Rice with Octopus

Ingredients:

• Rice, 500 grams
• Cooked octopus, 800 grams
• Olive oil, 6 tablespoons
• Onion, 1 unit
• Tomato, 1 unit
• Garlic, 6 cloves
• Bay leaf, 2 leaves
• White wine, 1.1/2 cup
• Cinnamon stick, 1 stick
• Salt to taste
• Ground black pepper, to taste

Preparation:

1. Cut the octopus into 1 centimeter slices and reserve. Heat the oil in a saucepan and fry the chopped onion until transparent.

2. Add the peeled and crushed tomato, the chopped garlic and sauté over low heat for 10-15 minutes.

3. Remove the casserole from the heat, drain the excess oil and add the octopus.

4. Lightly fry and add the remaining ingredients. Add the rice and broth (double the volume of liquid than rice), season with salt and pepper, cover the pot and cook over low heat for about 20 minutes. Serve immediately.