Casa
Martin
Cookbook
Octopus with Rice and Potatoes
Lovely tender octopus is stewed with wine and herbs and served with both boiled rice and cubes of sauté potatoes in a dish which is somehow more than the sum of its parts.
500g Octopus cleaned and chopped into 3cm pieces
1 Onion chopped
1 clove Garlic chopped
1 dried Red Chilli chopped
1 tsp Paprika
1 Bayleaf
2 tbsp Olive Oil
200ml dry White Wine
2 medium Potatoes cubed
100g freshly cooked Rice
Chopped Parsley
Heat the oil in a casserole and soften the onion and garlic. Add the chilli, paprika, bayleaf, octopus and wine. Cover and cook slowly for about 2 hours.
When the octopus is almost ready bring the potatoes to the boil in a saucepan for 5 minutes. Drain and fry in olive oil until crisp and golden.
To serve place rice and potatoes on opposite sides of plate with octopus in centre. Sprinkle liberally with the parsley.