Stewed octopus
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Octopus, cleaned, skinned and cut into small pieces |
| ⅓ | cup | Olive oil |
| 1 | Leek trimmed to 1\" above the white part, wash and chop | |
| 1 | Onion, chopped | |
| 1 | Bouquet garni of thyme, fennel, bay leaf and celery | |
| 4 | Medium tomatoes, peel, seed and chop | |
| ¼ | teaspoon | Powdered saffron |
| 1 | Garlic clove crushed | |
| 4 | cups | Water |
| ¾ | cup | White rice |
| Salt/pepper to taste | ||
Directions
Heat oil in a heavy enemeled casserole. When oil is very hot, toss in the pieces of the octopus and saute' over high heat, adding salt/pepper. When the pieces are golden, add leek, onion and the bouquet garni. When the leek turns golden, add tomatoes, saffron and garlic.
Add enough water to cover the contents of the casserole by about ½". Cover and cook over low heat for one hour, adding water as needed to keep level of the liquid constant. About 20 minutes before serving add the rice. Submitted By ART BARRON On 12-30-94
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