Arroz de Polvo

Method

Heat olive oil in a large, heavy-based pan and soften the diced onion and garlic until fragrant. Add the octopus pieces and cook for 2-3 minutes, stirring occasionally. Pour in the white wine, allowing it to reduce slightly, then add the tomato passata and stir well. Add the bay leaf, season with salt and pepper, and bring to a simmer for 30-40 minutes until the octopus is tender. Stir in the rice, coating it thoroughly in the oil and sauce, then gradually add the warm stock whilst stirring frequently to release the rice's starch and create a creamy consistency, similar to risotto. Continue cooking for approximately 20-25 minutes, stirring regularly and adding stock as needed, until the rice is tender and has absorbed most of the liquid. The finished dish should be moist and slightly creamy rather than dry. Finish with fresh parsley and adjust seasoning to taste before serving.