Chop <quantity>1</quantity> onion into eighths

Chop <quantity>1</quantity> leek into large pieces

Chop <quantity>1<unit>stalk</unit></quantity> of celery into large pieces

Chop <quantity>1</quantity> carrot into large pieces

Cut <quantity>1<unit>head</unit></quantity> of garlic in half crosswise

Cut <quantity>1</quantity> red chili in half

Chop <quantity>1<unit>piece</unit></quantity> of ginger into large pieces

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to a stock pot

Add the vegetables to the pot on high heat. Let them roast until they get some color. Stir occasionally

Add <quantity>2½<unit>l</unit></quantity> of water, <quantity>3<unit>sprigs</unit></quantity> of thyme, <quantity>6</quantity> bay leaves, and <quantity>3<unit>sprigs</unit></quantity> of parsley. Simmer for about 30m to reduce by ¼

Add <quantity>400<unit>ml</unit></quantity> of red wine into the vegetable broth

Add a <quantity>2<unit>kg</unit></quantity> octopus into the boiling broth. Simmer for 40m until tender. The octopus is ready to use

Strain the broth. The octopus broth is ready

Slice <quantity>1<unit>cup</unit></quantity> of pitted kalamata olives in half. Then finely chop. Reserve

Add <quantity>2<unit>tsp</unit></quantity> of white sugar to a bowl

Add <quantity>1½<unit>tsp</unit></quantity> of minced garlic

Add <quantity>3</quantity> large anchovies

Add <quantity>1<unit>tbsp</unit></quantity> of capers

Add <quantity>2<unit>cups</unit></quantity> of peeled tomatoes

Mix ingredients with a hand blender until smooth

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to a heavy-bottom saucepan on medium heat

Add <quantity>1½<unit>tbsp</unit></quantity> of finely minced red onion

Add the tomatoes mixture and stir

Add salt to taste

Add the kalamata olives and stir

Simmer the sauce for 40m until it is reduced by <quantity>¼</quantity>

The puttanesca sauce is ready

Chop <quantity>4</quantity> tentacles of the cooked octopus into small pieces

Drizzle <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil in a pan over medium heat and add <quantity>60<unit>g</unit></quantity> of bacon

Add <quantity>40<unit>g</unit></quantity> of chorizo. Sear and cook it until it releases the fat. Reserve

Sear the chopped octopus in the fat released from the chorizo and bacon until slightly golden. Reserve

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil in a pan and add <quantity>40<unit>g</unit></quantity> of finely chopped onion. Cook at medium heat until translucent

Add <quantity>1<unit>cup</unit></quantity> of white rice and stir

Add <quantity>2<unit>cups</unit></quantity> of the octopus broth

Add the bacon and the chorizo

Season with salt to taste

Add <quantity>2<unit>tbps</unit></quantity> of the puttanesca sauce. Mix to combine and simmer 12m until the grain is fully cooked

Add the chopped octopus

Add <quantity>10<unit>g</unit></quantity> of chopped kalamata olives

Serve the octopus rice and finish with parsley leaves. The octopus rice is ready

Enjoy with a nice glass of wine!