Meadow Kitchen
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Octopus Rice with Bell Peppers

Octopus Rice with Bell Peppers
Prep 20 minutes · Cook 45 minutes · 4 servings
High
Ingredients

What you need.

4 servings
  • octopus legs800g
  • carolino rice400g
  • tomatoes3 ripe, diced
  • bell peppers2 (red and green), diced
  • onion2 medium, chopped
  • garlic4 cloves
  • olive oil4 tbsp
  • white wine150ml
  • tomato paste2 tbsp
  • bay leaves2
  • saltto taste
  • black pepperto taste
  • parsleyhandful, chopped
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Preparation

How to cook.

Prep 20 minutes Cook 45 minutes 4 servings
  1. Cook octopus in boiling water with bay leaves until tender
  2. Cut octopus into bite-sized pieces
  3. Sauté onions and garlic in olive oil
  4. Add bell peppers and tomatoes
  5. Add tomato paste and wine, simmer
  6. Add rice and octopus cooking water
  7. Add octopus pieces when rice is almost done
  8. Finish with parsley
  1. Add octopus and water, cook 30min/100°C/speed 1
  2. Remove octopus and reserve liquid
  3. Without washing bowl, chop vegetables 5sec/speed 5
  4. Sauté 7min/120°C/speed 1
  5. Add rice, octopus liquid, cook 15min/100°C/reverse/speed soft
  6. Add octopus pieces, cook 5min/100°C/reverse/speed soft

Tip — tap a step to mark it done

Notes from the chef

Tips.

  1. Freeze octopus before cooking to tenderize
  2. Use octopus cooking water for extra flavor
  3. Don't stir rice too much to avoid becoming mushy
  4. Let rest 5-10 minutes before serving
  5. Can be made spicy with addition of chili
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