Pan-Cooked Baby Octopus Rice with Grilled Squid

  • Difficulty: Medium
  • 30 minutes
  • 4 servings
Pan-Cooked Baby Octopus Rice with Grilled Squid

Preparing seafood tends to be an easier task compared to other meats, so this one is pretty easy, too. We’ll show you how to boil rice, pan-cook it with baby octopus and eggs and flavor it. Then, why stop at octopus? We’ll quickly grill some squid to serve over the rice.

Ingredients

1 star anise
salt
1 ½ tablespoons of lemon juice
1 ½ cups of rice
1 tablespoon olive oil
10 ounces of vegetable mix
2 garlic cloves, crushed
4 ounces of baby octopus
pepper
1 teaspoon soy sauce
2 eggs
1 pound squid tubes (10-12 smaller ones)

Steps

  1. Fill a cooking pot halfway with water and bring to a boil. Salt it, add the star anise, 1 tablespoon of lemon juice, and rice. Cover with the lid and boil for 10 minutes.
  2. Heat the olive oil in a skillet over low heat. Add the vegetables. Cook and stir until tender.
  3. Add the garlic and baby octopus and stir them in. Season with pepper and stir some more.
  4. Add the cooked rice and soy sauce. Stir them in for 30 seconds or so.
  5. Shortly beat the 2 eggs in a bowl, then add them to the skillet. Cook and stir for 1 minute.
  6. Skewer the squid tubes (1 wooden skewer for each squid tube).
  7. Heat 1 teaspoon of vegetable oil in a grill pan over medium heat and add the skewered octopus. Season with salt and pepper.
  8. Grill for 3 minutes on both sides, or until golden brown marks appear. Drizzle with the remaining lemon juice and remove from heat.
  9. Serve the skewered octopus over the pan-cooked rice.

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