#ARROZ DE POLVO RECIPE HOW TO#

Pedro has recently led participatory projects involving communities in Belfast, favelas in MarГ©, Rio de Janeiro, travelling communities in Portugal and a slum town in Mozambique. In 2002, he was awarded a PhD by the University of Edinburgh where he conducted research in both music and architecture. Pedro is a composer, sound artist and performer. Add the chopped coriander to the rice and serve immediately. The rice should be very moist with the grain maintaining its shape.ДҐ. Just before the rice is cooked add the octopus trimmings. Add the rice to the medium pot, stir occasionally and taste for seasoning. Fry all the fillets in batches as you continue to cook the rice.Д¤. Fry for a couple of minutes on each side and remove to a warm plate covered with kitchen paper. Dip each fillet in batter and then in the oil. Start frying the octopus fillets in a large skillet with hot oil. Make the batter by mixing the eggs and flour, white pepper, a little salt and water. Cook for a couple of minutes then add 6 cups of the octopus stock. In a medium pot fry the finely chopped onion with the bay leaves and chilli. Keep all the trimmings and chop into small pieces for the rice.ДЈ. Once the octopus has cooled down, cut the large tentacles in strips along the length of the tentacle to make good sized fillets. Once it achieves the right texture leave to cool in the water.Дў. If not yet tender, boil for another 10 minutes. Boil the octopus in unsalted water with the onion (washed but not peeled to give a rich colour to the octopus) for about 40 minutes and then try with a fork. My new preferred tip is to use an un peeled onion to provide a richer colour and a cork from a wine bottleвЂ¦Дў onion (1 peeled and finely chopped and 1 with skin)ДЎ wine cork (must be a product of Portugal)Дў bay leaves 1 small dried red chilli (optional)ДЎ. This is done to achieve a nice curly finish at the end of the tentacles.

#ARROZ DE POLVO RECIPE HOW TO#

Since my post on Polvo Г Lagareiro the number of tips on how to properly boil an octopus has increased yet againвЂ¦ My favourite is to hold the octopus by its head over a boiling pot of water and dip the end of the tentacles three times (about 10 cm into the water) then finally adding the whole octopus.

Octopus is normally boiled before it is used in a dish such as Polvo Г Lagareiro in which the octopus is grilled to achieve a crispy texture on the outside while remaining soft on the inside. This dish is common across the north of Portugal and uses the octopus to provide an intense flavoured stock in which to cook a moist risotto served with long crispy strips fried in a light batter. Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Arroz de polvo recipe