Arroz de Polvo (Octopus Rice)                                                     March

The octopus always represents an important catch to any Portuguese fisherman's' trawl and there are many recipes in Portugal which are devoted to this cephalopoda. Arroz de Polvo is one of the most popular and can be found on most menus across Portugal.

Ingredients:

1 kg of fresh Octopus

1.5 table spoons Olive Oil

Preparation

Carefully remove skin from the Octopus wash well. Beat the Octopus with a wooden spoon to tenderise it and reduce cooking time. After washing, cut it into small pieces. Peel the onion and cloves of garlic, then chop finely. Blanch the tomatoes, then remove the skin and seeds and chop finely. After deseeding the pepper chop into small, equal pieces.

Using the olive oil lightly fry off the garlic and onion. Once they have sweated down, add the pepper and tomatoes and Octopus. Fry gently for several minutes, adding the wine and a little water and leave to cook. Season with salt and piripiri. Add the rice and cook for a further 15 minutes.

Serve with a sprinkle of chopped parsley.