Rice And Octopus

Preparation:

Preparation: Boil the rice in water, after having washed it well from raw so that it loses its firmness, then drain it and keep it aside. Clean the octopuses, divide them in two and place them in a large container, preferably an earthenware one, with the oil, the finely chopped olives, the basil, the parsley and the thyme also chopped, 1 cup of highly concentrated broth made with the stock cube and the cream. Cook over medium heat for about 30 minutes, so that the octopus take on the classic pink color but are cooked al dente. The sauce should reduce but not too much. Now form a hoof with the cold boiled rice on the serving plate: pour the octopus with the sauce in the centre; spend a few moments in the oven or serve immediately. The dish is very tasty: no salt is needed (the octopuses are already tasty enough).