*  Exported from  MasterCook  *
 
                               ARROZ DE POLVO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Text Onl
 
   This, too, is a Portuguese recipe++from the Algarve.
   
   It can be made with octopuses of any size.  Baby ones
   won't need so much precooking.
   
   Precook 600 to 800 g octopus in 200 mL 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 600 ea mL.
   Cut the drained octopus into small pieces.
   
   Heat 150 mL olive oil in a large saucepan, add a
   chopped onion and cook gently, stirring, for 2 or 3
   minutes.  Add 2 garlic cloves finely chopped, 3
   tomatoes, skinned and chopped, and a large green
   pepper cut into snips. 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 350 g rice (preferable 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.
   
   Makes 4 servings.
   
   From Meryl Constance' column in the Sydney Morning
   Herald, “Raw Materials”. 3/2/93.  Courtesy, Mark
   Herron.
   
   Posted by Stephen Ceideberg; June 4 1993.
  
 
 
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