Small Octopus Rice and Summer Vegetables
A perfect recipe for your lunch on summer days.
Ingredients
-
1 aubergine
-
1/4 red pepper
-
1 small octopus salad (170g)
-
3 cloves garlic
-
1 teaspoon oregano
-
1 tablespoon olive oil
Preparation Method
- Cook the rice with a little salt
- Cut the aubergine into small cubes, as well as the pepper.
- Cook them covered in a pan with olive oil, garlic, oregano, and a little water so that the aubergine doesn’t stick.
- Once the vegetables are cooked, add the previously washed and drained small octopus (cook for 5 minutes).
- Add the cooked rice and mix thoroughly, salt and pepper.
