Octopus with saffron rice

1. 1

   Wash the octopus and slowly cook in its washing water and its own juices for 30 to 40 minutes until tender.

2. 2

   If you add more water no matter how long you cook it, the octopus meat will be hard.

3. 3

   Drain the octopus and slice it in biteful sizes.

4. 4

   Heat the oil in a pan and add the finely grated onion until it becomes transparent.

5. 5

   Then add the grated garlic and the basmati rice.

6. 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. 7

   The rice is quicker cooked in this manner and it adsorbs the onion and garlic flavor.

8. 8

   Then add the lem8n zest, the saffron powder and finally the octopus slices.

9. 9

   Addd a little bit of water if necessary until all ingrefients are harmoniously binded.

10. 10

    I run out of pardley and chilli pepper.

11. 11

    I would normally add some parsley and crushed chilly pepper while the food is warm.

12. 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. 13

    Note: You can use any type of rice which does not result into a risotto.

* Per serving · 4 servings · Values may vary.