This creamy, Portuguese octopus rice is the perfect dinner to serve any time of year. It is a dish full of typical Portuguese flavors.
This delicious octopus rice recipe is sure to become one of your favorites! It is a comforting recipe with simple and tasty ingredients, much appreciated in our country and beyond.
It is a meal that can be served at any time of the year, especially on cold and rainy winter days. Creamy rice mixed with pieces of tender and juicy octopus, cooked in a delicious tomato sauce full of color and flavors!
If you are a fan of rice and octopus, you must try this simple and delicious recipe full of typical Portuguese flavors!
Here you'll find all the ingredients needed to make this recipe:
Frozen octopus - Octopus cooked in a cooking pot with water seasoned with a peeled onion.
Chopped onion and minced garlic - Ingredients that add flavor to the recipe.
Olive oil - To sauté and flavor.
Medium-grain rice - Creamy rice that absorbs much more the flavors.
Salt and pepper - To season.
Fresh tomatoes - Peeled tomatoes cut into small chunks. Adds color and flavor to the recipe.
Chopped coriander - To mix into rice after cooking. Adds extra flavor to the recipe.
Water - To cook the octopus and rice.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PORTUGUESE OCTOPUS RICE
Step 1: In a cooking pot, place the octopus, the peeled small onion and the water. Bring to a boil over medium-high heat.
Step 2: When it starts to boil, reduce to medium heat and cook the octopus for about 45 minutes.
Step 3: Turn off the heat, remove the octopus with a slotted spoon and cut it into pieces (reserve the octopus cooking water).
Step 4: In a large saucepan, add the peeled tomatoes cut into small chunks, chopped onion, minced garlic and the olive oil. Stir with a wooden spoon and cook over low heat until the tomato starts to break down, stirring occasionally.
Step 5: Add the rice, octopus pieces and season with salt and pepper. Stir, pour the octopus cooking water (about 500 ml (2 cups)) and bring to a boil over medium heat.
Step 6: When it starts to boil, reduce to low heat and cook for about 12 minutes.
Step 7: Turn off the heat and sprinkle with chopped coriander. Mix the coriander into the rice and serve immediately.
RECIPE TIPS
1. We usually use medium-grain rice for this type of recipe but you can use another type of rice. Medium-grain rice is creamier and absorbs much more the flavors.
2. If you want to add a little more flavor to the recipe, you can add bell peppers or chili peppers.
3. If you have leftovers, let the octopus rice cool to room temperature and store it in the refrigerator in an airtight container (to prevent the growth of microorganisms).
1 kg (2 1/4 pounds) frozen octopus (defrost the octopus overnight)
1 medium onion
50 ml (1/4 cup) olive oil
4 cloves of garlic
250 grams (1 1/4 cups) medium-grain rice
1/2 teaspoon pepper
Coriander (to taste)
3 medium ripe tomatoes
1 small onion to cook the octopus
1 teaspoon salt
About 1.5 liters (6 cups) of water to cook the octopus
Directions
In a cooking pot, place the octopus, the peeled small onion and the water. Bring to a boil over medium-high heat.
When it starts to boil, reduce to medium heat and cook the octopus for about 45 minutes.
Turn off the heat, remove the octopus with a slotted spoon and cut it into pieces (reserve the octopus cooking water).
In a large saucepan, add the peeled tomatoes cut into small chunks, chopped onion, minced garlic and the olive oil. Stir with a wooden spoon and cook over low heat until the tomato starts to break down, stirring occasionally.
Add the rice, octopus pieces and season with salt and pepper. Stir, pour the octopus cooking water (about 500 ml (2 cups)) and bring to a boil over medium heat.
When it starts to boil, reduce to low heat and cook for about 12 minutes.
Turn off the heat and sprinkle with chopped coriander. Mix the coriander into the rice and serve immediately.
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