Octopus Rice

Makes: Serves 6

Preparation Time: 1 hour and 30 minutes

Level: Medium

INGREDIENTS

  • 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

PREPARATION

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.

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