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Associate.com - Share Your Recipe!

Recipe Name: Arroz De Polvo Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
600 up to
800 Gram(s) Octopus
200 Red wine
Water
600 Cooking liquid, reserved
150 Olive oil
1 Chopped onion
2 Cloves garlic, finely
chopped
3 Tomatoes, skinned and
1 Green pepper, cut into
snips
Salt, pepper and chilli
powder to taste
350 Gram(s) Rice, preferable a
short-grain Risotto rice
like Arborio
Directions:
From: kmeade@ids2.idsonline.com (The Meades) Date: Mon, 15 Apr 1996
18:48:14 -0400 This, too, is a Portuguese recipe, from the Algarve.
It can be made with octopuses of any size. Baby ones won't need so
much precooking. Precook 600 to 800 g octopus in 200 mL red wine with
a little water. The octopus will exude liquid so that you are likely
to end up with more cooking liquid at the end. Retain this and add
water to make it up to 600 ea mL. Cut the drained octopus into small
pieces. Heat 150 mL olive oil in a large saucepan, add a chopped onion
and cook gently, stirring, for 2 or 3 minutes. Add 2 garlic cloves
finely chopped, 3 tomatoes, skinned and chopped, and a large green
pepper cut into snips. Season with salt, pepper and chilli powder to
taste. Cook for a few minutes longer. Add the cooking liquid from the
octopus and bring it to the boil. 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. After 15
minutes, stir to ensure the rice is not catching on the bottom of the
saucepan. In 5 minutes more, taste a grain or two to make sure it is
soft. The rice should still be quite damp. Serve. Makes 4 servings.
From Meryl Constance' column in the Sydney Morning Herald, "Raw
Materials". 3/2/93. Courtesy, Mark Herron. Posted by Stephen
Ceideberg; June 4 1993. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES
LIST SERVER MC-RECIPE DIGEST V1 #44 From the MasterCook recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6610
Calories From Fat: 1868
Total Fat: 199g
Cholesterol: 192mg
Sodium: 328433.9mg
Potassium: 49644.1mg
Carbohydrates: 71g
Fiber: 9.7g
Sugar: 8.8g
Protein: 1068.6g


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