I developed this recipe for a contest sponsored by a chain of hotels across America. The challenge was to create a simple dish that could be cooked in any of their kitchens with limited equipment and time constraints in mind. This was a perfect challenge because I am use to spending time on the road and I don’t always have extra money to spend, nor the time or equipment necessary for creating an epic meal. However, there is no need to sacrifice quality when traveling. This dish is a seemingly simple yet an elegant riff on the Portuguese dish known as Polvo Assado Com Arroz No Forno. We can’t braise the Octopus like the Portuguese, but a quick sauté in the onion and garlic oil give the octopus a quick flavor boost. The rest of these ingredients while basic are crucial to providing deep lively fresh flavors.
This is a deceptively fresh and flavorful dish. It is also very quick and inexpensive to prepare. For best results on a budget try to find Vigo brand Octopus. This is a Spanish canned octopus, and for the price it's pretty good. The only somewhat expensive item is saffron and only a small pinch of saffron threads is required, they give a wonderful color and essence to this dish. The equipment required for replicating this dish are a sharp knife, bowl, mug, microwave, shot glass or ¼ measuring cup, zester(Optional) stove top, and saucepan.
Canned Octopus with Saffron Rice
Ingredients
- 1 (10 oz) Veetee brand microwavable basmati rice
- 1 (4 oz) Vigo brand canned octopus in soy and olive oil
- Pinch of Saffron
- 1/2 White onion
- 2 Garlic cloves
- 4 T Fresh parsley, chopped
- 1/2 Lemon
- salt, pepper, and smoked paprika to taste
- Microwave water in a microwave safe dish or mug until water boils; usually 3 minutes. Pour water into a shot glass or ¼ cup where the saffron threads sit. let saffron threads steep while the rest of the dish is prepared.
- Follow instructions to microwave Basmati rice and begin.
- Medium dice your onion and mince garlic then set aside.
- Open Can of Octopus separate the Octopus and Oil. Wiping off the oil on the octopus with a paper towel.
- Transfer ½ of reserved soy/olive oil to a saucepan and over medium heat brown the onions for about 3 minutes. Add garlic for 2 minutes and then throw in and heat up octopus for 90 seconds. Remove from heat.
- Transfer heated rice to a bowl. Pour saffron infused water over top rice. Then, add octopus onion mixture, chopped parsley, ½ lemon juiced and 2 t of lemon zest(optional), salt, pepper, smoked paprika to the bowl and mix together.
- Octopus Nutrition Facts, <http://nutrition.indobase.com/articles/octopus-nutrition.php>
0 comments:
Post a Comment