Caldoso rice in broth with boiled octopus AyR
Recipes / Caldoso rice in broth with boiled octopus AyR
Step 1
Step 2
Step 3
Ingredients
700 g (1.87 lb) boiled octopus.
320 g (12 oz) rice
1 red onion
2 garlic cloves
1 green pepper
1 courgette
1 tomato
1 green chili pepper
1 dl of olive oil
8dl fish stock
2 dl of white wine
A few sprigs of parsley
Pepper and salt
Directions
Peal and chop the onion, the garlic cloves, the green pepper, the courgette and the tomato (pic. 1). Heat olive oil in a pan and sauté the garlic cloves and the onion until golden. Add the green pepper, the courgette and the tomato. Add salt and pepper and keep cooking for 10 minutes at low heat. Add the rice and sauté gently (pic. 2). Add the white wine, bring to boil and pour some of the boiling fish broth. Mix the rice and when it starts to boil again, keep cooking for about 15 – 18 minutes. Add salt to taste. Add the sliced octopus (pic. 3), stir only once and remove from heat. Serve with chopped parsley.
