Name: Octopus with chilli rice
Cook time: 260 min
Total time: 260 min
Yield: 8
Ingredients: 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

Ingredients

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

1.Combine 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.

2.Carefully remove octopus from cooker to board. Stir rice into cooker, cook, covered, on high, 30 minutes.

3.When octopus is cool enough to handle, discard black skin, cut octopus into large chunks. Return octopus to cooker for remaining cooking time of rice.

4.Serve octopus and rice sprinkled with coriander and chilli.

Ask the fishmonger to clean the octopus for you.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook