Fish & SeafoodDifficulty: medium
Arroz de Polvo (Octopus Rice)
Red rice slow-cooked with tender octopus and its own cooking liquid — pure Atlantic comfort food.
15
Prep Time
80
Cook Time
4
Servings
Ingredients
Instructions
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1Simmer the octopus in salted water with the bay leaf until a knife slides in easily, 50–60 minutes; keep the cooking water.
2Remove the octopus; cut the tentacles into 2 cm pieces.
3In a wide pot, soften the onion and garlic in olive oil, 5 minutes; add the tomato and cook to a sauce, 6 minutes.
4Deglaze with the white wine; add the octopus pieces and 1 litre of its (hot, strained) cooking water.
5Bring to a boil, add the rice, and simmer 15–18 minutes, stirring now and then — the rice should be soupy (malandrinho).
6Finish with parsley and cilantro, a drizzle of raw olive oil and plenty of black pepper.
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