Ingredients (4 servings)
350 g rice
100 ml evo oil
100 g white wine
1 hot chili pepper
4 canned tomatoes
Heat the oil in a casserole and saute the octopus beaten and cut into pieces, add wine, hot chili pepper cut into slices and finely chopped onion.
Let the wine evaporate. Add water and cook until he octopus is tender.
Add the smashed tomatoes and salt. Cook for 10 minutes and add the rice already cooked. Stir and serve.