Arroz de Polvo
1 ½ pounds octopus or squid
1 cup red wine mixed with a splash of water
¼ cup vegetable oil
1 onion, chopped
2 cloves of garlic, minced
3 tomatoes, skinned and chopped
1 green bell pepper, sliced
Chili powder to taste
1 ⅔ cup arborio (short-grain) rice
- Heat octopus/squid in the red wine and water until fully cooked. Retain the wine and add water to make it 2.5 cups. Drain the octopus/squid and cut into small pieces.
- Heat 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 the green pepper. 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 a boil. Add the rice and bring back to a boil, putting the heat on low and covering to simmer for 15 minutes. Stir to ensure the rice is not catching on the bottom of the saucepan. Cook until the liquid has been absorbed but rice still damp, about 5 minutes.