Nothing like an octopus rice to celebrate a great family lunch. It’s a traditional recipe very tasty and ideal for Winter days.
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Octopus
● Onion
● Olive oil
● Garlic
● Rice
● Pepper
● Bay leaf
● Parsley
● Coriander
● Tomatoes
● Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE OCTOPUS RICE:
Clean and wash the octopus. Put it in a pressure cooker with water seasoned with a small unpeeled onion, a bay leaf and a bunch of parsley. Cook about 35 minutes. When the octopus is cooked, drain it and cut into pieces. Reserve the cooking water.
Place the olive oil, chopped onion, the chopped garlic and the peeled tomato cut into pieces in a saucepan and simmer over low heat until the tomato start to break down. Add the octopus and the rice seasoned with a little salt and pepper, stir and pour the cooking water. Bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 10 to 12 minutes.
Turn off the heat and sprinkle with chopped coriander. Let stand about 5 minutes and serve.
YOU MAY ALSO LIKE:
● Octopus à jardineira
● Cod rice with poached eggs
● Octopus in the oven with chestnuts
● Fish rice with shrimp
● Octopus à lagareiro
● Cuttlefish with rice
● Octopus salad
● Rice with pork ribs and peppers
● Rice and beans
Octopus rice
Nothing like an octopus rice to celebrate a great family lunch. It’s a traditional recipe very tasty and ideal for Winter days.
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- 1 kg / (2 1/4 pounds) octopus
- 1 large onion
- 50 ml / (3 1/3 tablespoons) olive oil
- 3 cloves of garlic
- 250 grams / (8 3/4 ounces) rice
- Pepper (to taste)
- 1 bay leaf
- 1 bunch of parsley
- Coriander (to taste)
- 3 medium ripe tomatoes
- 1 small onion to cook the octopus
- Salt (to taste)
- Clean and wash the octopus. Put it in a pressure cooker with water seasoned with a small unpeeled onion, a bay leaf and a bunch of parsley. Cook about 35 minutes. When the octopus is cooked, drain it and cut into pieces. Reserve the cooking water.
- Place the olive oil, chopped onion, the chopped garlic and the peeled tomato cut into pieces in a saucepan and simmer over low heat until the tomato start to break down. Add the octopus and the rice seasoned with a little salt and pepper, stir and pour the cooking water (enough water to completely cover the rice and the octopus). Bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 10 to 12 minutes.
- Turn off the heat and sprinkle with chopped coriander. Let stand about 5 minutes and serve.
