Risotto de pulpo

By polloazul

Source: Adapted from - Cozinha Tradicional Portuguesa
Serves 2 generously, and can be doubled easily

Ingredients

• 1 k Polvo - Cleaned
• 1/2 Med. sized onion, whole
• 3/4 Cup risotto rice
• 1/2 Med sized onion, finely chopped
• 4 large garlic cloves- finely chopped
• 1/2 Can diced tomatoes (or use fresh)
• 2 Bay leaves
• 2 Tbsp Tomato Paste
• 4 Tbsp Olive oil
• 1 Tsp Paprika
• Pinch pepper
• 4 Tbsp Cilantro
• Pinch of sugar
• 1/2 Cup White wine
• Fish stock, reserved from octopus
• Boiling water

Details

Servings 2

Preparation

Step 1

Prepare Octopus

1. Place octopus in med size pot halfway full of boiling water (aprox. 4 cups water), add ½ whole onion, and let boil for 10min, on medium high heat.
2. Drain octopus and reserve onion
3. Fill pot half full again and let come to boil place octopus back in with onion and cook for another 25 min. Until fork pierces tentacles easily.
4. When cooked, separate octopus from stock, place octopus on plate to cool and reserve stock. You can discard the onion.
5. When Octopus has cooled, chop into small chunks. Set aside.

Prepare Risotto

1. In a sauté pan, add olive oil and garlic, let oil cook for a couple of minutes to infuse with garlic, then add chopped onion and cook until onions are transparent.
2. Add diced tomatoes in juice, tomato paste, bay leaf, a ½ cilantro, pepper, paprika and let tomatoes cook into sauce for about 10-15 minutes on medium heat.
3. Add pinch of sugar, this helps round out the acidity on the tomatoes, blend well into the sauce.
4. Add rice and coat well with sauce, then add half of the stock and gently stir. Keep hot water close by to add when rice begins to dry. Make sure to taste sauce with each small addition of water, you can substitute stock for water if you prefer a stronger seafood flavour.
5. Follow package directions for rice and add water as needed unit rice start to become tender, keep stirring to ensure creaminess of rice.
6. Just as rice becomes slightly tender, add chopped octopus, mix well, then add white wine, mix well again. Taste for salt. Octopus stock may already have enough salt so taste before adding more.
7. Risotto is best served immediately, sprinkle with remaining cilantro and serve.