Ingredients
- 1 deep-frozen octopus (850 g - 1000 g, defrosted)
- 1 onion
- 3 cloves of garlic
- 50 ml olive oil
- 1 bay leaf
- 400 g chopped tomatoes (canned)
- 250 g rice (long grain - not parboiled)
- 100 ml red wine (or white wine)
- 300 ml water
- salt, pepper
- 30 g cilantro (or parsley)
Preparation
1. Remove the defrosted octopus from the fridge 30 min before and clean it under running water.
2. Cut the octopus in large pieces.
3. Peel onion and garlic, finely cut and add to the pot together with the olive oil. Heat the pot on highest level up to the roasting window.
4. Open lid and stir, add bay leaf, tomatoes and bring back to boil while stirring for 1 minute. Close with the lid and cook until the turning point is reached.
5. Add octopus, rice, wine, water and season to taste with salt and pepper. Stir and cover with the Secuquick lid and close. Heat on highest level up to the turbo window, switch to a low level and cook for approx. 7 minutes in the turbo area.
6. At the end of cooking time, depressurize immediately the pot and remove Secuquick. Add chopped cilantro and serve immediately.
Tip
- Octopus can be bought either fresh or frozen. If bought fresh, freeze it before as this softens the octopus. Defrost the octopus overnight. Wash the octopus several times after defrosting it.
This recipe has been tested and approved by AMC.
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