How to cook frozen octopuses

Octopuses do not need to be defrosted before boiling. Throw them directly from the freezer into a pot of salted boiling water. Let it come to a boil over high heat, then reduce the heat, cover, and simmer for fifteen minutes on low heat. Remove from heat and leave covered for another fifteen minutes.

After that, the octopuses are ready to be consumed. There is no need to clean them, as they don't have any internal organs.

Let's prepare risotto. For seafood risotto, I always use shrimp head and shell broth. When I clean raw shrimp, I freeze all the leftovers for making the broth. I boil the shrimp shells and heads for twenty minutes, strain it, and that's when the rich broth with an intense flavor and seafood aroma is ready. Peel and finely chop the onion and garlic. Heat butter and olive oil in a thick-bottomed pan and gently sauté the vegetables over low heat without allowing them to brown.

Add dry rice, preferably special varieties like arborio or italica, and let the rice absorb the fat while stirring. Pour in white dry wine and let it be absorbed by the rice over low heat. Once the wine is absorbed, start adding hot shrimp broth in small portions, adding a new portion only after the previous one is absorbed. Stir the rice occasionally and cook for about 25 minutes until the rice grains are tender.

I added ink and stirred it into the almost ready risotto.

This step can be skipped. Seafood goes very well with hot red pepper, so I added a little ground dried chili to the ready risotto.

I seasoned to taste and added the cut octopus. That's it, risotto with octopus can be served for lunch!