THE OCTOPUS RED-SWELL

(Our Play on Arroz de Polvo / Octopus Rice)

THE OCTOPUS RED-SWELL

Ingredients: 500g Cooked Octopus (sliced), 300g Carolino rice, 1 Large onion (pureed), 2 cloves Garlic, 2 Tomatoes (pureed), 1 tsp Smoked paprika, 1 tsp Black pepper, 2 Bay leaves, 1L Octopus cooking liquid or Fish stock...

Ingredients

  • 500g Cooked Octopus (sliced)
  • 300g Carolino rice
  • 1 Large onion (pureed)
  • 2 cloves Garlic
  • 2 Tomatoes (pureed)
  • 1 tsp Smoked paprika
  • 1 tsp Black pepper
  • 2 Bay leaves
  • 1L Octopus cooking liquid or Fish stock

Cooking Method

  1. The Architect Fry onion, garlic, and tomato puree in oil until the moisture vanishes and it turns into a sweet jam.
  2. The Bloom Add spices and rice; toast for 1 minute with a 30ml splash of stock to release the oils.
  3. The Swell Add remaining stock; simmer uncovered, stirring once, until the rice is creamy but loose ('malandrinho').
  4. The Marriage Stir in the octopus chunks during the last 3 minutes.
  5. The Final Flourish Top with a massive amount of raw fresh coriander matchsticks.

Cuisine: Portuguese

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