kg of octopus ;
dl of red wine ;
grs of onions ;
dl of olive oil ;
cloves of garlic ;
grs of fresh tomatoes ;
bunch of parsley ;
grs of rice ;
green pepper ;
(1) to taste ;
A sauce made from olive oil and chili
the octopus of its skin and wash carefully. After is
has been washed, cut it up into small pieces.
Peel the onions and garlic and mince them. Take
the stems of the tomatoes and scald the latter in boiling
water. Remove the skin and seeds from the tomatoes.
Dice them finely. Deseed the green pepper and dice it
Place the olive oil, cloves of garlic and onions in
a pan and put it on the flame. Fry until brown.
Add the green pepper and then the tomato. Add the octopus
and let it fry for a few minutes.
Add the wine and a little water. Cook. Season with salt
When the octopus is cooked , add the rice and cook for
a further 15 minutes. Sprinkle with chopped parsley.
it is ready, the rice should be slightly soppy (called
arroz malandro). After being prepared, the octopus should
be beaten with a wooden spoon to make it softer and
so that it will take less time to cook.