Ingredients

Arborio rice gr. 240
Fresh octopus kg. 1
Potatoes gr. 200
Fresh spinach gr. 150
Taggiasca olives gr. 100
White wine gr. 80
Extra virgin olive oil gr. 50
Garlic 1 clove
Spring onion 1
Parsley to taste
Basil to taste
Salt and pepper to taste

Preparation

Boil the rice in plenty of salted water, drain it al dente and cool it quickly.

Cook the octopus for about 45 minutes and let it cool in its water, then cut it into chunks.

Boil the potatoes in salted water, peel them and cut them into cubes and add them to the octopus with the olives, spring onion, whole garlic, chopped, spinach and chopped parsley.

Add everything to the rice and season with oil, salt and pepper.

Remove the garlic clove, garnish to taste and serve and serve.