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Octopus Rice

Try to make this with fresh octopus from your fishmonger.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 2-3 Prep: 20 min Cook: 25 min

Ingredients

Rice 300g
Octopus 300g
Stock:
White wine 3 tbsp
Water 3 tbsp
Bay leaf 1
Stock granules powder (or 1 cube) 2.5 tsp
Onion 1
Garlic 1 clove
Olive oil 1-2 tbsp
Flat parsley for garnish as required

Method

1
Wash the rice and drain in a colander. Chop the octopus into bitesize pieces. Finely chop the garlic and onions.
2
Put all the stock ingredients and the octopus in a pan and bring to the boil, then put on the lid and simmer for 5 minutes. Turn the heat off and remove any scum.
3
In another pan, put the olive oil on medium heat and fry the garlic and onions until soft. Season lightly with salt.
4
Add the drained rice and stir fry to coat with the oil.
5
Add water to Step 2 (to make total 320ml volume) and add the stock granules.
6
Pour the stock into the rice at Step 4, keeping back the octopus. Add the bayleaf and octopus on top.
7
Bring to the boil then turn down to very low heat and simmer for 13-15 minutes. Turn off the heat and allow to cook further for 10 minutes on residual heat.
8
Transfer to a serving dish and garnish with the parsley. You can sprinkle paprika on top if you like.
9
I recommend this organic Swiss Vegetable Bouillon stock granules.

Tips & Note

●Cooking the octopus with the onion will make it more tender.

Octopus Rice

Try to make this with fresh octopus from your fishmonger.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 2-3

Prep: 20 min

Cook: 25 min

Ingredients

Rice 300g
Octopus 300g
Stock:
White wine 3 tbsp
Water 3 tbsp
Bay leaf 1
Stock granules powder (or 1 cube) 2.5 tsp
Onion 1
Garlic 1 clove
Olive oil 1-2 tbsp
Flat parsley for garnish as required
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Octopus Rice

Recipe ID :1043 Posted on 28 AUG 2015
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Serves 2-3

Prep 20min
Cook 25min
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Try to make this with fresh octopus from your fishmonger.

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Nagomi Kitchen
Recipe By
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Nagomi Kitchen
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Ingredients

Print Ingredients Email Ingredients
300g
300g
3 tbsp
3 tbsp
1
2.5 tsp
1
1 clove
1-2 tbsp
as required

Method

Prep
20min
Cook
25min
1
Wash the rice and drain in a colander. Chop the octopus into bitesize pieces. Finely chop the garlic and onions.
2
Put all the stock ingredients and the octopus in a pan and bring to the boil, then put on the lid and simmer for 5 minutes. Turn the heat off and remove any scum.
3
In another pan, put the olive oil on medium heat and fry the garlic and onions until soft. Season lightly with salt.
4
Add the drained rice and stir fry to coat with the oil.
5
Add water to Step 2 (to make total 320ml volume) and add the stock granules.
6
Pour the stock into the rice at Step 4, keeping back the octopus. Add the bayleaf and octopus on top.
7
Bring to the boil then turn down to very low heat and simmer for 13-15 minutes. Turn off the heat and allow to cook further for 10 minutes on residual heat.
8
Transfer to a serving dish and garnish with the parsley. You can sprinkle paprika on top if you like.
9
I recommend this organic Swiss Vegetable Bouillon stock granules.

Tips & Note

●Cooking the octopus with the onion will make it more tender.

Category

Boiled Rice Simmer Stir Fried Alcohol Rice Root Vegetables Seafood Dinner Home Party Winter

Related octopus white wine bay leaf stock garlic olive oil
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