Portuguese-style octopus rice (arroz de polvo)

Portuguese Octopus Rice (Arroz de Polvo) is a warm and tasty dish that’s all about seafood and rice. It’s a favorite in coastal areas.

You’ll love the rich red color and the yummy smell of garlic, onion, and fresh herbs.

Ingredients:

• 2 lbs octopus (fresh or frozen, cleaned)
• 1 large onion, halved
• 4 cups water
• 2 cups long-grain white rice
• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium ripe tomatoes, peeled and diced (or 1 cup canned diced tomatoes)
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 cup white wine
• 3 cups reserved octopus cooking liquid (or water)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

1. Put the cleaned octopus in a big pot with the halved onion and 4 cups of water.
2. Boil it, then lower the heat and let it simmer until the octopus is tender, around 40-60 minutes.
3. Save the cooking liquid and let the octopus cool a bit. Cut it into small pieces.
4. In another large pot or Dutch oven, heat the olive oil over medium heat.
5. Add the chopped onion, garlic, and red bell pepper.
6. Cook until soft, about 5 minutes.
7. Mix in the tomatoes, paprika, and bay leaf.
8. Stir well and cook for another 5-7 minutes.
9. Let it cook down to get more flavor.
10. Pour in the white wine and stir to lift any bits stuck to the pot.
11. Let it cook for 2-3 minutes until the wine reduces by half.
12. Add the rice and stir to mix everything.
13. Then pour in 3 cups of the saved octopus cooking liquid.
14. Boil, then lower the heat to a simmer.
15. Cover and cook for about 15 minutes, stirring a bit.
16. When the rice is almost done, add in the octopus pieces.
17. Season with salt and pepper.
18. Cook for another 5-7 minutes, until the rice is tender and creamy.
19. Take it off the heat and let it sit for 5 minutes.
20. Top with fresh parsley and serve hot.