Griddled octopus with black rice
Total time45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Cooked Octopus 4 tentacles 600 g
- Rice uncooked round-grain 200 g
- Spring Onion 250 g
- Garlic 6 g
- Squid ink packaged, suitable for cooking 8 g
- Fish stock 600 ml
- Lamb’s lettuce washed and dried 40 g
- Extra virgin olive oil 25 g rice and 15 g griddle 40 g
- Parsley 3 g
- Salt allow for salt in the stock and ink 1 g
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Method
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Chop the spring onion and garlic. Soften in a wide casserole with 25 g oil over a medium-low heat for 8–10 minutes, without browning. Heat the fish stock separately and stir in the squid ink.
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Stir the rice into the softened vegetables for a minute. Pour in the ink stock, adjust the salt and simmer uncovered for 18–20 minutes, following the packet guidance, until the grains are tender. Remove from the heat, cover and rest for 4 minutes.
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Dry the cooked octopus thoroughly. Coat with the remaining 15 g oil and sear on a hot griddle for about 2–3 minutes per side until heated through.
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Divide the rice between four plates and place a tentacle on each serving. Add the lamb’s lettuce and chopped parsley and serve immediately.
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