Octopus Pilaf

 

Ingredients (for 2 servings)

1 cup rice

1 pack boiled octopus legs

A pinch of salt

3 green asparagus spears

1 clove garlic (minced)

1 tablespoon olive oil

3 tablespoons white wine

100ml water

1 teaspoon granulated chicken bouillon

Salt to taste

Creamy black pepper to taste

[Preparation]

Rinse the rice 30 minutes before cooking and drain in a colander. Rinse the boiled octopus legs, pat dry, cut into small bite-sized pieces, and rub with salt.

Cut off the ends of the green asparagus, remove the skin and scales from the ends with a peeler, and cut into 1cm wide pieces.

[Instructions]

1. Heat the garlic and olive oil in a frying pan over medium heat. Once fragrant, add the boiled octopus legs and green asparagus and stir-fry. 2. Add white wine and bring to a boil. Drain the contents in a colander, separating the solids from the broth. Cover the solids with plastic wrap to prevent them from drying out.

3. Add the rice, the broth from (2), water, granulated chicken soup stock, and salt to a rice cooker. Add water up to the indicated line and cook.

If you have chicken broth from frozen chicken, use 100ml of it.

4. Once cooked, add the solids from (2), mix gently, let it steam for 5 minutes, serve in a bowl, and sprinkle with freshly ground black pepper.