Put <quantity>500<unit>g</unit></quantity> cleaned octopus in a steamer. Place it over a saucepan with <quantity>1<unit>L</unit></quantity> of boiling water on low heat

Cover and steam for 35m until tender

Remove the octopus from the steamer, let it cool and set aside. Reserve the flavored liquid

Roughly chop <quantity>1</quantity> tomato and place it in a tall container

Add <quantity>6</quantity> chopped garlic cloves

Add <quantity>1</quantity> chopped onion

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Add vinegar to taste

Add salt to taste

Blend into a paste

Cut <quantity>¼<unit>cup</unit></quantity> of sea beans in small pieces

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to hot pan

Add blended tomato mix. Reduce by ½

Add <quantity>½<unit>cup</unit></quantity> of bomba rice. Mix

Add <quantity>300<unit>ml</unit></quantity> of octopus steaming liquid

Add salt to taste

Simmer for 15m on low heat until al dente

Cut octopus tentacles

Add octopus tentacles to rice

Cook rice on high heat for 2m to caramelize

Add sea beans

Drizzle <quantity>3<unit>tbsp</unit></quantity> of extra virgin olive oil

Zest <quantity>1</quantity> lime. The octopus rice is ready

Enjoy!