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Arroz De Polvo (Octopus Rice)

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      Title: ARROZ DE POLVO (OCTOPUS RICE)
 Categories: Seafood, Portuguese
      Yield: 4 Servings
 
      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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