Octopus with Rice

Ask the fishmonger to clean the octopus for you. Wash well and tie the sides of the head over it, like a hood, cutting the tentacles into pieces.

Meanwhile fry the onion and parsley in the fat and oil for 3-4 minutes. Then add the fish, vinegar, chilli powder and enough boiling water almost to cover the octopus. Replace the lid and cook gently until tender (45-50 minutes or even longer), checking whether more liquid is necessary in the meantime.

When tender add the salt and boil again for 2-3 minutes. Lift the fish, set aside. Measure enough liquor, boil it for a little while, to reduce to the proper amount.

Add the rice and cook, until tender (about 25 minutes) the rice should be on the wet side. Taste again for seasoning and add the octopus, cut into pieces.

Bring to the boil, to reheat through, and serve with a side dish of black olives and chunks of crusty bread.

Variation: The addition of rice makes this dish more substantial, but it can also be served with chunks of crusty or slices of fried bread.

Note: Fresh octopus needs careful attention when cooking because it tends to harden if overcooked after the tender stage.