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● Black Ink Rice with a Baby Octopus Crown
6 baby octopus, cleaned
1/4 cup extra-virgin olive oil
1 garlic clove, halved
1 1/2 cups tomato sauce
1 pound Arborio rice
1 small onion, minced
1 squid, cleaned, sliced, ink sac reserved
1/2 cup dry white wine
2 quarts fish broth
salt and freshly ground black pepper
1 tomato, sliced
1 tablespoon minced Italian parsley
Cook the baby octopus in a 12" pan with 2 tablespoons of the olive oil, the garlic, and 1/2 cup of the tomato sauce. In a 10" skillet, warm the remaining olive oil, add the rice and cook for 3 minutes. Stir in the onion, and the squid; pour in the wine and add the ink from the ink sac. Cook for 2 minutes. Add the broth, and the leftover tomato sauce and cook until the rice is al dente. Season with salt and pepper. Place on a serving platter. Garnish with the baby octopus, tomato slices, and parsley; serve. ● Serves 4
Wine
Suggestion: Fruity Light Bodied 