Sorry for not posting in such a long time. Life with a baby + 4 is very busy. It is especially hard to keep up with the housework and cook while caring for a very active 11-month-old. Can you believe it’s been that long? But, we couldn’t be happier. The children adore their baby sister, and she is a very happy and friendly girl.
While I certainly have not stopped cooking, - believe me I have so many times thought of posting a recipe or another - time simply has not been on my side. Sometimes I don’t have time for a picture, sometimes I forget to write down the concoctions that I put together and when I think about posting I completely forgot the amounts I used, and as such, about 7 months have passed.
I miss posting my recipes, and I hereby proclaim I'm going make an effort to start posting weekly again, even if it is recipes only. If you are following the blog, I’d love to hear from you. And, please let me know what kind of recipes you would like to see me posting.
I love seafood, as you all know, and octopus is definitely one of my favorites. If you have never eaten octopus, baby octopus rice is an easy entree to this delicious dinner entree.
Rice with Baby Octopus
Octopus can be very tough if not cooked right. The key to tender octopus is to first freeze it. That's it! No need to beat it, soak it, or anything else!
3 lbs of baby octopus, previously frozen and cleaned
1 ½ cups rice
1 large onion, diced
4 cloves of garlic, minced
2 large tomatoes, peeled and seeded (or cut in half across the width and the meat side of the tomato grated using a coarse vegetable grater, discard the peel)
2 bay leaves
Extra Virgin Olive oil
Salt and pepper to taste
2 to 3 cups of hot water
chopped fresh cilantro
Put the cleaned baby octopus in the pressure cook and drizzle some olive oil, do not add any water. Lock lid in place and bring to high pressure and cook for 15 minutes. Release pressure according to manufacturer's directions. Remove lid. Save the liquid released by the baby octopus for cooking the rice. Cut the baby octopus into smaller pieces and set aside.
Heat oil in a large pot, add onion and cook, stirring frequently until they begin to soften, about 3 minutes. Stir in garlic and bay leaves. Cook a bit more, stirring frequently. Add the tomatoes and let cook for awhile until tomatoes are falling apart.
Add rice and stir, letting cook for about 1 minute. Add reserved liquid from baby octopus and water to a total of about 3 ½ cups. You can add more water later if needed. Add salt and pepper to taste, being careful with the salt as the octopus and its liquid will already be salty.
Let rice cook for about 10 to 15 minutes on medium-low heat until almost completely cooked, adding more water if you feel that it is drying too much. Cover if you would like.
When rice is almost ready but there is still some liquid in the pot, add baby octopus, mix with a fork and let the rice finish cooking, about 5 minutes or less. Mix in cilantro with a fork, cover and let rice sit for a couple of minutes before serving.
I like to eat with a drizzle of olive oil on top.