If you’ve never experienced the rich, soul-satisfying comfort of Portuguese Octopus Rice (Arroz de Polvo), prepare to fall in love with one of Portugal’s most beloved seafood dishes. This hearty, flavor-packed meal combines tender, slow-simmered octopus with tomato-rich rice, fragrant herbs, and a subtle smoky depth. It’s like a coastal cousin of risotto—comforting, saucy, and deeply satisfying.
Hailing from the seaside towns of Portugal, Arroz de Polvo is a rustic yet elegant dish rooted in tradition. It’s often made with humble ingredients but elevated by the natural brininess of octopus, aromatic garlic and onion, and a tomato base that brings everything together into one cohesive, savory bowl. Served steaming hot, usually with a sprinkle of fresh parsley and a splash of good olive oil, it’s the kind of dish that tastes like it’s been passed down through generations.
Ingredients
- 2 lbs whole octopus, cleaned (fresh or frozen)
- 1 bay leaf
- 1 onion, peeled (left whole)
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 ½ cups arborio rice or short-grain rice
- 1 can (14 oz) diced tomatoes
- 3 cups reserved octopus cooking liquid or fish stock
- Salt and pepper to taste
- 1 tsp smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Step-by-Step: How to Make Portuguese Octopus Rice (Arroz de Polvo)
1. Cook the Octopus
Place the cleaned octopus in a large pot with a whole onion and bay leaf. Cover with water and bring to a boil, then reduce to a simmer and cook gently for about 45–60 minutes, or until the octopus is tender when pierced with a fork.
Remove the octopus and let it cool slightly. Reserve about 3 cups of the cooking liquid for the rice. Cut the octopus into bite-sized pieces and set aside.
2. Build the Flavor Base
In a large deep skillet or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 4–5 minutes. Add the garlic and cook for another minute until fragrant.
Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Simmer for 2–3 minutes until slightly reduced.
3. Cook the Rice and Tomatoes
Add the rice, diced tomatoes, and reserved octopus broth to the pan. Stir in smoked paprika, if using, and season with salt and pepper to taste.
Bring to a gentle simmer, reduce the heat to low, and cook uncovered, stirring occasionally, for about 20–25 minutes, or until the rice is al dente and saucy. Add more broth or water if needed to keep the consistency loose and stew-like.
4. Finish with Octopus
Once the rice is nearly done, gently fold in the chopped octopus and cook for another 5 minutes, allowing the flavors to marry and the octopus to warm through.
5. Serve and Garnish
Spoon the octopus rice into bowls and finish with a drizzle of olive oil, a handful of chopped parsley, and a squeeze of lemon juice. Serve hot and enjoy immediately.
Tips for Perfect Arroz de Polvo
- Use short-grain or risotto-style rice for a creamy, comforting texture. Long grain won’t give you the same silky finish.
- Simmer the octopus gently—too high of heat can make it rubbery.
- Reserve the cooking liquid from the octopus—it’s full of briny, seafood depth that makes the rice shine.
- Don’t overcook the rice—it should be tender but still hold its shape in a slightly loose, stew-like consistency.
- Finish with high-quality olive oil and fresh parsley to enhance the final flavor.
Customization Ideas
- Add Shrimp or Clams: For extra seafood richness, toss in shrimp or clams during the last few minutes of cooking.
- Add Heat: Stir in a chopped red chili or drizzle of piri-piri oil for a spicy kick.
- Use Fresh Tomatoes: If in season, swap the canned tomatoes for peeled, chopped fresh ones.
- Use Red Wine: For a deeper, rustic flavor, substitute red wine for white.
- Garlic-Lovers’ Twist: Roast garlic cloves in olive oil and stir them into the dish before serving.
Arroz de Polvo is more than just a seafood dish—it’s a cultural experience in a bowl. The slow-simmered octopus, the tomato-rich rice, and the aromatic herbs come together to create a dish that’s hearty, full of character, and undeniably comforting. It’s the kind of food that warms you from the inside out, whether you’re sitting seaside in Porto or at your own kitchen table.
And while it may sound like something you’d only find in a seaside café, this dish is completely approachable at home. With simple ingredients and a bit of patience, you can bring this traditional Portuguese recipe into your rotation and surprise your family or guests with something both unique and satisfying. So next time you’re in the mood for something cozy yet adventurous, give Portuguese Octopus Rice a try. It’s rustic, rich, and rooted in flavor—a true hidden gem of the culinary world.
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