The Portuguese appreciation for rice might come as a surprise for many of those who visit the country. Almost every restaurant will have some form of a rice dish in their menu, either a side or main course.
When it comes to main course, there are several different recipes and it’s typically served on the wetter side, resembling a risotto. Rice is usually combined with cured meats, poultry, seafood, fish, and even beans. In most recipes the main ingredient added to the rice is pre-cooked with other vegetables and herbs creating a broth that is later used to cook the rice. Octopus rice is an example of a classic Portuguese rice recipe! It comprises Carolino rice, tender octopus meat, tomatoes, onions and fresh herbs, all cooked in a rich octopus broth.
Portuguese Octopus Rice
For this recipe you will need a whole frozen octopus. In Portugal it’s available at most shops and supermarkets. I know frozen seafood might sound controversial, especially in a country where good quality fresh seafood is available. However, it’s the best way to prevent the so feared chewy meat. That’s because when you freeze an octopus, its water contents expand breaking the muscle fibres tenderizing the meat.
As for the remaining ingredients, you will need Portuguese Carolino rice or other short-grain rice, and your classic Portuguese staples: onions, garlic, tomatoes, fresh herbs, and obviously, extra virgin olive oil.
How to Make Portuguese Octopus Rice
Yields: 8 Calories per Portion: 582
Prep Time: 1h40m Cooking Time: 40m
Arroz de Polvo Ingredients
- 1 medium size frozen octopus (thawed overnight in the fridge) – approx. 2,5kg
- 3 large onions diced – approx. 500g
- 5 plum tomatoes – approx. 700g
- 7 garlic cloves
- 450g Carolino rice
- 90ml white wine
- 1tbsp butter
- 2tbsp olive oil
- 2 bay leaves
- 1 piri piri chili
- Fresh rosemary
- Fresh thyme
- Fresh parsley
- Fresh coriander
- Black pepper
Preparation
- Take your thawed octopus out of the fridge at least 30 minutes before starting. In the meantime, pre heat the oven to 190°C.
- Slice 1 onion and 2 tomatoes, spread half of it on a tall baking tray. Place the octopus on top, then cover with the remaining sliced tomatoes and onions. Crush 3 garlic cloves with the back of a knife, without removing the peel, add them to the tray too.
- Add the bay leaves, a couple of sprigs of rosemary and thyme, coriander and parsley to taste. Season with black pepper. Seal your tray with foil. Bake it for 1h30m, it can take more or less time depending on the size of your octopus. Meanwhile, dice the remaining tomatoes and onions, and mince the remaining garlic.
- Once the octopus finishes cooking, strain the broth into a saucepan, set aside. Cutt of the tentacles where they converge on the body, discard the beak and eyes. Slice the tentacles, set aside. You can also chop the remaining parts of the head.
- Place a large pan over low to medium heat, once it heats up add the butter and olive oil, once the butter melts toss in the diced onions. Cook for about 7 minutes or until they become translucent.
- Add in the garlic, cook it for another 3 minutes before adding the diced tomatoes. Cook the mixture for an extra 5 minutes or until the tomato becomes softer. Finely chop your chili, add it to the pan.
- Meanwhile, bring the octopus broth to a gentle simmer. You might need to add an extra cup or two of water depending on how much broth you have.
- Add your Carolino rice to the tomato and onion mixture, stir to combine. Fry for about 3 minutes before deglazing it with the white wine. Once the alcohol evaporates, start adding the broth little by little, stirring in between additions until the rice is almost fully cooked.
- Add in the sliced octopus incorporating it gently. Season it with more black pepper, then top it with fresh chopped parsley or cilantro.
Did you give this recipe a go? Let me know in the comments!