Octopus with chilli rice
Tender braised octopus with spicy chilli rice is an excellent dish for a casual lunch with friends.
- 4 hrs 20 mins cooking
- Serves 8
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Ingredients
Octopus with chilli rice
- 800 gram (1½ pounds) canned diced tomatoes
- 2 (400g) brown onions, chopped finely
- 6 clove garlic, sliced thinly
- 1 dried bay leaf
- 1 litre (4 cups) water
- 1.5 kilogram (3 pounds) large octopus, cleaned
- 1 1/2 cup (300g) jasmine rice
- 1 cup fresh coriander(cilantro), coarsely chopped
- 2 fresh long red chillies, chopped finely
Method
Octopus with chilli rice
- 1Combine tomatoes, onion, garlic, bay leaf and the water in 4.5-litre (18-cup) slow cooker, add octopus, season. Cook, covered, on high, 3½ hours.
- 2Carefully remove octopus from cooker to board. Stir rice into cooker, cook, covered, on high, 30 minutes.
- 3When octopus is cool enough to handle, discard black skin, cut octopus into large chunks. Return octopus to cooker for remaining cooking time of rice.
- 4Serve octopus and rice sprinkled with coriander and chilli.
Notes
Ask the fishmonger to clean the octopus for you.
