Risotto Octopus

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  • Octopus, frozen: 1 kg
  • margarine: 50 g 50 g
  • onions: 1 1
  • garlic: 2 teeth
  • tomatoes type chucha mature: 2
  • pulp, tomato: 2 tablespoons)
  • Rice for risotto: 250 g
  • White wine: 50 ml
  • Red wine: 150 ml
  • branch of salsa: 1
  • bay leaf: 1
  • Salt: taste.
  • Pepper: taste.


Bake the chicken in a pot with 3 or 4 cups of water and an onion and whole peeled. The octopus is placed in the pot frozen, and you should not use anything from metal to stir or check the firing of the onion. When the onions are cooked, the octopus will also be.

Turns off the heat, withdraws the octopus that is cut to pieces and reserves the same. With the broth boiled octopus, add the red wine and more water until prefazer about 1.2 L.

Put this prepared in the heat weak to later go together to the rice. Prepares a stew with another onion, garlic, finely chopped, and 50 g of margarine. When the onion is well simmered, add the rice and let it fry until translucent.

As soon as this happens, add the white wine, tomato pulp and plum tomatoes peeled, chopped and seeded. Stirring constantly, add the branch of the parsley and bay leaf, season them with salt and pepper and after this adds a ladle. It is necessary to stir always and adding broth, to the few. When the rice is almost on the spot, joins the octopus to pieces and the remaining 50 g of margarine.

Moves until the margarine to melt and the rice to be well on the point. Serve immediately and good appetite!

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