2 lb octopus
1 cup red wine
3/4 cup olive oil
1 onion, chopped
2 garlic clove, finely chopped
3 tomato, skinned & chopped
1 large bell pepper, green, chopped
1 salt, to taste
1 pepper, to taste
1 chilli powder, to taste
1 lb rice, short grain
Directions
Precook octopus in 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 2-1/2
cups. Cut the drained octopus into small pieces.
Heat olive oil in a large saucepan; add a chopped onion and cook
gently, stirring, for 2 or 3 minutes. Add garlic, tomatoes, and
pepper. 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
rice (preferably 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.
From Meryl Constance' column in the Sydney Morning Herald,
Recipe courtesy of Mark Herron
Fidonet COOKING echo
Servings: 4 servings
Arroz De Polvo (Octopus Rice) Recipe brought to you by Recipe Ideas
Categories: Mexican; Rice; Seafood; Vegetable
The History of Recipes
Historians have proved the existence of recipes far back into the distant past, certainly as far into history as the Egyptians, and maybe further still. Interesting though that maybe, generally, these old cook books were just simple pictorial recipes for preparing meals.
Later on, in The time of the roman empire around 25BC a man called Apicius created a few documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. Additionally, he informs us how the ancient cooks made use of a good variety of herbs and spices, including many that are still in use today for example basil, fennel and parsley. During the following few hundred years, the rich families of Wesstern Europe competed to serve up the best banquets, and as a result cooks and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes of the day. By the time we get to the 1900s, cooking publications are in great demand, due to increased literacy, more free time and having more money. |
We hope you enjoy this Arroz De Polvo (Octopus Rice) recipe.
