Rice and octopus
Instructions
Boil the rice in water, after having washed well from raw because it loses, then drain and keep aside.
Clean the Octopus, divide them in two and place into a container which preferably earthenware, with oil, chopped olives, basil, parsley and thyme and chopped 1 cup of broth, highly concentrated made with nut and cream.
Average flame simmer for 30 minutes, so that the Octopus take the classic pinkish but they are cooked al dente.
The gravy should restrict but not too much.
Form now on a serving dish with boiled cold rice: put the Octopus with the sauce; spend a few minutes in the oven or serve immediately.
(II) plate is delicious: no need to salt (the Octopus are already quite tasty).
Ingredients and dosing for 4 persons
- 250 g of vialone rice parboiled
- 650 g of clean octopus
- 1 cup of olive oil
- 50 g of pitted green olives
- Little of basil
- Parsley
- Thyme
- 2 tablespoons of cream
- 1 nut for stock