*  Exported from  MasterCook  *
 
                       ARROZ DE POLVO (OCTOPUS RICE)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Portuguese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Octopus
    1       c            Red wine
      3/4   c            Olive oil
    1                    Onion -- chopped
    2                    Garlic clove -- finely chopped
    3                    Tomato -- skinned & chopped
    1       lg           Bell pepper, green -- chopped
                         Salt -- to taste
                         Pepper -- to taste
                         Chilli powder -- to taste
    1       lb           Rice, short grain
 
   Precook octopus in red wine with a little water. The
   octopus will exude liquid so that you are likely to
   end up with more cooking liquid at the end. Retain
   this and add water to make it up to 2-1/2 cups. Cut
   the drained octopus into small pieces.
   
   Heat olive oil in a large saucepan; add a chopped
   onion and cook gently, stirring, for 2 or 3 minutes.
   Add garlic, tomatoes, and pepper.  Season with salt,
   pepper and chilli powder to taste. Cook for a few
   minutes longer.
   
   Add the cooking liquid from the octopus and bring it
   to the boil. Add rice (preferably a short-grain
   risotto rice like arborio) and bring back to the boil,
   then turn the heat very low and put the lid on the
   saucepan. After 15 minutes, stir to ensure the rice is
   not catching on the bottom of the saucepan. In 5
   minutes more, taste a grain or two to make sure it is
   soft. The rice should still be quite damp.
   
   Serve.
   
     From Meryl Constance' column in the Sydney Morning
   Herald,
     Recipe courtesy of Mark Herron
     Fidonet COOKING echo
  
 
 
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