Orzo And Octopus Skillet

Ingredients

• Servings: 3
• 1 small octopus, at room temperature
• water to cover
• 1/4 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

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• 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.