Octopus Rice

• 2 medium octopuses
• 1 large onion
• 1 celery stalk
• 1 leek stalk
• ½ carrot
• ½ pera orange (a sourer variety of orange)
• ½ teacup of white wine
• 1 bay leaf
• 2 garlic cloves, minced
• 2 peeled tomatoes, chopped
• 2 tablespoons of corn oil
• 2½ teacups of white rice
• 2 teacups of octopus stock
• ¼ bunch of green onions, chopped
• bunch of coriander, chopped
• Salt to taste

Clean the octopus thoroughly; spread salt on the tentacles to remove the excess dirt and rinse with running water. Cover with water and simmer with ½ onion, celery, leek, carrot, orange, wine, and bay leaf. After 30 minutes, when it’s almost tender, remove the tentacles and chop them into large pieces; save the cooking broth, vegetables removed. Chop the other half of the onion and braise with the garlic and tomatoes in corn oil. Add the rice, braise for a bit longer, and add the octopus. Cover with the broth and simmer until the rice is cooked through and the octopus is tender. Add the herbs and serve.