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

Octopus Rice

Recipe ID :1043 Posted on 28 AUG 2015

Serves 2-3

Prep 20min
Cook 25min
views 468
printed 68

saved 0

Try to make this with fresh octopus from your fishmonger.

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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.

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Nagomi Kitchen
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