A delicious and hearty Portuguese dish, octopus is a staple of Portuguese coastal cuisine and is often enjoyed during festive family meals. It combines tender octopus with flavorful rice, cooked to perfection.
Preparation Time
Prep Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours
Ingredients (Serves Four People)
- 1 medium-sized octopus (about 1-1.5 kg), cleaned
- 300g short-grain rice (Arborio or similar)
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 large tomato, diced
- 1 red bell pepper, diced
- 1 bay leaf
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 bunch fresh parsley, chopped
- 750 ml water or fish stock (to cook the rice)
- 250 ml white wine
- Salt and freshly ground black pepper to taste
- Lemon wedges (for serving)
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Cook the Octopus
Place the cleaned octopus in a large pot and cover it with water. Bring to a boil, reduce the heat, and let the octopus simmer for about 45 minutes or until tender. Once cooked, remove the octopus from the water and let it cool slightly. Reserve about 500 ml of the cooking water for later. Cut the octopus into bite-sized pieces and set aside.
Step 2: Prepare the Flavor Base
In a large pan, heat the olive oil over medium heat. Add the chopped onion, garlic, bay leaf, and sauté until the onions become soft and translucent, about 5-7 minutes.
Step 3: Add Vegetables and Seasoning
Stir in the diced tomatoes, red bell pepper, and paprika. Cook for another 5 minutes, allowing the vegetables to soften and the flavors to meld.
Step 4: Incorporate the Octopus
Add the chopped octopus to the pan and pour in the white wine. Let it simmer for a few minutes to reduce the liquid and infuse the octopus with the sauce’s flavors.
Step 5: Cook the Rice
Stir in the rice, ensuring it is well coated with the sauce. Gradually add the reserved octopus cooking water and fish stock, stirring occasionally. Bring the mixture to a simmer, cover the pan, and cook for about 20-25 minutes or until the rice is tender and has absorbed the liquid. If necessary, you can add more stock to prevent the rice from drying out.
Step 6: Final Touches
Once the rice is cooked, season with salt and freshly ground black pepper to taste. Stir in freshly chopped parsley for added freshness and flavor.
Step 7: Serve
Serve the rice and octopus hot, garnished with lemon wedges for a tangy finish. Enjoy it with a side of crusty bread or a green salad.
Tips and Tricks
- Octopus can sometimes be tricky if not cooked properly. Make sure to simmer it long enough for a tender texture.
- If fresh octopus is unavailable, frozen octopus works well for this recipe and can be even more tender due to the freezing process.
- For added flavor, you can briefly grill or sauté the cooked octopus before adding it to the rice.
Serving Suggestions
Serve with sautéed greens, like spinach or collard greens, and a fresh green salad. Crusty bread pairs well to soak up the rich sauce.
Wine Pairing
A crisp and refreshing white wine like a Portuguese Vinho Verde or a light Sauvignon Blanc complements the dish’s flavor. For a Bulgarian twist, pair it with a Bulgarian Dimyat, a white wine with similar crispness.
Nutritional Information (Per Serving)
Calories: 400 kcal
Protein: 35g
Fat: 10g
Carbohydrates: 45g
Fiber: 3g
Sodium: 500mg
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free as it contains no wheat-based ingredients, making it suitable for those with gluten intolerance or celiac disease.
- Low-Carb Option: Replace the rice with cauliflower rice for a lower-carb alternative. Adjust the cooking time accordingly, as cauliflower rice requires less liquid and cooks faster.
- Vegetarian/Vegan Adaptation: While the dish traditionally features octopus, a plant-based version could include mushrooms and seaweed for a seafood-like flavor. Use vegetable stock instead of fish stock.
About Rice with Octopus (Arroz de Polvo)
Arroz de Polvo is a beloved Portuguese dish from the coastal regions of Portugal, where octopus is abundant and widely used in traditional cooking. This dish showcases the country’s rich maritime heritage and reflects the simplicity and heartiness of Portuguese cuisine. The octopus is typically simmered until tender and then cooked with rice to create a comforting, flavorful meal.
Cultural Context
In Portuguese cuisine, rice dishes symbolize comfort and home-cooked tradition, with variations that include seafood, meats, and vegetables. Arroz de Polvo is particularly popular in coastal towns, where families have passed down their unique versions of the dish for generations. It is often enjoyed during large family gatherings, especially on Sundays or festivals. The combination of tender octopus and richly seasoned rice makes this dish a staple of Portuguese home cooking and reflects the country’s culinary heritage.
