500 g of cleaned octopus, cut into fine strips
1 tablespoon of lime juice
1 teaspoon of salt
1/4 cup of olive oil (60 ml)
1 medium onion, finely chopped
1 1/2 cups of Italian Arborio rice or the same quantity of long-grain rice (300 g)
1 cup of dry white wine (240 ml)
1.4 liters of hot chicken broth
1 tablespoon of chopped cilantro
500 g of cleaned octopus, cut into fine strips
1 tablespoon of lime juice
1 teaspoon of salt
1/4 cup of olive oil (60 ml)
1 medium onion, finely chopped
1 1/2 cups of Italian Arborio rice or the same quantity of long-grain rice (300 g)
1 cup of dry white wine (240 ml)
1.4 liters of hot chicken broth
1 tablespoon of chopped cilantro
Season the octopus with lime juice and salt
Set aside
In a medium saucepan, heat the olive oil over high heat until the onion starts to caramelize
Add the rice and cook for another minute, stirring constantly
Add the wine, stir well, and let it simmer for a few minutes
Add the hot chicken broth, little by little, stirring continuously
Reduce the heat to moderate and add more broth as it evaporates, stirring occasionally
When the rice is almost cooked, add the octopus, cilantro, and a bit more broth
Cook until the rice is tender but still firm to the bite
It will be creamy
Serve immediately
567 calories per serving
