It can be made with octopuses of any size. Baby ones won't need so
much precooking.
Precook 6 to 8 g octopus in 2 mL red wine with a little water.
The octopus will exude liquid so that you are likely to end up with
more cooking liquid at the end.
Retain this and add water to make it up to 6 ea mL. Cut the drained
octopus into small pieces.
Heat 15 mL olive oil in a large saucepan, add a chopped onion and
cook gently, stirring, for 2 or 3 minutes. Add 2 garlic cloves
finely chopped, 3 tomatoes, skinned and chopped, and a large green
pepper cut into snips. Season with salt, pepper and chilli powder to
taste. Cook for a few minutes longer.
Add the cooking liquid from the octopus and bring it to the boil. Add
35 g rice (preferable a short-grain risotto rice like arborio) and
bring back to the boil, then turn the heat very low and put the lid
on the saucepan. After 15 minutes, stir to ensure the rice is not
catching on the bottom of the saucepan. In 5 minutes more, taste a
grain or two to make sure it is soft. The rice should still be quite
damp.
Serve.
Makes 4 servings.
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