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Octopus Risotto

Risotto de Polvo

2 Pax

90 min.

Médio

Prato principal

INGREDIENTES

 

  • 4 Brasmar Octopus Tentacles
  • 2 Carrots
  • 2 White Onions
  • 1/2 Celery
  • 1/2 Chorizo
  • 2 tablespoons of tomato paste
  • 400 g of Risotto Rice
  • 1 glass of Red Wine
  • 3 Bay Leaves
  • 1 bunch of Coriander
  • 1 Lemon
  • Olive Oil
  • 2 tablespoons of Butter
  • 2 tablespoons of Grated
  • Parmesan Cheese
  • 1 clove of Garlic
  • Salt to taste

 

Risotto de Polvo

2 Pax

90 min.

Médio

Prato principal

INGREDIENTES

 

  • 4 Brasmar Octopus Tentacles
  • 2 Carrots
  • 2 White Onions
  • 1/2 Celery
  • 1/2 Chorizo
  • 2 tablespoons of tomato paste
  • 400 g of Risotto Rice
  • 1 glass of Red Wine
  • 3 Bay Leaves
  • 1 bunch of Coriander
  • 1 Lemon
  • Olive Oil
  • 2 tablespoons of Butter
  • 2 tablespoons of Grated
  • Parmesan Cheese
  • 1 clove of Garlic
  • Salt to taste

 

PREPARATION

Cut one of the onions, the celery and the carrots into large pieces for the broth.
In a pan, sauté the vegetables for the broth with olive oil and add a clove of garlic.
Add 2 tablespoons of tomato paste, 1 glass of red wine and wait until the alcohol evaporates. Add 750ml of water and 3 bay leaves.

Preheat the oven to 180ºC.

Once the broth starts to boil, add the octopus. When it starts to boil again, remove the octopus and place it in the oven with the broth. Leave it to bake for 1 hour, turning it occasionally.
When the octopus is cooked, remove a portion and place it in a dish with olive oil, and put it back in the oven for 15 minutes until it forms a crust.
Use the octopus broth to make the risotto.
Strain the octopus broth.
Cut the chorizo ​​into cubes and an onion into small pieces.

In a frying pan, add 1 tablespoon of olive oil and the chorizo. When the chorizo ​​has released some of its fat, add the onion and let it sauté.

Then add the rice and let it toast a little, stirring constantly. Gradually add the octopus broth and stir.

When ready, add two tablespoons of butter, two tablespoons of grated parmesan and the juice of half a lemon.
Plate, placing the risotto on the plate, the octopus on top and the coriander.

PREPARATION

Cut one of the onions, the celery and the carrots into large pieces for the broth.
In a pan, sauté the vegetables for the broth with olive oil and add a clove of garlic.
Add 2 tablespoons of tomato paste, 1 glass of red wine and wait until the alcohol evaporates. Add 750ml of water and 3 bay leaves.

Preheat the oven to 180ºC.

Once the broth starts to boil, add the octopus. When it starts to boil again, remove the octopus and place it in the oven with the broth. Leave it to bake for 1 hour, turning it occasionally.
When the octopus is cooked, remove a portion and place it in a dish with olive oil, and put it back in the oven for 15 minutes until it forms a crust.
Use the octopus broth to make the risotto.
Strain the octopus broth.
Cut the chorizo ​​into cubes and an onion into small pieces.

In a frying pan, add 1 tablespoon of olive oil and the chorizo. When the chorizo ​​has released some of its fat, add the onion and let it sauté.

Then add the rice and let it toast a little, stirring constantly. Gradually add the octopus broth and stir.

When ready, add two tablespoons of butter, two tablespoons of grated parmesan and the juice of half a lemon.
Plate, placing the risotto on the plate, the octopus on top and the coriander.

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