| Preparation time | 20 min |
| Cooking Time | 1 h |
| Ready In | 1 h 20 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
Instructions
1. Boil the octopus in unsalted water with the onion (washed but not peeled to give a rich colour to the octopus) for about 40 minutes and then try with a fork. If not yet tender, boil for another 10 minutes. Once it achieves the right texture leave to cool in the water.
2. Once the octopus has cooled down, cut the large tentacles in strips along the length of the tentacle to make good sized fillets. Keep all the trimmings and chop into small pieces for the rice.
3. In a medium pot fry the finely chopped onion with the bay leaves and chilli. When soft, add the chopped garlic. Cook for a couple of minutes then add 6 cups of the octopus stock. 5. Make the batter by mixing the eggs and flour, white pepper, a little salt and water. Start frying the octopus fillets in a large skillet with hot oil. Dip each fillet in batter and then in the oil. Fry for a couple of minutes on each side and remove to a warm plate covered with kitchen paper. Fry all the fillets in batches as you continue to cook the rice.
4. Add the rice to the medium pot, stir occasionally and taste for seasoning. Just before the rice is cooked add the octopus trimmings. The rice should be very moist with the grain maintaining its shape.
5. Add the chopped coriander to the rice and serve immediately.
Recipe & Photo Credit: pasto.wordpress.com
