Tomato and Octopus Rice
Ingredients
- 3 tbsp. olive oil
- 1 small yellow onion, coarsely chopped
- 2 medium garlic cloves, finely chopped
- 2 cups fish broth or low-sodium vegetable or chicken stock
- ⅔ cups canned tomato purée
- ¼ cups brandy
- Kosher salt
- 1¼ cups carolino rice (or substitute bomba or arborio)
- 1½ lb. cooked octopus, cut into 1-in. pieces (3 cups)
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