Riso Nero al Pulpo (Black Rice with Octopus)
Leslie Mann, Cheese Buyer for South End Formaggio, loves sardines, octopus, tuna and all types of rice. She created this dish to use her favorite food stuffs, it just happens to be easy, quick and nutritious. Enjoy!
Serves 2 as an entrée, 4 as a side dish
1 cup Gli Aironi Venere Nero (Black Rice), rinsed
2 cups water
1/4 cup Extra-virgin Olive Oil (We use Roi Monocultivar for this recipe)
4 cloves Garlic, chopped
2 packages Matiz Pulpo, drained of half their liquid
1/3 cup dry white wine (optional)
A heavy pinch of Aldo Armato peperoncino
1/2 cup Parsley, chopped
Sea Salt, to taste
A squeeze of Lemon juice
In a medium saucepan, combine the rice with the water and bring to boil, uncovered. Boil rapidly for about 3 minutes, turn the heat to low, cover and continue to cook about 40 minutes, or until the rice is chewy.
Meanwhile, in medium sauté pan heat the oil over low heat. Add the garlic and sauté until soft and aromatic, about four to five minutes. Raise the heat to medium-high, add the Pulpo with its remaining liquid, add the wine and the peperoncino and continue cooking about 2 minutes longer, or until half of the liquid has evaporated.
In a large bowl add the rice, the Pulpo mixture, the parsley and a generous squeeze of lemon juice. Stir to combine, season with salt and serve.