Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, octopus with saffron rice. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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 Transfer heated rice to a bowl.
Octopus with saffron rice is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Octopus with saffron rice is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook octopus with saffron rice using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Octopus with saffron rice:
- Make ready 1000 grams octopus
- Make ready 1/2 cup extra virgin olive oil
- Prepare 1 large onion (finely grated)
- Make ready 2 clove garlic (finely grated)
- Prepare 1 1/2 cup basmati rice (twice washed and soaked in cold water for 5 minutes before use)
- Make ready 1 zest of lemon
- Make ready 2 sachet of organic saffron powder (0.25 g)
- Take 2 tbsp sea salt
- Get Optional before serving
- Prepare 1 tsp crushed chilli pepper
- Take 2 tbsp finely chopped parsley
White rice is sauteed in butter and then simmered with saffron infused water. Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. The saffron should always be steeped in hot water ahead of time and used as part of the liquid in the. Spicy stir-fried octopus, called nakji-bokkeum in Korean, is loved by many Koreans.
Steps to make Octopus with saffron rice:
- Wash the octopus and slowly cook in its washing water and its own juices for 30 to 40 minutes until tender. If you add more water no matter how long you cook it, the octopus meat will be hard.
- Drain the octopus and slice it in biteful sizes.
- Heat the oil in a pan and add the finely grated onion until it becomes transparent. Then add the grated garlic and the basmati rice. Cook until the ricd is transoarent and coated with the oil.Then add three glasses of water and cook until the rice is almost cooked. The rice is quicker cooked in this manner and it adsorbs the onion and garlic flavor.
- Then add the lem8n zest, the saffron powder and finally the octopus slices. Addd a little bit of water if necessary until all ingrefients are harmoniously binded.
- I run out of pardley and chilli pepper. I would normally add some parsley and crushed chilly pepper while the food is warm. It is essential the rice and octopus are warm because the chilly and parsley will be cooked without losing their original taste and color.
- Note: You can use any type of rice which does not result into a risotto.
It's also one of my all-time favorite dishes. If you love spicy seafood, this is what you're looking for. Peak season for nakji is winter, and that's when the nakji restaurants in Korea fill their freezers with octopus, enough. Octopus "à lagareiro" (octopus with potatoes in the oven). Place the octopus and the potatoes on a baking dish.
So that is going to wrap this up for this special food octopus with saffron rice recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
