Arroz De Polvo Recipe

Name: Arroz De Polvo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds octopus any size; 1 cup red wine mixed with a little water; 1/4 olive vegetable oil; 1 each onions chopped; 2 cloves garlic minced; 3 each tomatoes skinned and chopped; 1 large green bell peppers sliced; 1 x salt and black pepper; 1 x chili powder to taste; 123 cup arborio (short-grain) rice or other short-grained riced

Servings: persons

1 1/2 pounds octopus any size
1 cup red wine mixed with a little water
1/4 olive vegetable oil
1 each onions chopped
2 cloves garlic minced
3 each tomatoes skinned and chopped
1 large green bell peppers sliced
1 x salt and black pepper
1 x chili powder to taste
123 cup arborio (short-grain) rice or other short-grained riced

1
It can be made with octopuses of any size.
2
Baby ones won't need so much precooking.
3
Precook 600 to 800 g octopus in 200 mL red wine with a little water.
4
The octopus will exude liquid so that you are likely to end up with more cooking liquid at the end.
5
Retain this and add water to make it up to 600 ea mL.
6
Cut the drained octopus into small pieces.
7
Heat 150 mL olive oil in a large saucepan, add a chopped onion and cook gently, stirring, for 2 or 3 minutes.
8
Add 2 garlic cloves finely chopped, 3 tomatoes, skinned and chopped, and a large green pepper cut into snips.
9
Season with salt, pepper and chilli powder to taste.
10
Cook for a few minutes longer.
11
Add the cooking liquid from the octopus and bring it to the boil.
12
Add 350 g rice (preferable a short-grain risotto rice like arborio) and bring back to the boil, then turn the heat very low and put the lid on the saucepan.
13
After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan.
14
In 5 minutes more, taste a grain or two to make sure it is soft.
15
The rice should still be quite damp.
16
Serve.

20576

kcal

Calories

Fat

4503

Carbs

400

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds octopus any size, 1 cup red wine mixed with a little water, 1/4 olive vegetable oil, 1 each onions chopped, and more.

Yes, Arroz De Polvo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz De Polvo

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