Preparation

Cook the octopus in abundant water with a peeled onion inside.

Drain and reserve the water.

Cut the tentacles and the hood into small pieces.

Take a clay pot with the oil, the chopped onion and garlic, the bay leaf and the chopped parsley, to brown but without letting it brown.

Add the tomatoes without skin or seeds, in small pieces and take a few turns, stirring well.

Pour the cooking water you have reserved, the pieces of octopus and the washed and drained rice.

Season with salt, pepper and a chilli and stir to mix everything.

Cover the pan and place over a moderate heat until the rice is cooked, but without letting it dry.

Take it immediately to the table, in the pan itself.

Ingredients

  • 1.2 kg of octopus
  • 400 gr of rice
  • 1 large onion
  • 2 garlics
  • 1 bay leaf
  • 1 tomato
  • 1.75 liter of octopus cooking water
  • 2.5 dl of olive oil
  • salt, pepper and chillies q.s.