Rice with Octopus (Arroz com Polvo)
- 3 pound frozen octopus, thawed
- 1 cup water1 medium onion, unpeeled
- 2 tablespoons olive oil1 large onion, peeled, coarse chopped
- 2 cloves garlic
- 1 bay leaf
- 1/4 cup finely chopped parsley
- Coarse salt as needed
- Pinch crush dried chili pepper
- 2 cups long grain rice (not instant or parboiled)
- 4 1/2 cups cooking broth*
- 1/2 cup fresh cilantro, finely chopped
Usually the frozen octopus as been cleaned and ready to prepare but you may want to take a meat tenderizer to it.
1. Cut the tentacles into 1-inch pieces. Reserve the body for another use or if you are making a large quantity cut up the body as well.
2. In a pot, combine the water, unpeeled onion with the octopus pieces. Cover tightly and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 45 minutes or until fork tender. Extra water will be given up by the octopus.
3. Heat olive oil in a separate pot. Add the chopped onion, garlic, bay leaf, parsley and chili peppers. Cook until the onions are translucent. When the octopus is nearly tender, reserving the cooking water transfer the pieces to the onions. Pour in about 4 ½ cups cooking broth the cooking broth. If you don’t have enough broth, add some water to make up the difference. Cover and bring to a boil. Reduce the heat to medium-low and cook the rice for 12 to 15 minutes until the rice is tender. Mix in the cilantro and serve.