Octopus can look a bit intimidating, but there’s nothing easier to cook – especially when you prepare a delicious risotto like the one we propose you here!
Serves: 4 | Preparation time: 15 mins | Cooking time: 30 mins
- Octopus or squid: 400 g
- Carnaroli rice: 350 g
- Peas: 200 g
- Vegetable broth: 1 l
- Extra virgin olive oil (EVOO): 4 tbsp
- Tomato sauce: 4 tbsp
- Garlic: 1 clove
- Chili pepper: 1
- Onions: ½
- Parsley: to taste
- Salt and pepper to taste
Tip: To make the vegetable broth, you can either use a broth cube or else try out this recipe for an Easy Every-Day Vegetable Broth.
If you’re using frozen octopus or peas, defrost them before starting to cook.
Peel the garlic and crush it with the flat side of your kitchen knife. Finely chop the onion and the parsley. Set all aside.
Wash the octopus under running cold water, then cut it into bite-sized pieces. Keep the end of the tentacles whole: they will make for a natural garnish once you serve the risotto.
Heat up the oil in a pan, then brown both the garlic and the onion. Add the tomato sauce, the chilli pepper and season to taste. Cook over low heat for about 10 minutes.
Add the octopus, the peas and the parsley to the tomato sauce and pour in a ladle of broth. Turn up the heat and cook for another 10-15 minutes, stirring from time to time.
Remove the garlic from the tomato sauce and put in the rice. Cook over low heat, adding broth as soon as it is absorbed, until the rice is cooked through.