- Articles by Expatriate Employees - World Dishes

A Dish from Portugal:

“Arroz de Polvo” Octopus Risotto

This installment introduces octopus risotto – a classic Portuguese dish filled with fresh seafood from the Atlantic.

Marubeni and Portugal

AGS Water treatment plant

Administração e Gestão de Sistemas de Salubridade, S.A. (AGS) is one of the largest private water service companies in Portugal, with 16 subsidiaries in Portugal and three in Brazil. In 2014, Marubeni, in collaboration with Innovation Network Corporation of Japan (INCJ), acquired AGS. This was the first entry of a Japanese company into both the Portuguese and Brazilian water markets. It has been almost a year since I was assigned to the capital city of Lisbon. Prices are lower, the area is very green and natural, and the people of Portugal seem to have a high quality of life. There are surprisingly few Japanese expatriates; only about 500. It is rare to meet Japanese people in town.

Recommendations on Portugal —Local Reports from Expats—
An interview with Ms. Isogai of AGS

World Heritage site ― Jerónimos Monastery

A recommended place to visit in Lisbon is the Jerónimos Monastery. It is a beautiful building that symbolizes the prosperity of the Portuguese Age of Discovery. In downtown Lisbon there is also the quaint and picturesque Alfama district. If you can travel outside Lisbon, consider exploring the medieval town of Obidos, still surrounded by castle walls. You will want to select your footwear carefully for a walking tour here. Many of the streets are paved in cobblestones, so leave the high heels at home.

Be sure to enjoy the seafood when you have a meal. The fish in Portugal is very fresh, and prepared in ways that will please the palate.

How to Make Octopus Risotto: (Serves 4)

<Ingredients>
Boiled octopus70g
(about 2 tentacles)
Green pepper1 small
Red bell pepper1/2
Water400cc
White wine50cc
Tomato sauce (pre-prepared)100g
Cooked, cold rice300g
(about 2 cups)
Salt, PepperTo taste
CilantroAs desired
(for topping)
Extra Virgin Olive OilTo drizzle on top
<How to make>
  1. 1Quickly rinse the cold, cooked rice in a colander and set aside to drain. Cut the octopus into 1 cm cubes. Cut the green and red bell peppers into pieces slightly smaller than the octopus cubes. Finely chop the cilantro.
  2. 2Place the water and wine into a pot and heat on high. When it comes to a boil, add the tomato sauce, and salt and pepper as desired. Add the octopus pieces and heat until it just starts to boil again.
  3. 3Add the rice, green pepper and red bell pepper. After it returns to a boil, reduce to low heat. Simmer for 1 minute.
    [Chef’s Tip!] Don’t simmer it too long ― Remove from heat before the rice grains start to dissolve.
  4. 4Transfer to serving dishes, top with chopped cilantro and drizzle with a little olive oil.

Cooperating Restaurant

Manuel Takanawa Churrasqueria

Tel 03-3443-5002 
2-3-22 Takanawa, Minato-ku, Tokyo

*There are also Manuel group restaurants in Shibuya, Yotsuya, and Marunouchi

Original article published in our shareholders’ guide “Marubeni” (No.118, Summer 2015)

  

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