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Orzo and Octopus Skillet

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Orzo and Octopus Skillet

Directions

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Ingredients :

  • 1 small octopus
  • at room temperature
  • water to cover
  • ¼ cup red wine vinegar
  • 2 cups whole wheat orzo pasta
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon cooking oil
  • or as needed
  • 1 cup chopped yellow bell pepper
  • 1 cup chopped baby bella mushrooms
  • 7 kalamata olives
  • pitted and chopped
  • ground black pepper to taste
  • 1 cup torn fresh spinach
  • 1 lemon
  • juiced
  • or to taste
  • 2 tablespoons crumbled feta cheese
  • or to taste
  • Methods :

  • Place octopus in a pot and add enough water to cover; add red wine vinegar. Bring liquid to a boil, cover pot, reduce heat to medium, and simmer until a toothpick goes through the thickest part of the octopus smoothly, about 30 minutes. Remove octopus from pot and chop into bite-size pieces. Discard water-vinegar mixture.
  • Combine orzo and chicken broth in a small pot over medium heat; allow orzo to absorb the chicken broth, adding more water, about 1 tablespoon at a time, if orzo gets too dry. Cook until orzo is tender yet firm to the bite, 5 to 8 minutes; drain.
  • Heat oil in a skillet over medium-high heat; saute yellow bell pepper, mushrooms, and olives until tender, 5 to 10 minutes. Season bell pepper mixture with black pepper.
  • Mix orzo, spinach, and octopus into bell pepper mixture until spinach begins to wilt from the heat of the orzo. Add lemon juice to orzo mixture; top with feta cheese.
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