OCTOPUS WITH RICE

Execution

1.	Boiling:
2.	In a similar pot, add the octopus, vinegar and half of the bay leaves and bring to a boil.
3.	In a similar pan, add the octopus, vinegar and half of the bay leaves and leave to cool. Stir occasionally and if necessary add water until it boils, about an hour or more, depending on the quality of the octopus. Bring to a very good boil.
4.	When boiled, rinse them with lukewarm water to remove the slime.
5.	Then carefully remove their armpits, pulling towards the ends of the legs and discard them. Be careful, however, not to remove their suckers because they are very tasty.
6.	Then we remove the head and belly, clean the eyes, their mouth and the black mucus-slime of the belly, which we throw away.
7.	Then, according to your preference, cut them into small bite-sized pieces or large pieces to form a portion.
8.	Interaction:
9.	In a similar dhava, add the oil and the onion to fry.
10.	Add the wine and as soon as the alcohol evaporates, add the garlic, bay leaf, nutmeg, allspice and tomatoes or diluted tomato paste.
11.	Bring to a boil, stirring occasionally.
12.	When the flavors are combined, add the octopus and stir.
13.	Add water if necessary and bring to a boil, stirring occasionally, until the sauce thickens and there is enough to serve.
14.	Do not add salt, because the octopus will make its own, but test before removing from the heat and add more if needed.
15.	Then boil the rice as you know it spicy, drain it, sauté it and cover it with a cloth so it doesn't get soggy until serving.
16.	Shape the rice into portions using a portion mould or a bowl and top with the octopus topping.
17.	They are served hot or cold.
18.	Tip:
19.	Octopus is a food for fasting days when meat and dairy foods are not allowed.
20.	When the octopus boils, it thickens, becomes half its volume and releases a lot of liquid, so we start boiling it with the vinegar and add water as needed.
21.	When they stick and fall off the fork, they are ready. Drain them in a colander and when they are cool, clean the slime from their slime, mouth and belly. Cut them into small bite-sized pieces and refrigerate until cooking.
22.	A practical, quick and easy way is to add the boiled and chopped octopus to the boiling pot and then immediately add the rice, stirring well until it boils.
23.	The same can be done with pasta, spaghetti, manestras, penne, rice, etc.
24.	If you want them white, don't make a sauce, but add the octopus directly into the rice and add lemon at the end.

	45 kg of octopus.1 kg of octopus
	2 kg of vinegar.1 wine cup of vinegar
	9 kg of rice of your choice.½ kg of rice of your choice
	1 water glass of bay leaves.4 bay leaves
	2 kg of pureed onion.1 wine cup of pureed onion
	2 kg of white wine.1 cup of coffee, white wine
	3 kg of oil.½ cup of tea oil
	5 kg ripe tomatoes pureed or ½ kg tomato paste (optional).4 ripe tomatoes pureed or ½ spoonful of tomato paste (optional)
	Nutmeg one tablespoon of food.a little nutmeg
	½ a wine cup of allspice.7 grains of allspice
	1 tsp garlic, finely chopped.4 garlic teeth, finely chopped
	3 teaspoons of mint or parsley.a little mint or parsley

Ingredients

Nutritional value per serving

Execution