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Octopus rice đ
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
1 hour(s)
4 servings
Paula Britto
@paulabritto- Ingredients
- Recipe
- Headless Octopus850 g
- Thai lemon1 unit(s)
- Bay leaf4 unit(s)
- Red onion1 unit(s)
- White onion1 unit(s)
- Garlic Clove4 unit(s)
- Red Pepper0.5 unit(s)
- Green Pepper0.5 unit(s)
- Tomato2 unit(s)
- Coriander and chives to taste
- Tomato Extract220 g
- Red wine0.5 cup
- Salt to taste
- Black pepper to taste
- Papicra to taste
- Parborized rice2.5 cup
- Basil0.5 cup
- truffle oil to taste
- Wash the octopus well, remove the head and season with lemon, salt and bay leaves. Place in pressure cooker and add water until covered. After getting pressure, leave it for about 7 minutes and turn it off. save the liquid
- Sauté the red and white onions together with the garlic in plenty of olive oil. After adding the tomatoes and peppers. Let water release.
- After adding rice and wine. After evaporating the wine, add the octopus cooking water until all the rice is covered. Add the tomato paste and seasonings (salt, pepper, paprika, coriander and chives).
- While the rice is cooking, cut the cooked octopus into large cubes. When the rice is almost cooked, put the octopus and wait 3 minutes. If necessary, add more water from the cooking of the octopus. When turning off add the basil.
- On the plate, drizzle with truffle oil to taste.
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