Preparation

clean the octopus from the skins and wash well. after washing, cut into small pieces.
peel the onion and garlic cloves and finely chop. remove the feet from the tomatoes and blanch them in boiling water. then remove their skin and seeds. cut them into small dice. clean the pepper from the seeds and also cut into small pieces.
bring a pan to the heat with the oil, garlic cloves and onion. let it sauté.
add the pepper and then the tomatoes. add the octopus and let it cook for a few minutes.
add the wine and a little water. let it cook. season with salt and chilli.
when the octopus is cooked, add the rice and cook another 15 minutes. sprinkle with chopped parsley.

advice: this rice, when ready, should be a little liquid (called malandro rice). the octopus, after dawn, should be mortified (beaten) with a wooden spoon, to become softer and take less time to cook.

Ingredients

  • 1.5 kg of octopus;
  • 2 dl of red wine;
  • 150 grams of onion;
  • 1.5 dl of oil;
  • 2 garlic cloves ;
  • 350 grs of fresh tomatoes;
  • 1 green pepper;
  • 320 grams of rice;
  • 1 bunch of parsley;
  • piripiri;
  • salt q.s.