Octopus rice

Category:

Ingredients
- 1 octopus, medium size (1000 - 1200 g),
Cut octopus into bite-size pieces;
- 100 g white wine
- 2 onions (each 80 g), cleaned, cut in half
- 2 garlic cloves
- 70 g olive oil
- 300 g tomatoes, canned, with liquid
- salt, to taste
- pepper, to taste
- 350 g long-grain rice (not parboiled)
- water, as required
- 4 sprigs coriander, fresh, leaves only, chopped

Step 1
Put octopus pieces, white wine and two halves onion in mixing jar,
S1, RVS 100RPM, 100C, 3M, S2;
Drain octopus in simmering basket and keep cooking liquid. Set aside. No need to clean mixing bowl.

Step 2
Place second onion and garlic cloves into mixing jar,
S1, 5500RPM, 8S;

Step 3
Add olive oil and canned tomatoes,
S1, RVS 50RPM 100C 5M;

Step 4
Add drained octopus with onion, season with salt and pepper to taste,
S1, RVS 50RPM 100C, 4M;

Step 5
Add long-grain rice, cooking liquid into mixing jar
S1, RVS 50RPM 100C, 25M. S3

Serve in a casserole dish and sprinkle coriander on top.