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1.6 kg octopus
2 dl red wine
150 g onions
1.5 dl olive oil
2 garlic cloves
350 g fresh tomatoes
1 green pepper
320 g of rice
1 bunch of parsley
chilli
salt
Clean the octopus and wash the skin well. Cut into small pieces.
Peel the onion and garlic cloves, and finely chop. Chop the tomatos, and clean and chop the peppers. Heat the olive oil in a frying pan, add garlic and onion. Then add the peppers and the tomatoes.
Add the octopus and let braise for a few minutes. Add a little wine and water. Let cook.
Season with salt and chilli.
When the octopus is cooked, add the rice and cook for a further 15 minutes. Decorate with parsley and serve.
4 servings
2 dl red wine
150 g onions
1.5 dl olive oil
2 garlic cloves
350 g fresh tomatoes
1 green pepper
320 g of rice
1 bunch of parsley
chilli
salt
Clean the octopus and wash the skin well. Cut into small pieces.
Peel the onion and garlic cloves, and finely chop. Chop the tomatos, and clean and chop the peppers. Heat the olive oil in a frying pan, add garlic and onion. Then add the peppers and the tomatoes.
Add the octopus and let braise for a few minutes. Add a little wine and water. Let cook.
Season with salt and chilli.
When the octopus is cooked, add the rice and cook for a further 15 minutes. Decorate with parsley and serve.
4 servings
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