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Filed Under Main DishOctopus
Octopus Rice

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Portugal Portugal
Shared by: Pamela M.

2 pounds Octopus
1 cup Red wine
3/4 cup Olive oil
1 medium chopped Onion
2 cloves finely chopped Garlic
3 large chopped Tomato
1 large chopped Green bell pepper
1 teaspoon Salt
1/2 teaspoon Pepper
1 pound short grain Rice

Note: Also known as Arroz De Polvo

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Difficult


Stove Top


30 Minutes


30 Minutes


1 Hour

Note: Also known as Arroz De Polvo



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Precook the octopus in red wine. The octopus will exude liquid so that you are likely to end up with more cooking liquid at the end. Retain this and add water to make it up to 2-1/2 cups. Set aside.

Cut the octopus into small pieces. Heat olive oil in a large saucepan; add a chopped onion and cook gently, stirring, for 2 or 3 minutes. Add garlic, tomatoes, and bell pepper. Season with salt, pepper to taste. Cook for a few minutes longer.

Add the cooking liquid from the octopus and bring it to the boil. Add rice and bring back to the boil, then turn the heat very low and put the lid on the saucepan.

After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan. In 5 minutes more, taste a grain or two of rice to make sure it is soft. The rice should still be quite damp. Serve.





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