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Directions
This, too, is a Portuguese recipe++from the Algarve.
It can be made with octopuses of any size. Baby ones won't need so
much precooking.
Precook 600 to 800 g octopus in 200 mL 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 600 ea mL. Cut the drained
octopus into small pieces.
Heat 150 mL olive oil in a large saucepan, add a chopped onion and
cook gently, stirring, for 2 or 3 minutes. Add 2 garlic cloves finely
chopped, 3 tomatoes, skinned and chopped, and a large green pepper
cut into snips. 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
350 g rice (preferable 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.
Makes 4 servings.
From Meryl Constance' column in the Sydney Morning Herald, "Raw
Materials". 3/2/93. Courtesy, Mark Herron.
Posted by Stephen Ceideberg; June 4 1993.
Servings: 4 servings
Arroz De Polvo Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Academics have tracked the existance of recipes back into antiquity, in truth as far as the early Egyptians, and potentially, even further back. However, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians are a few ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. As our culinary historical trip moves on a few more years there are two interesting cookery books dating from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that is served today, but rather descriptions of the types of food on the tables of the rich and powerful of those days. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new foods and spices led to an explosion in books on cookery, the majority of which still exist in academic collections. During the succeeding few hundred years, the powerful families of Europe tried to lay on the most exotic banquets, and consequentially the best chefs and their recipes were at a premium. Nevertheless, it was during the 19th century that cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe publications were increasing in popularity due to better eduction, people having increased leisure time and having more money to spend. Like it or not, the introduction of television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Arroz De Polvo recipe.
