Οινουσσες
Cesme-style octopus pilaf
ΒΑΘΜΟΣ ΔΥΣΚΟΛΙΑΣ
εύκολο
ΧΡΟΝΟΣ
30'
ΑΤΟΜΑ
4
ΥΛΙΚΑ
- 1 octopus, about 1,200 g, cleaned
- 1/2 cup vinegar or wine
- 1 dry onion, finely chopped
- 1 large ripe tomato, grated
- 1 bay leaf
- 1 cup Carolina rice
- 50 ml olive oil
- salt & freshly ground pepper
Εκτέλεση
For cleaning the octopus: With a sharp knife, cut the hood, separate it from the tentacles and clean out the innards. Cut out and remove the “tooth,” the hard spot where the tentacles meet. Wash the octopus with water, taking care to rinse the suckers very well, as they collect sand.
For the octopus pilaf: Start by placing the octopus in a pot together with the vinegar or wine and enough water to cover the octopus by 1 cm. Boil over medium to low heat, with the pot covered with a lid, for 30 minutes, until the octopus is tender but still firm. Remove the octopus from the pot and let it cool. From the cooking liquid in the pot, keep 4 cups and keep it warm. When the octopus has cooled slightly and is lukewarm, cut it into 2–3 cm pieces. In a wide pot (or in the same one in which you boiled the octopus, emptied and cleaned) heat the oil over medium heat and sauté the onion for 2–3 minutes, until it turns lightly golden. Add the octopus, the tomato, the bay leaf and the salt and pepper and cook for 30 minutes. Add the reserved octopus cooking liquid, hot, and as soon as it comes to a boil, add the rice. Stir and cook for about 20 minutes, until the rice is done and has absorbed all the liquid.
For the octopus pilaf: Start by placing the octopus in a pot together with the vinegar or wine and enough water to cover the octopus by 1 cm. Boil over medium to low heat, with the pot covered with a lid, for 30 minutes, until the octopus is tender but still firm. Remove the octopus from the pot and let it cool. From the cooking liquid in the pot, keep 4 cups and keep it warm. When the octopus has cooled slightly and is lukewarm, cut it into 2–3 cm pieces. In a wide pot (or in the same one in which you boiled the octopus, emptied and cleaned) heat the oil over medium heat and sauté the onion for 2–3 minutes, until it turns lightly golden. Add the octopus, the tomato, the bay leaf and the salt and pepper and cook for 30 minutes. Add the reserved octopus cooking liquid, hot, and as soon as it comes to a boil, add the rice. Stir and cook for about 20 minutes, until the rice is done and has absorbed all the liquid.
