Guiso De Pulpo

Name: Guiso De Pulpo
Ingredients: 3 onions, chopped; 5 cloves garlic, sliced; 3 bay leaves; 2 red bell or other sweet peppers, sliced into half-rings; 1 can chopped/crushed Italian tomatoes (I either buy them that way, or empty a can of whole ones into a bowl and smoosh them a few times with a potato masher); 1 1/2 teaspoons Spanish sweet pimenton; 1/2 cup dry white wine; 1 1/2 cups rice, arborio, bomba or other similar variety; 4 1/2 cups fish stock; large pinch saffron, soaked in warm water; 2 1/2 pounds octopus, cut into bite sized bits; 5 1/2 ounces finely ground roasted almonds; 1 bunch parsley, minced; salt and pepper

14 ingredients

5 steps

Ingredients

3 onions, chopped
5 cloves garlic, sliced
3 bay leaves
2 red bell or other sweet peppers, sliced into half-rings
1 can chopped/crushed Italian tomatoes (I either buy them that way, or empty a can of whole ones into a bowl and smoosh them a few times with a potato masher)
1 1/2 teaspoons Spanish sweet pimenton
1/2 cup dry white wine
1 1/2 cups rice, arborio, bomba or other similar variety
4 1/2 cups fish stock
large pinch saffron, soaked in warm water
2 1/2 pounds octopus, cut into bite sized bits
5 1/2 ounces finely ground roasted almonds
1 bunch parsley, minced
salt and pepper

Directions

1

Saute the onions in a bit of olive oil with a pinch of salt until they are golden.
2

Add the garlic, bay leaves and red peppers and continue to saute until the peppers soften.
3

Add the tomatoes and pimenton and simmer for 10 minutes.
4

Add the white wine and simmer for a few moments, then add the rice, stock, saffron (with its soaking water) and the octopus. Stir,add a bit of salt, bring to a boil, stir once more and then cover and turn the heat down to low.
5

After about 20 minutes, the rice should be getting close to done. Check it, and if it is nearly done, stir in the almonds and parsley and continue cooking, uncovered, until the rice is done and the dish has a thick, wet, but not soupy consistency. Correct the seasoning and let sit, covered, for about 10 minutes before serving.