Creamy Rice with Galician Style Octopus
Casserole
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Cook Time
1 h 30 min
Servings
2
Difficulty
Medium
Prep Time
45 Min
Description
This creamy rice with octopus is a recipe that I love to prepare in winter. The octopus, cooked to perfection, gives a unique flavour to the rice, while the vegetable stir-fry adds a touch of sweetness and depth. It is a hearty and comforting dish, ideal to share in a family meal or a special celebration. The preparation is a bit laborious, but the end result is worth it. Go ahead and try this delicious version of rice with octopus! You can use saffron to give it a more authentic colour and flavour, or a little food colouring if you don't have saffron on hand. Enjoy!
Ingredients (9 ingredients)
-
1 piece octopus
-
1 container rice
-
0.5 piece green pepper
-
0.5 piece onion
-
1 clove garlic
-
Crushed tomato
-
Saffron / food colouring
-
Olive oil
-
Salt
Preparation (10 steps)
Cooking the octopus
Fill a large pot with water and bring to a boil. Once the water is boiling, introduce the octopus "scaring it" (submerge and remove from the water three times). Let it cook for 45 minutes. Reserve the octopus and the cooking water.
Brown the octopus legs
Cut a few legs from the cooked octopus and brown them in a pan. Reserve to decorate at the end. Cut the rest of the octopus into small pieces.
Chop onion, garlic and pepper
Put 1/2 green pepper, 1/2 onion and 1 clove of garlic in the bowl and chop 3 Sec./Stage 5.
Vegetable stir-fry
Add olive oil to the bowl and sauté the chopped onion, garlic and pepper for 5 Min./120°C/Stage 1.
Add crushed tomato
Add crushed tomato to the bowl and sauté for 5 Min./120°C/Stage 1.
Add paprika and white wine (optional)
Add a teaspoon of pimentón de La Vera and a generous splash of white wine (optional) to the bowl. Stir 2 Min./120°C/Stage 1.
Add rice and octopus
Add 1 glass of rice and the octopus cut into small pieces to the bowl. Stir 2 Min./120°C/Stage 1.
Add octopus cooking water and saffron
Add twice as much water as rice (use the octopus cooking water) and saffron (or food colouring) to the bowl. Stir 10 Sec./Stage 1.
Cook the rice
Program 20 Min./100°C/Stage 1. Check the cooking point and add more octopus cooking water if necessary.
Serve
Pour the rice into a paella pan or deep dish. Arrange the browned octopus legs on top. Serve hot.
Finished cooking? Great! 🎉
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Created by
Carmen Sanchez
5
Rezepte
0
Kochbücher
Allergens
- Molluscs
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