Precook octopus in red wine with a little
water. The octopus will exude liquid so that you are likely to end up
with more cooking liquid at the end.
Keep this and add water to make it up to
2-1/2 cups. Take away the octopus and
them into small pieces.
Heat olive oil in a large saucepan; add a
chopped onion and cook gently, stirring,
for 2 or 3 minutes.
Add garlic, tomatoes, and pepper. Season
with salt, pepper and chilli powder to taste. Cook for a few minutes
Add the cooking liquid from the octopus
and bring it to the boil. Add rice (preferably a short-grain risotto
rice like arborio) and bring back to the boil, then turn the heat very
low and put the lid on the saucepan.
After 15 minutes, stir to ensure the rice
is not catching on the bottom of the saucepan. In 5 minutes more, taste
a grain or two to make sure it is soft. The rice should still be quite