Octopus rice

BOSS: Raphael Despirite

INGREDIENTS

• 1 medium octopus (about 1 to 1.5 kg) cleaned 
• 4-5 cups of extra virgin olive oil 
• 4 cloves of garlic 
• 2 bay leaves 
• Salt and black pepper to taste 

METHOD OF PREPARATION

• In a large pan, cook the octopus in boiling water for about 20-30 minutes, or until tender. Drain and let cool.
• Cut the octopus into pieces.
• In a large pan, add the olive oil, garlic and bay leaves.
• When the oil is warm, add the octopus to the pan. The oil should cover the octopus.
• Cook over low heat for 1-1.5 hours. The oil should never boil, just stay warm.
• Season with salt and pepper to taste.
• Remove from heat and leave the octopus in the oil until ready to serve.

Spanish Rice in Paella with Roasted Tomatoes

 INGREDIENTS

• 2 cups short-grain rice (such as Bomba) 
• 4 cups chicken or vegetable broth 
• 8 ripe tomatoes 
• 1 chopped onion 
• 4 cloves of garlic, chopped 
• 1 chopped red pepper 
• 1 chopped green pepper 
• 1/4 cup olive oil 
• Salt and black pepper to taste 
• 1 teaspoon smoked paprika 
• 1 pinch of saffron or paprika 

 METHOD OF PREPARATION

• Preheat the oven to 200°C (400°F).
• Place the tomatoes in a baking dish. Drizzle with a little olive oil, salt and pepper. Bake for 20-25 minutes or until caramelized. Reserve.
• In a paella or large frying pan, heat the olive oil and sauté the onion, garlic and peppers until they are soft.
• Add the rice and stir well so that it is completely coated with olive oil.
• Add the paprika, saffron and stir well.
• Pour the hot broth over the rice and stir once to distribute it evenly. Cook over medium-high heat until the liquid begins to absorb.
• Reduce the heat to medium and continue cooking without stirring until the rice is almost done.
• Add the roasted tomatoes on top of the rice.
• Continue cooking until the rice is completely cooked and a golden crust has formed on the bottom.
• Remove from heat and let rest for a few minutes before serving.