Put a pot with two liters of water to cook with salt and laurel. When it boils, scare the octopus twice, that is, introduce it into the water and remove it until they leave it the third time, cooking for approximately 30-40 minutes over medium heat. Leave it in the water, once cooked, for 15 or 20 minutes out of the fire.
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| Ingredients to make octopus with casserole rice: |
| 1 small octopus (it can be frozen) 250 g rice 2 onions 1 clove of garlic 1 carria 50 g pass 40 ml oil 2 laurel leaves perejil salt and pepper pepper |
Ingredients to make octopus with casserole rice:
2. Peel the onions, carrot and garlic; Chop in very small cubes and put them in a casserole with the oil to sauté, slowly; while stiring it with a wooden spoon. Charger the raisins and continue stirring a few minutes. When the sofrito is transparent, add the rice and give it a few turns to saute it well with the oil. Add salt and pepper.
3. Add 1 liter of octopus cooking broth to rice, letting it cook over medium heat for approximately 15 minutes. A few minutes before removing it from the heat, the chopped octopus is put with scissors. The rice should be bright and dark (by octopus color). It is served in the same casserole and sprinkled with chopped parsley.
