Octopus and broccoli rice

Name: Octopus and broccoli rice (Poluo com arroz de brócolis)
Yield: Serves 6-8
Cuisine: Brazilian
Ingredients: lime wedges, hot pepper sauce, Brazilian Salsa, toasted French bread and olive oil, to serve; 5 ml/1 tsp white peppercorns, finely crushed; 5 cloves garlic, finely chopped; ½ onion, chopped; 20 g/¾ oz/⅓ cup fresh parsley, chopped; 600 g/1 lb 6 oz octopus tentacles; 1 large tomato, peeled, seeded and chopped; 60 ml/4 tbsp olive oil; 350 g/12 oz broccoli florets; 250 ml/8 fl oz/1 cup dry white wine; salt; 400 g/14 oz/4 cups White Rice

Poluo com arroz de brócolis

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

Unlike squid, octopus requires very long cooking to ensure it is tender, and here a pressure cooker is recommended to shorten the time required. Surprisingly, freezing can also tenderize octopus, so if you can, buy it a few days before you need it and freeze, then thaw it in the refrigerator overnight.

Ingredients

600 g/1 lb 6 oz octopus tentacles
60

Americas
Brazil
Fish course
Pescatarian

Method

1 Wash the octopus tentacles thoroughly in a large bowl of cold water. Trim off the very thin tips of the tentacles.

2 Heat 30ml/2 tbsp of the oil in a press