Ingredients
1 tin of pulpo de olio (octopus in oil)
2 cloves garlic, chopped
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, chopped
½ cup of chopped fresh cilantro, or a full cup (like me!) if you love this herb
½ cup of chopped fresh parsley
1 (10 oz) package of frozen, riced cauliflower
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and black pepper, to taste
Splash of white wine (optional)
Juice of 1 lime
Instructions
Add the chopped garlic and the octopus to a small bowl and set aside.
Like with the squid rice, chop all the vegetables and herbs first, as this dish comes together quickly. Heat the olive oil in a large frying pan and saute the onions until translucent. Add in the green pepper and jalapeno and cook until softened. Add the frozen, riced cauliflower, along with a pinch of salt, black pepper to taste, the dried oregano, and a splash of white wine. Continue cooking until the cauliflower is done and liquid is gone.
Turn off the heat and add the garlic and octopus, along with the herbs. Mix well to incorporate and season with more salt and black pepper, if needed, adding a squeeze of lime juice before serving.
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Although I adore squid rice, sometimes I want something green. This vegetable-centric take on cilantro lime rice, elevates the side dish with a fragrant medley of garlic and octopus. If you’re cooking with tinned seafood (squid, octopus), adding garlic to the contents of the tin ahead of time allows the flavors to come together while you prepare other ingredients. The oil or ink from the tin will take on the flavor from the garlic and enhance the dish.
If you prefer, make this dish with rice instead; the proportions of the other ingredients above work well when cooking 1 cup of dried rice.