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                      ARROZ DE POLVO (OCTOPUS RICE)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Portuguese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Octopus
   1       c            Red wine
     3/4   c            Olive oil
   1                    Onion -- chopped
   2                    Garlic clove -- finely chopped
   3                    Tomato -- skinned & chopped
   1       lg           Bell pepper, green -- chopped
                        Salt -- to taste
                        Pepper -- to taste
                        Chilli powder -- to taste
   1       lb           Rice, short grain

  Precook octopus in red wine with a little water. 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. Cut
  the drained 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 pepper.  Season with salt,
  pepper and chilli powder to taste. Cook for a few
  minutes longer.
  
  Add the cooking liquid from the octopus and bring it
  to the boil. Add rice (preferably a short-grain
  risotto rice like arborio) 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 to make sure it is
  soft. The rice should still be quite damp.
  
  Serve.
  
    From Meryl Constance' column in the Sydney Morning
  Herald,
    Recipe courtesy of Mark Herron
    Fidonet COOKING echo
 


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