Octopus with Rice and Vegetables
The octopus with rice and vegetables from Spoonsparrow is a successful grill alternative to steak and bratwurst.
Ingredients
- 800 g octopus (1 whole; ready-to-cook, 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)
- 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
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1.
Clean the octopus and place it in a pot. Pour in wine and cover with cold water. Season with 1 tbsp salt and a bay leaf, bring to a boil, then simmer gently for 50 minutes until tender. During the last 15 minutes add rosemary, 3 sprigs thyme, and 1 stalk parsley; rinse them first. Test doneness by piercing: if it slides out easily, it's cooked. Remove from heat and let cool in the broth.
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2.
While the octopus cooks, peel and finely dice the onion and garlic for the rice. Heat 1 tbsp oil in a large pan or pot, sauté the onion and garlic for 3 minutes over medium heat. Add the rice and stir for 2 minutes. Stir in tomato paste. Deglaze with lemon juice and broth, season with salt and pepper, then simmer gently for 15–20 minutes.
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3.
Meanwhile halve, seed, rinse, and slice the bell peppers into strips. Clean, rinse, and slice the zucchini into rounds. Halve the cherry tomatoes. Wash remaining thyme, pat dry, and chop.
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4.
Heat 2 tbsp oil in a pan. Sauté the pepper and zucchini for 4 minutes over medium heat. Add the tomatoes, season with salt, pepper, and thyme, and cook briefly.
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5.
Rinse the octopus under cold water, rub off brown skin with your hands, trim the arms, and pat dry. Drizzle remaining oil over the octopus pieces and grill on a hot grill for 4–5 minutes until golden brown all around, seasoning with salt and pepper.
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6.
Wash and chop remaining parsley. Peel the lemon hot and cut into wedges. Mix vegetables into the rice, season to taste, and plate. Arrange the grilled octopus on top, sprinkle with parsley, and serve with lemon wedges.
