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Maremonti octopus rice
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Flavia Guimarães
@flavinha_guimaraes- Ingredients
- Recipe
- Octopus1 kg
- Paio150 g
- Black Olives to taste
- Rice1 cup
- Garlic5 unit(s)
- Onion1 unit(s)
- Tomato sauce100 g
- Carrot1 unit(s)
- Laurel Powder to taste
- In a large pot, sauté an onion cut into 4 parts and 2 whole peeled garlic cloves. Add the sliced carrots and let it brown.
- Add enough water to cover the octopus. Add the octopus, bay leaf and tomato sauce, and cook for about 1 hour or until soft.
- Remove the octopus, slice the tentacles and set aside. Strain the broth through a sieve and set aside.
- Saute the remaining chopped garlic cloves together with the sliced paio. add the rice and cover with twice the amount of broth. On low heat, leave the pan semi-covered and wait about 30 minutes or until the rice is cooked. Add the rest of the broth until the rice is wet (broth). Add the cooked octopus, olives and season with salt and pepper.
- Serve in a deep dish and finish with a drizzle of olive oil.
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