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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
Experts have traced the existence of recipes back into ancient history, in truth as far as the Egyptians, and possibly even further. In practice though, in the main part, these early cook books were just very simple pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius created a number of scripts which described recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were split into starters, main meal and afters, a very modern way of dining. Aspicius also informs us how the ancient cooks used a good variety of herbs, including many that are still in use today like thyme, rue and dill. Over the following few hundred years, the rich families of the West tried to lay on the best banquets, and as a consequence, chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that formal cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking publications were increasing in popularity due to more people being able to read, more spare time and a general increase in wealth. |
We hope you enjoy this Arroz De Polvo recipe.
