Rice of Octopus

Rice of Octopus

Ingredients:

Four Persons;

1.6 Kg of octopus;

2 dl of red wine;

150 grs of onions;

1.5 dl of olive oil;

2 teeth of garlic;

350 grs of fresh tomatoes;

320 grs of rice;

1 bunch of parsley;

Tabasco;

Salt.  qb.

Confection:

Clean the skins of the octopus and wash it well. After washed, cut it in small pieces. Chop it.  Peel the onion and the garlic, remove the feet of the tomatoes and put them in boiling water. Later remove the skin and the seeds. Cut them in small pieces. Clean also the fresh green pepper, remove the seeds and cut it, equally, in small pieces. Take a pan to the stove with the oil, the garlic and the onion. Let it stew. Add the fresh pepper and after that the tomatoes. Add the octopus and leave it to stew some minutes. Add some water and let it cook. Season with salt and Tabasco, when the octopus is cooked add the rise and cook for more 15 minutes. Season with chopped parsley and let it cook.

(1)-Advice: this rice, after coked, must be a little liquid, called “malandro rice”. The octopus after well washed must be mortified (beaten) with a wood spoon to become softer and to take less time to cook.