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.