Octopus rice

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h
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Nothing like an octopus rice to celebrate a great family lunch. It’s a traditional recipe very tasty and ideal for Winter days.

Units: Metric / (Units: US)


  • 1 kg / (2 1/4 pounds) octopus
  • 1 large onion
  • 50 ml / (3 1/3 tablespoons) olive oil
  • 3 cloves of garlic
  • 250 grams / (8 3/4 ounces) rice
  • Pepper (to taste)
  • 1 bay leaf
  • 1 bunch of parsley
  • Coriander (to taste)
  • 3 medium ripe tomatoes
  • 1 small onion to cook the octopus
  • Salt (to taste)


    Step 1

    1. Clean and wash the octopus. Put it in a pressure cooker with water seasoned with a small unpeeled onion, a bay leaf and a bunch of parsley. Cook about 35 minutes. When the octopus is cooked, drain it and cut into pieces. Reserve the cooking water.

    Step 2

    1. Place the olive oil, chopped onion, the chopped garlic and the peeled tomato cut into pieces in a saucepan and simmer over low heat until the tomato start to break down. Add the octopus and the rice seasoned with a little salt and pepper, stir and pour the cooking water (enough water to completely cover the rice and the octopus). Bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 10 to 12 minutes.

    Step 3

    1. Turn off the heat and sprinkle with chopped coriander. Let stand about 5 minutes and serve.

Nutrition facts per serving (4 servings):

Calories: 572
Total Fat: 15 g(23%)
Saturated Fat: 2 g(9%)
Cholesterol: 0 mg(0%)
Sodium: 48 mg(2%)
Total Carbohydrate: 58 g(19%)
Protein: 48.5 g

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