Arroz de polvo flambado com cachaça | Claude Troisgros e Batista | Que Marravilha!

Claude Troisgros and Batista teach you how to make OCTOPUS RICE. Chef Claude shows you how to season this meat and make it very tender. This rice is similar to risotto and has a sensational flavor. Separate the ingredients and get ready to make a delicious dish. #NhacGNT​ #ClaudeTroisgros​ #Batista​ #QueMarravilha​! Ingredients: For the octopus: 1 1.5kg octopus 2 handfuls of coarse salt 2 tablespoons of olive oil 1 head of garlic cut in two 1 onion, diced large ½ carrot, diced large Thyme, bay leaf, rosemary to taste 700ml of boiling water For the rice: 2 tablespoons of olive oil 2 red onions, diced large ¼ of a finger of rose, chopped 20 pitted black olives Chopped parsley 100ml of cachaça 200ml of red wine 400 grams of rice Octopus broth 150ml of tomato sauce Salt and black pepper to taste Lemon juice Olive oil Chopped parsley Preparation: For the octopus: Remove the head of the octopus. Add coarse salt and massage with your hands for 5 minutes. Wash well. In a pressure cooker, add olive oil and let it heat up. Sauté garlic, onion, carrot and herbs. Add the octopus and sauté more - until it turns red. Pour boiling water until it covers the octopus and close the pressure cooker. From the moment steam starts to come out of the pressure cooker valve, count 10 minutes of cooking. Release the pressure from the cooker with the help of a spoon and open the lid. Remove the octopus from the broth and let it cool. Cut the octopus into large pieces. For the rice: Sauté red onion, mocha, parsley and olives in olive oil. Add the octopus and sauté well. Flame with cachaça. Add the red wine and sauté well. Wash the rice and add to the pan. Sweat more. Cover with the boiling octopus broth. Cook covered, over low heat, stirring occasionally. Add more broth when necessary, stirring constantly. After 8 minutes of cooking, add the tomato sauce and mix well. Add more broth when necessary, stirring constantly. After 16 minutes of cooking, check the seasoning, add the olive oil, lemon and more parsley. Mix, turn off the heat and leave covered for 1 more minute. Serve in the same pan. ------------------------------------ ➡ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ➡ Also watch on Globoplay + Channels: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook:   / nhacgnt   Instagram:   / nhacgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br