- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 teacup olive oil
- 2 bay leaves
- 400 grams chopped tomatoes
- A cup of water (330 grams)
- 1 can of SAFCOL spicy octopus
- Salt, pepper
Heat the olive oil over medium to high heat and cook the onion and the garlic for 2 minutes.
Add the bay leaf, the water, the tomatoes, season with salt and pepper, and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the orzo, another cup of water and simmer until there are no liquids left. Stir from time to time.
Garnish with the spicy octopus and serve.