📝 About This Recipe
A true icon of Portuguese seaside gastronomy, this 'malandrinho' (naughty) rice is defined by its loose, saucy consistency and deep umami profile. Unlike a dry paella or a creamy risotto, this dish celebrates the tender octopus simmered in a rich tomato and wine broth that perfectly coats every grain of Carolino rice. It is a comforting, rustic masterpiece that captures the salt-sprayed essence of a traditional tasca in Lisbon or Porto.
🥗 Ingredients
The Octopus
- 1.5 kg Whole Octopus (previously frozen to ensure tenderness)
- 1 whole Onion (peeled but left whole)
- 1 piece Bay Leaf
- 5-6 pieces Black Peppercorns
The Rice and Base
- 300 grams Carolino Rice (traditional Portuguese short-grain rice)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Onion (finely chopped)
- 3 pieces Garlic Cloves (minced)
- 1/2 piece Red Bell Pepper (finely diced)
- 2 large Ripe Tomatoes (peeled and chopped)
- 1 tablespoon Tomato Paste
- 150 ml Dry White Wine (such as a Vinho Verde)
- 1 liter Octopus Cooking Liquor (strained from the octopus pot)
Seasoning and Garnish
- 1 bunch Fresh Cilantro (finely chopped)
- 1 teaspoon Smoked Paprika (Pimentão Doce)
- to taste Sea Salt
- 1 pinch Piri-Piri or Chili Flakes (optional for heat)
👨🍳 Instructions
-
1
Place the thawed octopus in a large pot without any water. Add the whole onion, bay leaf, and peppercorns. Cover tightly and cook over medium-low heat for about 45-50 minutes. The octopus will release its own juices and cook in them, intensifying the flavor.
-
2
Check for doneness by piercing the thickest part of a tentacle with a knife; it should be tender like butter. Once cooked, remove the octopus from the pot and let it cool slightly.
-
3
Strain the purple cooking liquid into a measuring jug. If you have less than 1 liter, top it up with water or fish stock. Keep this liquid hot.
-
4
Cut the octopus tentacles into bite-sized coins, about 1-2 cm thick. Reserve the head (chopped) or save it for another use.
-
5
In a wide, heavy-bottomed pot (traditionally a clay pot), heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
-
6
Add the minced garlic and diced red pepper. Sauté for another 3 minutes until fragrant and softened.
-
7
Stir in the chopped tomatoes and tomato paste. Cook for 5-7 minutes until the tomatoes break down into a thick, jammy sauce.
-
8
Add the smoked paprika and piri-piri (if using). Pour in the white wine and let it bubble for 2 minutes to evaporate the alcohol.
-
9
Add the Carolino rice to the pot. Stir well for 1 minute to coat every grain of rice with the aromatic base.
-
10
Pour in the 1 liter of hot octopus cooking liquor. Season with a bit of salt, but be careful as the octopus water is naturally salty.
-
11
Simmer uncovered over medium heat for about 12-15 minutes. Carolino rice absorbs liquid quickly but releases starch to create the signature sauce.
-
12
When the rice is nearly 'al dente' (around the 12-minute mark), stir in the chopped octopus pieces.
-
13
Cook for another 2-3 minutes. The final result should be 'malandrinho'—the rice should be cooked through but swimming in a generous amount of flavorful broth.
-
14
Remove from heat immediately. Stir in half of the fresh cilantro. Taste and adjust salt if necessary.
-
15
Serve immediately in deep bowls, garnished with the remaining fresh cilantro. This dish does not wait for the guests; the guests must wait for the dish!
💡 Chef's Tips
Always use frozen octopus; the freezing process breaks down the muscle fibers, ensuring a tender result without the need for pounding. Do not wash the Carolino rice; you want that surface starch to help thicken the broth into a silky sauce. The ratio of liquid to rice should be roughly 3:1 or 4:1 to maintain the 'soupy' consistency. If the rice absorbs too much liquid before serving, splash in a little more hot stock or water to loosen it back up. Avoid using Basmati or Jasmine rice; they lack the starch profile required for this specific Portuguese texture.
🍽️ Serving Suggestions
Pair with a chilled glass of Vinho Verde or a crisp Alvarinho to cut through the richness. Serve with a side of crusty sourdough bread to mop up the extra sauce. A simple green salad with a sharp lemon vinaigrette provides a refreshing contrast. For a truly authentic experience, serve in a traditional red clay pot (barro). Follow the meal with a light citrus sorbet to cleanse the palate.