Bell Pepper Gazpacho with Basmati and Octopus

Name: Bell Pepper Gazpacho with Basmati and Octopus
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Basmati rice 1 ¾ cup; Octopus 0.66 lb; Wild fennel to taste; Thyme to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Cluster tomatoes 0.9 lb; Cherry tomatoes 1 cup; Red peppers 2.67 cups; Celery ½ cup; Red onions 3.5 oz; Lime juice 1; White wine vinegar 2 tsp; Basil 6 leaves; Extra virgin olive oil 2 tbsp; Fine salt to taste

Gluten Free
Lactose Free

Difficulty: Average
Prep time: 30 min
Cook time: 50 min
Serving: 4 persone

PRESENTATION

Would you like to try a delicious variation of the typical Andalusian gazpacho? We have reimagined the recipe of the famous Spanish soup by creating a rich and tasty unique dish for true gourmets, celebrating Mediterranean flavors: bell pepper gazpacho with basmati and octopus. This tasty trio consists of roasted octopus tentacles, aromatic basmati rice stir-fried with fennel, and finally, by digging in with a spoon, you can savor a fresh vegetable gazpacho. The refined and appealing appearance of this composition is a promise of goodness!

Discover other gazpacho recipes to prepare at home:

INGREDIENTS

Basmati rice 1 ¾ cup (320 g)

Octopus 0.66 lb (300 g)

Wild fennel to taste

Thyme to taste

Fine salt to taste

Black pepper to taste

Extra virgin olive oil to taste

for the gazpacho: Cluster tomatoes 0.9 lb (400 g); Cherry tomatoes 1 cup (150 g); Red peppers 2.67 cups (400 g); Celery ½ cup (100 g); Red onions 3.5 oz (100 g); Lime juice 1; White wine vinegar 2 tsp (10 g); Basil 6 leaves; Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste

Preparation

How to prepare Bell Pepper Gazpacho with Basmati and Octopus

Start by cooking the octopus in a pot of boiling water for 30 minutes or until tender when pierced with a fork. Wash and cut the celery 2 and red peppers 3 into pieces.

Do the same with the tomatoes 4, then clean and chop the onion 5. In a tall and wide pitcher (or a bowl), place the coarsely chopped vegetables and whole cherry tomatoes. Add the lime juice 6.

Pour in the oil 7 and vinegar 8, salt, pepper, and basil 9.

Blend well with an immersion blender for a few minutes 10. Once the mixture is blended 11, strain it 12.

Set aside the gazpacho 13. Now cook the rice in salted boiling water 14 for the time indicated on the package, then drain it 15.

Chop the fennel and thyme 16 and add them to the rice, along with oil 17 and pepper. Sauté the rice over high heat for a few minutes 18.

Set aside the rice 19. At this point, the octopus will be cooked 20, drain it 21.

Cut the tentacles 22. In a pan, heat a drizzle of oil and place the tentacles 23, grilling them well on both sides 24.

Plate by creating a central mound of basmati rice 25, then place two tentacles on top and finally pour the gazpacho around 26. A sprinkle of pepper and a drizzle of oil, the bell pepper gazpacho with basmati and octopus is ready to be served 27.

Storage

The bell pepper gazpacho with basmati and octopus can be stored for a couple of days at most in the refrigerator.

Advice

You can cook the octopus the day before and store it in the refrigerator already cut with the individual tentacles, as it will be easier to grill cold.

With leftover octopus, you can make a delicious risotto, or you can cut it into cubes, season it with oil, salt, lemon, and parsley, and use it to top bruschetta.

For the translation of some texts, artificial intelligence tools may have been used.