Azorean Octopus Rice (Arroz de Polvo Acoreano)

1. After washing and preparing the octopus, place it in a pot, cut into small pieces, with water (about 4 cups), a pinch of salt, and a drizzle of olive oil.
2. Once cooked, make a sauté with olive oil, chopped garlic, and onion. Add the octopus (without the cooking water) and let it sauté for a while.
3. Add the wine, mix well, and let it cook (initially over high heat and uncovered, to evaporate the alcohol, then over low heat with the pot covered).
4. When the sauce has almost completely evaporated, add the rice and mix everything well.
5. When the rice starts to dry out, add the indicated amount of hot water (which will be the cooking water from the octopus plus additional boiled water).
6. Let it cook until the rice is cooked but still fluffy.

Recipe & Photo Credit: Receitas do Mundo