Recipes

TOMATO RICE WITH SPICY OCTOPUS

Time

30’|30’

Serves

4|4

Difficulty

Easy

Ingredients

1 can of TRATA piquant octopus
1200 ml of hot vegetable broth
50 ml of olive oil
200 gr of finely chopped red onion
1 clove of garlic
300 gr of medium-grained rice
100 ml of white wine
250 gr of grated tomatoes
50 gr of finely chopped dill weed
30 gr of butter
50 gr of grated Parmesan cheese
Salt and pepper

Method

Ingredients for 4 Servings:

Heat up the broth and keep it hot while cooking. You will need a large frying pan or a shallow pan. Pour in the olive oil, add the onion and garlic, sprinkle with salt and cook on medium until the onions are translucent and sweet. Add the rice and let stand for 3 minutes until it turns slightly dark. Pour in the wine and wait for it to evaporate completely. Add the tomatoes and a little broth. Set the kitchen timer to 17 minutes. Add the hot broth spoonful by spoonful. The rice should be almost dry before you continue with the next spoonful. When the timer goes off, the rice should be ready. Turn off the stove, add the Parmesan cheese and butter and mix. Add the spicy octopus and dill weed and serve.

Recipes

TOMATO RICE WITH SPICY OCTOPUS

Time

Serves

Difficulty

Ingredients

Method

Suggestions for this recipe

Octopus

With vinegar in olive oil

Octopus

Piquant

Octopus

in brine

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