Creamy Rice with Grilled Octopus
Creamy Rice with Grilled Octopus
ingredients
3/4 cup chia, Verde Valle
1 cup strawberries
2 cups almond milk
1/2 cup blueberries
1 cup raspberries
4 tablespoons agave honey
Mint leaves for decoration
1 cup Super Extra Rice, Verde Valle
2 tablespoons butter
2 cups chicken broth
½ onion, finely chopped
1 garlic clove, finely chopped
½ cup Mexican-style cream
⅓ cup grated manchego cheese
⅓ cup grated parmesan cheese
1 whole octopus
1 garlic clove
¼ onion
Salt and pepper, to taste
Olive oil, as needed
Finely chopped parsley, for garnish
PREPARATION
- Rinse the rice thoroughly and drain. Set aside.
- In a hot skillet, melt the butter and sauté the onion and garlic until lightly golden. Add the rice and cook until translucent. Pour in the chicken broth and, once it begins to boil, add the cheeses and cream. Lower the heat and stir constantly to avoid sticking. Adjust seasoning. Once the rice is cooked, turn off the heat and keep covered.
- In a pot of boiling water, add the onion and garlic. Using tongs, dip the octopus three times for five seconds each to tenderize, then submerge completely and cook for 35 minutes. Remove, cut the tentacles, drizzle with olive oil, season with salt and pepper, and grill on a hot grill until charred.
- Serve the creamy rice and top with grilled octopus. Garnish with chopped parsley. Enjoy.
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