Tomato and Octopus Rice

Ingredients

• 3 tbsp. olive oil
• 1 small yellow onion, coarsely chopped
• 2 medium garlic cloves, finely chopped
• 2 cups fish broth or low-sodium vegetable or chicken stock
• ⅔ cups canned tomato purée
• ¼ cups brandy
• Kosher salt
• 1¼ cups carolino rice (or substitute bomba or arborio)
• 1½ lb. cooked octopus, cut into 1-in. pieces (3 cups)

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