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🍽️ Tender Octopus with Aromatic Rice and Grilled Vegetables

567 kcal · 30 min · 4 servings

Ingredients

• 800 g octopus (1 octopus; kitchen-ready, cleaned)
• 50 ml dry white wine
• salt
• 1 bay leaf
• 1 sprig rosemary
• 4 sprigs thyme
• 3 stalks parsley
• 1 onion
• 2 garlic cloves
• 5 tbsp olive oil
• 250 g parboiled rice (long-grain rice)
• 30 g tomato paste (2 tbsp)
• 1 tbsp lemon juice
• 500 ml vegetable broth
• pepper
• 2 bell peppers (red and yellow)
• 1 zucchini
• 150 g cherry tomatoes
• 1 organic lemon

Instructions

1. 1. Rinse the octopus under running water and place it in a large pot.
2. 2. Pour the wine over the octopus and fill the pot with cold water until the animal is completely covered.
3. 3. Add one tablespoon of salt and a bay leaf to season the water.
4. 4. Bring the liquid to a boil, then let the octopus cook at low heat for 50 minutes.
5. 5. Thoroughly wash the rosemary, three sprigs of thyme, and one stalk of parsley.
6. 6. Add the washed herbs to the pot when there are 15 minutes of cooking time remaining.
7. 7. Test the doneness by inserting a fork into the meat: it should pull out easily if the octopus is done.
8. 8. Remove the pot from the heat and let the octopus cool in the cooking liquid.
9. 9. Peel one onion and one clove of garlic and dice them finely.
10. 10. Heat one tablespoon of oil in a large pan or pot over medium heat.
11. 11. Sauté the onion and garlic cubes for three minutes.
12. 12. Add the rice and sauté it for two minutes.
13. 13. Stir tomato paste into the rice mixture.
14. 14. Deglaze the mixture with lemon juice and broth.
15. 15. Season with salt and pepper and let the rice simmer at low heat for 15 to 20 minutes.
16. 16. Halve the bell peppers, remove the core, and wash them.
17. 17. Cut the bell peppers into strips.
18. 18. Trim and wash the zucchini and slice it.
19. 19. Wash the cherry tomatoes and halve them.
20. 20. Wash the remaining thyme, shake it dry, and chop it finely.
21. 21. Heat two tablespoons of oil in a separate pan.
22. 22. Fry the bell peppers and zucchini for four minutes over medium heat.
23. 23. Add the halved tomatoes and toss the pan briefly.
24. 24. Season the vegetables with salt, pepper, and the chopped thyme.
25. 25. Rinse the cooled octopus under cold water.
26. 26. Roughly rub off the brown skin with your hands and cut off the tentacles.
27. 27. Pat the octopus dry.
28. 28. Drizzle the octopus pieces with the remaining oil.
29. 29. Grill the octopus for four to five minutes on a hot grill until golden brown all over.
30. 30. Season the grilled octopus with salt and pepper.
31. 31. Wash the remaining parsley and chop it.
32. 32. Rinse a lemon under hot water and cut it into wedges.
33. 33. Mix the grilled vegetables with the finished rice.
34. 34. Finally, adjust the seasoning of the rice and vegetable mixture.
35. 35. Plate the rice and distribute the octopus on top.
36. 36. Sprinkle the dish with the chopped parsley and serve with the lemon wedges.

Nutrition per serving

• kcal: 567
• Protein: 41 g · Fett/Fat: 17 g · Carbs: 59 g