Rice with Octopus (Arroz com Polvo)

     YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM, OCTOPUS!!!!!!! I LOVE OCTOPUS. SO MUCH. Is it expensive?? YES. WORTH IT? YES. Octopus is one of our seven fishes on Christmas Eve and I am so happy it is. If you don't like octopus, I feel so sorry for your soul - please pray to your maker that you get an appetite for octopus because for real, you're missing out. I don't know how other cultures enjoy it (if they even eat it), but this is how we do it. I'm not saying run out and buy yourself an octopus (yes, I am), but on a day like Christmas Eve, you gotta do it. Mangia Bene!

Ingredients

One 3 pound frozen octopus, thawed

1 cup  water 

1 medium  onion, unpeeled

2 tablespoons olive oil1 large onion, peeled, coarse chopped 

2 cloves garlic

1 bay leaf

¼ cup finely chopped parsley

Coarse salt as needed

A pinch of red hot chili flakes

2 cups long grain rice (not instant or parboiled)

4 ½ cups cooking broth*

½ cup fresh Italian parsley, finely chopped 

Preparation 

1.  Cut the tentacles into 1-inch pieces.  Reserve the body for another use or if you are making a large quantity cut up the body as well.

2.  In a pot, combine the water, unpeeled onion with the octopus pieces.  Cover tightly and bring to a boil over medium-high heat.  Reduce the heat to medium-low and simmer for about 45 minutes or until fork tender. Extra water will be given up by the octopus.

3. Heat olive oil in a separate pot.  Add the chopped onion, garlic, bay leaf, parsley and chili peppers. Cook until the onions are translucent. When the octopus is nearly tender, reserving the cooking water transfer the pieces to the onions. Pour in about 4 ½ cups cooking broth the cooking broth.  If you don’t have enough broth, add some water to make up the difference. Cover and bring to a boil.  Reduce the heat to medium-low and cook the rice for 12 to 15 minutes until the rice is tender.  Mix in the parsley and serve.