This dish is a flavorful dish that highlights the tender texture of slow-cooked octopus combined with rich, well-seasoned rice. This recipe is perfect for restaurants looking to offer a seafood specialty that stands out on their menu. The use of frozen raw octopus ensures consistent quality and convenience, making it a great choice for high-end dining and casual seafood lovers alike.
Difficulty: Medium
Time: 70-80 minutes
Serving: 4 pax
Ingredients:
- 1 frozen octopus
- 3L of water
- 400g medium grain rice
- 120ml dry white wine
- 1 large onion, finely chopped
- 1 green pepper, diced
- 3 cloves garlic, minced
- 1 large tomato, grated
- 1 teaspoon smocked paprika
- 1/4 teaspoon saffron threads (optional)
- Salt and ground pepper to taste
- 60ml of Extra virgin olive oil
- Fresh parsley, chopped
Preparation:
- Prepare the octopus:
Thaw the octopus in the refrigerator overnight, then rinse under cold water to remove any residue. Bring 12 cups (3L) of water to a boil in a large pot. Briefly dip the octopus into the boiling water three times before fully submerging it. Reduce the heat to medium and simmer for about 40 minutes, or until the octopus is tender. Remove the octopus and reserve the cooking liquid. Cut the octopus into bite-sized pieces.
- Sauté the vegetable:
Heat the olive oil in a large skillet or heavy-bottomed pan over medium heat, Add the onion and sauté until translucent. Add the garlic and green pepper, then cook until softened. Stir in the grated tomato and cook until the mixture thickens. Add the smoked paprika and saffron, if using, and stir well to combine.
- Cook the rice:
Add in the rice and stir-well to coat the grains with the vegetable mixture. Pour in the white wine and cook until most of the liquid has evaporated. Add 4 cups of reserved octopus cooking liquid and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook for 15-18 minutes, stirring occasionally, until the rice is creamy and tender. Add a little more cooking liquid if needed.
- Combine and Serve
Gentle fold the cooked octopus pieces into the rice. Remove the pan from the heat and let the dish rest for a few minutes to allow the flavours to meld. Garnish with freshly chopped parsley and served warm.
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