Arroz Con Pulpo Recipe Video

ARROZ CON PULPO

RECIPE VIDEO

CAPTURED BY THE RECIPE HUNTERS IN GALICIA, SPAIN

Blanca teaches us a delicious recipe for Arroz con Pulpo or rice and octopus. The dish is basically a delicious sofrito cooked into rice and topped with Pulpo a la Feira or polbo á feira: the most famous Galician way to prepare octopus. One can't go to Galicia without eating octopus as Galician pulpo is renown throughout all of Spain ! Thanks to Blanca for teaching us this family recipe and to Pelepau for their traditional music!

POLPO CON ARROZ

INGREDIENTS

Equipment needed:

2 Large Pans
Cooking Scissors to cut octopus

Ingredients for Polpo con Arroz:

1 frozen octopus, thawed overnight in fridge

1 fresh octopus, tenderized with a meat mallet, through traditionally banging it against rock, or in the washing machine!
Water
Olive oil
3 medium sized tomatoes, peeled
1 onion, diced
1/2 red pepper, diced
1/2 green pepper, diced (the two separate peppers are for aesthetics)
1 tablespoon sweet paprika
1 tablespoon hot paprika
2 cups rice
Salt
Tender Loving Care

POLPO CON ARROZ RECIPE & VIDEO

Prep Time: 5 Min.

Cook Time: 1.5 Hrs.

Makes 6-8 servings (1/4-1/3 cup of rice per person)

Prepare the Octopus:

Boil water in a pot large enough to fit the octopus
Wash the octopus in cold water and cut out the mouth and eyes using sharp scissors.
Once water is boiling, use a fork or tongs to dip the octopus three times, fully submerging it on every dip. i This is a trick used throughout all homes in Galicia.
Boil the Octopus for 30-60 minutes or until it is tender when pierced with a knife. As the octopus boils, prepare the sofrito.
Cover pot, turn off flame, and let it sit for 10 minutes.
Remove octopus and use the broth for the rice.
Cut the octopus into rings the width of your finger. i If you added the rings to a bed of boiled potatoes with salt, spicy paprika and sweet paprika, this is how you make the famous polbo á feira.

Prepare the Sofrito:

Peel the tomatoes, dice the onions & peppers, and wash the rice.
Add olive oil to a pot and add the onions with a teaspoon of salt.
Once onions are soft add the peppers and tomatoes and a pinch of salt. Stir often.
Once the sofrito has reduced, add the sweet and hot paprika.
Mix in 2 cups of rice
Pour in the octopus broth until all the rice is submerged.
Once rice is transparent and cooked, mix in the cut octopus and enjoy!