. Season with salt and piri-piri.
When the octopus is cooked , add the rice and cook for a further 15
minutes. Sprinkle with chopped parsley.
Hint:
When
it is ready, the rice should be slightly soppy (called arroz malandro).
After being prepared, the octopus should be beaten with a wooden spoon
to make it softer and so that it will take less time to cook.
source:
Algarve
Tourist Region
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