Guiso de Pulpo

Ingredients

• 3 onions, chopped
• 5 cloves garlic, sliced
• 3 bay leaves
• 2 red bell or other sweet peppers, sliced into half-rings
• 1 can chopped/crushed Italian tomatoes (I either buy them that way, or empty a can of whole ones into a bowl and smoosh them a few times with a potato masher)
• 1 1/2 teaspoons Spanish sweet pimenton
• 1/2 cup dry white wine
• 1 1/2 cups rice, arborio, bomba or other similar variety
• 4 1/2 cups fish stock
• large pinch saffron, soaked in warm water
• 2 1/2 pounds octopus, cut into bite sized bits
• 5 1/2 ounces finely ground roasted almonds
• 1 bunch parsley, minced
• salt and pepper

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