Tomato and Octopus Rice | SaveurBack ButtonSearch IconFilter Icon

Step 1

Instructions

Step 2

Preheat the oven (with one of its racks positioned in the center) to 350ºF. To a large, deep skillet or wide, shallow Dutch oven set over medium-high heat, add the olive oil. Once shimmering, add the onion and garlic and cook, stirring frequently, until the onions are translucent and softened, 5–7 minutes. Stir in the fish stock, tomato purée, and the brandy, bring to a boil, and cook until the alcohol boils off, about 5 minutes. Stir in the rice, then sprinkle the octopus over the surface. Transfer to the oven and cook until the rice is tender and the octopus is lightly browned at the edges, 25–30 minutes. Ladle the octopus rice into wide soup bowls and serve hot.