Octopus Rice Greek-Style
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Servings
3
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Calories
560 kcal
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Course
Main Course
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Cuisine
European, Mediterranean, Greek
Octopus Rice Greek-Style
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Saucy and delicious octopus rice with red wine and tomato.
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Ingredients
- 1 kg (2.2 pounds) octopus
- 160 ml (⅔ cup) semi-sweet red wine
- 8 allspice berries or ½ teaspoon ground allspice
- 2 bay leaves
- extra virgin olive oil for sauteeing + drizzling on top when serving
- 1 medium-sized onion minced
- 2 garlic cloves minced
- 2 teaspoons tomato paste
- 180 grams (1 cup) long-grain rice such as Basmati
- ⅓ teaspoon ground pepper
- freshly ground pepper or cayenne pepper to serve with
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Instructions
- Prepare the octopus: If using frozen place it in a large bowl with water to thaw. Cut and separate the head from the body. remove the teeth that are located right in the center of the body. Open the head and remove everything that's inside. Rinse well.
- Cook the octopus: Add octopus, bay leaves, allspice, and red wine to a medium-sized cooking pot (not a wide one). Pour in 2 cups of water and bring to a boil. Then drop the heat to medium-low and simmer covered for about 45 minutes or until the octopus is fork tender but not too soft and mushy.
- Cool the octopus. Remove octopus from the pot and set aside to cool enough to handle. Don't discard the liquid from the pot you boiled the octopus in.
- Cut the octopus into small bite-sized pieces.
- Heat a splash of olive oil in a medium-sized cooking pot.
- Saute onion and once softened add the garlic. Cook for 1-2 minutes more.
- Stir in the tomato paste and cook for a minute to caramelize.
- Add the octopus and cook for a minute or two. Then pour in 1½ cups of the liquid you cooked the octopus in.
- Simmer for 5 minutes over moderate heat uncovered.
- Add 2½ cups of hot water or vegetable stock (or use more of the octopus water if you don't mind a stronger octopus flavor).
- Add the rice and ground pepper.
- Simmer covered, stirring every now and then until rice is cooked (approx. 20 minutes). I like to leave it a bit saucy so I may add a splash of water toward the end.
- Serve with a drizzle or extra virgin olive oil on top and freshly ground pepper.
Nutrition Information
Show Details
Serving
1serving
Calories
560kcal
(28%)
Carbohydrates
62g
(21%)
Protein
55g
(110%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
160mg
(53%)
Sodium
805mg
(34%)
Potassium
1412mg
(40%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
570IU
(11%)
Vitamin C
21mg
(23%)
Calcium
215mg
(22%)
Iron
19mg
(106%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 560kcal | 28% |
| Carbohydrates | 62g | 21% |
| Protein | 55g | 110% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 160mg | 53% |
| Sodium | 805mg | 34% |
| Potassium | 1412mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 21mg | 23% |
| Calcium | 215mg | 22% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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