📝 About This Recipe
Transport yourself to the sun-drenched tavernas of the Algarve with this authentic Arroz de Polvo. This 'malandrinho' (saucy) rice dish is a masterclass in Portuguese soul food, featuring tender, wine-braised octopus nestled in a rich, tomato-infused broth. The secret lies in using the purple-hued cooking liquor from the octopus to infuse every grain of Carolino rice with the deep, briny essence of the Atlantic.
🥗 Ingredients
The Octopus
- 1.5 kg Whole Octopus (previously frozen to ensure tenderness)
- 1 piece Yellow Onion (peeled but kept whole)
- 1 piece Bay Leaf
- 5-6 pieces Black Peppercorns
The Rice Base
- 300 grams Portuguese Carolino Rice (can substitute with Arborio if unavailable)
- 4 tablespoons Extra Virgin Olive Oil (high quality Portuguese oil preferred)
- 1 large Red Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1/2 piece Red Bell Pepper (finely diced)
- 2 large Ripe Tomatoes (grated, discarding the skin)
- 1 tablespoon Tomato Paste
- 150 ml Dry White Wine (such as Vinho Verde)
- 1 teaspoon Smoked Paprika (Pimentão Doce)
- to taste Sea Salt (be cautious as octopus broth is naturally salty)
- 1/2 teaspoon Piri-Piri Sauce (or red chili flakes for a subtle kick)
Finishing Touches
- 1 bunch Fresh Cilantro (roughly chopped)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Place the defrosted octopus in a large heavy-bottomed pot. Do not add water; the octopus will release its own liquid. Add the whole onion, one bay leaf, and peppercorns.
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2
Cover and cook over medium-low heat for 45-50 minutes. Check for tenderness by piercing the thickest part of a tentacle with a knife; it should slide in like butter.
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3
Once cooked, remove the octopus from the pot and let it cool slightly. Reserve all the dark purple cooking liquid—this is 'liquid gold' for your rice. Strain the liquid and add enough water to reach exactly 900ml (a 3:1 ratio to the rice).
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4
Cut the octopus tentacles into bite-sized rounds, leaving the very tips whole for a beautiful presentation. Set aside.
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5
In a wide, shallow pot (or a traditional terracotta dish), heat the olive oil over medium heat. Sauté the diced red onion and bell pepper until soft and translucent, about 6-8 minutes.
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6
Add the minced garlic and smoked paprika. Stir for 1 minute until fragrant, being careful not to burn the garlic.
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7
Stir in the tomato paste and grated fresh tomatoes. Cook for 5 minutes until the mixture thickens and the oil begins to separate from the tomato.
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8
Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until the alcohol aroma dissipates.
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9
Add the Carolino rice to the pot. Stir well for 2 minutes to toast the grains and coat them thoroughly in the aromatic base.
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10
Pour in the 900ml of reserved octopus broth. Add the piri-piri sauce. Bring to a boil, then reduce heat to low and cover.
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11
Simmer for about 12-15 minutes. Carolino rice should be tender but still have a slight bite, and the dish should remain very saucy (malandrinho).
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12
When the rice is nearly done, fold in the chopped octopus pieces. Cook for another 2 minutes just to warm the octopus through.
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13
Taste and adjust salt only now, as the broth reduces and concentrates in saltiness. Remove from heat immediately.
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14
Stir in half of the fresh cilantro. Let the dish rest, covered, for 2 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always use frozen octopus; the freezing process breaks down the tough muscle fibers, ensuring a tender result without the need for pounding. Do not wash the rice; the surface starch is essential for creating the characteristic silky, slightly thickened sauce. The liquid-to-rice ratio is crucial—Portuguese 'Arroz de Polvo' is meant to be eaten with a spoon, almost like a thick soup. If the rice absorbs too much liquid before it's cooked, add a splash more hot water or fish stock to maintain the 'malandrinho' consistency. Avoid overcooking the octopus in the final stage; it only needs to be reheated, otherwise it may become rubbery.
🍽️ Serving Suggestions
Serve in deep bowls to accommodate the delicious broth. Pair with a chilled glass of Vinho Verde or a crisp Portuguese Rosé from the Alentejo region. Provide extra lemon wedges on the side to brighten the deep umami flavors of the broth. A simple side of crusty sourdough bread is perfect for mopping up the remaining sauce. Traditionally, this dish needs no side, but a simple green salad with a sharp vinaigrette offers a refreshing contrast.