Jose Gourmet, Spiced Octopus in Olive Oil 120g

Octopus caught in the Atlantic, irresistibly combined with piri-piri for a unique delicacy.

‘One day, a certain octopus complained about his life. Although he belonged to a biologically diversified family, he had been born an octopus and that’s how he lived. That was it, nothing else to be but an octopus. He needed to spice up his days, even if it meant sprinkling some magic dust to stir that monotony. Apparently, someone indulged him.’

Octopus Risotto in Olive Oil with Piri-Piri – 4 people – 4 cans

Lightly fry ½ clove garlic and ½ bay leaf in 20 ml of olive oil. Add 250 gr of carnaroli or arbório rice and fry lightly with medium heat. When ready, increase the heat to the maximum, refresh with 50 ml of white wine and let evaporate completely. Add 125 ml of fish stock or vegetable stock and allow evaporating. Add more broth and cook until it has the desired texture “al dente”. Add the octopus and remove from the stove. Add 100 gr of cold butter cut into cubes; add a little at a time to turn creamy. Serve it with fresh basil or another aromatic herb.

Box art: João Drumond
Text: Eugénio Roda
Recipe: Luís Baena