Octopus Rice

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.