Octopus with saffron rice Recipe

Name: Octopus with saffron rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1000 grams octopus; 1/2 cup extra virgin olive oil; 1 large onion (finely grated); 2 clove garlic (finely grated); 1 1/2 cup basmati rice (twice washed and soaked in cold water for 5 minutes before use); 1 zest of lemon; 2 sachet of organic saffron powder (0.25 g); 2 tbsp sea salt; 1 tsp crushed chilli pepper; 2 tbsp finely chopped parsley

Servings: persons

1000 grams octopus
1/2 cup extra virgin olive oil
1 large onion (finely grated)
2 clove garlic (finely grated)
1 1/2 cup basmati rice (twice washed and soaked in cold water for 5 minutes before use)
1 zest of lemon
2 sachet of organic saffron powder (0.25 g)
2 tbsp sea salt
1 tsp crushed chilli pepper
2 tbsp finely chopped parsley

1
Wash the octopus and slowly cook in its washing water and its own juices for 30 to 40 minutes until tender.
2
If you add more water no matter how long you cook it, the octopus meat will be hard.
3
Drain the octopus and slice it in biteful sizes.
4
Heat the oil in a pan and add the finely grated onion until it becomes transparent.
5
Then add the grated garlic and the basmati rice.
6
Cook until the ricd is transoarent and coated with the oil.Then add three glasses of water and cook until the rice is almost cooked.
7
The rice is quicker cooked in this manner and it adsorbs the onion and garlic flavor.
8
Then add the lem8n zest, the saffron powder and finally the octopus slices.
9
Addd a little bit of water if necessary until all ingrefients are harmoniously binded.
10
I run out of pardley and chilli pepper.
11
I would normally add some parsley and crushed chilly pepper while the food is warm.
12
It is essential the rice and octopus are warm because the chilly and parsley will be cooked without losing their original taste and color.
13
Note: You can use any type of rice which does not result into a risotto.

538

kcal

Calories

Fat

Carbs

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1000 grams octopus, 1/2 cup extra virgin olive oil, 1 large onion (finely grated), 2 clove garlic (finely grated), and more.

Yes, Octopus with saffron rice falls under the General 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.

Octopus with saffron rice

How did you like this recipe?

Frequently Asked Questions