Traditional Portuguese Octopus Rice Recipe

Octopus rice (Arroz de Polvo) is a typical Portuguese recipe, particularly appreciated in coastal areas where octopus is fished. This dish is a classic in many Portuguese restaurants but can also be easily prepared at home.

Here, we provide a foolproof Portuguese octopus rice recipe with all the tips to prepare this delicacy.

Contents hide

Demystifying the Octopus

The Versatility of the Octopus

Where to buy octopus in Portugal

Ingredients for cooking traditional Octopus Rice

Portuguese Octopus Rice Recipe

In conclusion

Demystifying the Octopus

Preparing and cooking octopus may seem intimidating, but it’s not as complicated as it looks, especially in our times! The most significant factor to remember is cooking time, which varies from 40 to 60 minutes. Using a pressure cooker can reduce this time to 30 to 40 minutes.

In the past, it was said that it was necessary to beat the octopus to soften it, but nowadays, especially if it has been frozen, this is no longer necessary.

The Versatility of the Octopus

There are several ways to prepare octopus, but octopus rice is one of the most comforting and delicious ways and, therefore, one of our favorites. Furthermore, this recipe is economical and makes this ingredient pay off a lot.

Octopus tends to reduce in volume after cooking, so it is essential to keep this in mind when preparing the quantities. For large groups, octopus rice is an excellent option, providing generous and delicious portions.

A dish of Octopus Rice Recipe is presented on a light blue plate. The traditional Portuguese meal features tender octopus tentacles cooked on a bed of savory rice mixed with a rich, flavorful sauce. — Octopus rice is one of Portugal’s traditional dishes

Where to buy octopus in Portugal

You can easily find Octopus in supermarkets such as Continente, Auchan, Pingo Doce, Lidl, and Mercadona. Although it is available fresh, it is more practical to buy frozen, which is generally of good quality and easy to cook. If you want a more economical option, octopus tentacles also work well in this recipe.

Fresh octopus is an excellent choice in fish markets, guaranteeing freshness and quality. Just ensure it’s ready to cook or needs cleaning at home.

Dish with raw octopus, presented in a circular arrangement with the tentacles open. The octopus has a light pink and purple hue, displayed on a white plate, placed on a wooden surface. — Two fresh medium-sized octopuses purchased from fishermen in Northern Portugal

Ingredients for cooking traditional Octopus Rice

Cooking the Octopus

Two medium octopuses
One medium onion cut into half-moons
Two garlic cut in half
Bay leaves to taste
Peppercorns

A plate containing raw octopus is placed on a wooden surface, accompanied by a whole onion, three cloves of garlic and two bay leaves. These traditional ingredients are probably prepared for the Octopus Rice Recipe. — Ingredients for cooking octopus

Octopus rice

One medium onion chopped
Two cloves of garlic, chopped
Salt q.b
Pepper qb
Olive oil q.b
2 cups of rice 400 gr (confirm)
1/2 glass of white wine (+- 80 ml)
One can of crushed tomatoes.
4 to 5 cups of the broth where you cooked the octopus
2 cooked medium octopus
a bunch of parsley

Servings: 6 people;
Preparation time (includes cooking and preparation): 60 to 80 minutes.
Difficulty level: Easy

Portuguese Octopus Rice Recipe

Cooking the Octopus

The first step is to cook the octopus, which needs to be ready before being added to the rice. Cook for 40 to 60 minutes, depending on whether you use a pressure cooker. The pressure cooker reduces the time to about 30-40 minutes. The size and rigidity of the octopuses also affect the cooking time.

Note: In this recipe, we used a pressure cooker.

Place the octopuses in the pan and cover with water until submerged. Add the onions, garlic, bay leaves, and peppercorns. Close the pressure cooker and heat over high heat until it boils, then reduce to medium heat and cook for 30 to 40 minutes.

Note: Do not add salt to the octopus during cooking.

A large octopus with coiled tentacles is submerged in a black pan filled with water, preparing to be cooked. The details of the suction cups and textured skin are clearly visible. — Two medium octopuses in a pressure cooker submerged in water

After 30 minutes, check if the octopus is tender by pricking it with a fork. If it is cooked and tender to your liking, remove it from the pan and let it cool. Strain the cooking broth to use later on the rice.

A pan of cooked onions being poured into a metal sieve over a white bowl. Next to the sieve is a plate with a cooked octopus tentacle. A colorful towel and knife can be seen in the background. — You let the octopus cool, and you have to strain the octopus cooking broth to make the rice.

Let’s now move on to making the rice.

Chop the onion, garlic, and sauté with olive oil over medium-high heat until golden. Add the rice and sauté for a few minutes. Add the white wine and let it boil for a few minutes. Then add the crushed tomato and season with salt and pepper.

Add 4 cups of the octopus cooking broth and adjust the seasoning. When the broth boils, reduce heat to low and cook for 15 minutes.

Pressure cooker with some octopus broth, onion and chopped garlic. A spatula stirs the mixture. A bowl placed above the pan pours more broth. — You must add four cups of broth where the octopus was cooked to the rice.

Cut the octopus into medium pieces. We cut it into about two fingers, leaving some larger tentacles to decorate the dish. But it’s your preference; it doesn’t affect the dish’s flavor too much.

Chopped pieces of cooked octopus, including sections of the tentacles and body, lie on a wooden cutting board. The octopus pieces are varied in size and texture, with suction cups visible on the tentacles. — Chop the octopus into medium pieces and then add it to the rice

After 15 minutes, check the rice, which should be al dente (cooked but still a little hard when biting). The rice must be naughty, that is, very moist – as seen in the image. If necessary, add more broth or hot water.

Add the cut octopus and mix everything well.

Let it cook for another 5 minutes until the rice is fully cooked and moist but without excess liquid. Adjust seasonings and turn off the stove. Add the chopped parsley and mix.

A pot filled with creamy tomato-based rice and large pieces of octopus tentacles, known as Arroz de Polvo. This traditional Portuguese dish is garnished with tentacles, placed on top of the rice, giving it a rich and tasty appearance. — The octopus rice’s final appearance should be moist but not too watered.

Serve the octopus rice in a deep dish, garnishing with the larger tentacles reserved previously.

A turquoise dish of Octopus Rice, topped with tender octopus tentacles, is placed on a light-colored tablecloth. A hint of floral pattern can be seen in the background, adding a subtle pop of color to this traditional Portuguese presentation. — Octopus rice with some octopus tentacles

In conclusion

Portuguese-style octopus rice is a traditional and comforting recipe, perfect for bringing family and friends together around the table. In addition to being delicious, it is a practical and economical way to enjoy this delightful marine ingredient. Serve the octopus rice with a fresh salad and an excellent green wine (vinho verde) to complete the gastronomic experience.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, do so slowly over low heat, adding a little water or broth if necessary to maintain the moist, flavorful texture.

If you’re planning to freeze extra portions of octopus rice, ensure you have the right freezer meal supplies to store the dish properly. Freezing portions can make meal prep easier for future use, and using the right containers helps maintain flavor and texture. To thaw, leave it in the refrigerator overnight and reheat it over low heat.

Try this recipe and bring a piece of Portuguese culinary tradition to your kitchen. Enjoy!

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