From my last post, you likely saw that we had an incredible 2nd day in Rio. I intentionally neglected to elaborate on USAir's bumbling of our flight, beginning with departing Philly 5 hours late, with the bon voyage being "you'll likely miss your connecting flight, and if so, we can connect you to Rio in 4 days. But there's no guarantee. If we cannot, you are entitled to a refund." Makes you just want to fly. Luckily, we actually made our connection because 50 other people missed their connection....but, we had no clothes the first 2 days in Rio as the luggage was 'missing'....
...oh yeah. I neglected because there was no FOOD in that story.
Anyhow...after 3 great days there...off to Ana (Carmen's sister) & Zehzeh's beach house in Buzios, made famous by Brigette Bardot, for 4 more days of beach, beer, meals & naps. My biggest thrill? Cooking on my third continent and second hemisphere. 
Although only approaching Spring in August and a cold snap in the 70's, the beach was still filled with hot babes, and we left our mark upon it.
Here in Buzios, we took advantage of Ana & Zehzeh's kitchen to prepare a few meals. Carmen's mother, Dona Leda, made this simple yet utterly savory dish of Arroz de Polvo com Camarão...or, Rice and Shrimp with Octopus.
Arroz com Camarão
2lbs shrimp2 cups rice (brown, wild, or white if you must)
2 lbs broccoli (or broccoli heads)
- Remove heads/shells from shrimp, make a stock.
- Prepare rice as normal, incorporate stock into rice
- Saute broc, add shrimp at END to keep from overcooking
- Combine
Polvo
1 freaking big Octopus, purchased from the local dock3 Red Peppers
2 Large onions
- Dice and sautee the onions and peppers in oil until brown and velvety
- Add to a pressure cooker with cut-up octopus, some water, and boil for 5 minutes
- Turn off, let sit for 2 hours
Unbelievably too good to describe! I told Dona Leda that I wished to cook for them the next day, and did so, making my Thai Garlic Seafood Stew...recipe when I next make it again.
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