- 1 middle big fresh octopus ( which will shrink in cooking)
- a cup of risotto rice
- a small red onion
- a glass of wine
- some juice of a lemon
- some parsley
- some olive oil
- salt and pepper
- red powdered sweet pepper
Cut the octopus in pieces. Dice the onion, fry it in a pan add salt. Add octopus rings and small pieces and simmer it for some 10 minutes, add Vegeta and salt and then cover it. Let is simmer on low heat for another 20 minutes. Ocassionally add water and white wine.
Add the rice and fry for a minute or two. Again, add the white wine, half a cup of water. Stir well and let it simmer for 20 minutes. Stir occasionally. Add water if necessary.
Chop the parsley, then add it with a bit of sweet red pepper powder both to nearly done risotto. Mix well and add few spoons of olive oil.
When buying a octopus, be prepared that after cooking it will shrink to more then half. If you don’t have white wine at home, vinegar will do.