octopus and saffron risotto

Octopus 1 kg
160 g of Arborio rice
1 bay leaf
1 onion
salt
2 potatoes
2 sage leaves
1 sprig of marjoram
1 sprig of thyme
2 cloves of garlic
Half a teaspoon of salt
Parsley parsley
chopped chilli
40 g of extra virgin olive oil
2 bags of saffron

First you have to clean the octopus, with a meat beat soften it, then remove eyes, beak and empty the bag.
take a large pot and fill it with water, add the bay leaf, salt, onion, celery, garlic, potatoes and herbs.
When it starts to boil dip the octopus and let it cook for about 20 minutes.
Once ready, leave the octopus and let it cool, then cut into pieces and put aside in a bowl.
In a pan pour the oil and the clove of garlic, when the garlic is colored take the octopus and brown over high heat for about 5 minutes.
Take a saucepan pour about a liter of water used to cook the octopus, add the saffron, boil and then add the rice, stir frequently and add the broth when it seems to dry out too much, when there is a few minutes left to cook rice add the octopus.
Sprinkle with parsley and crushed chilli, pour into the dishes.
ENJOY YOUR MEAL