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Arroz de polvo (Portuguese octopus rice)

Arroz de polvo is a Portuguese octopus rice, juicy and full of flavor, made for 4 people in 1 hour 15 minutes at a medium difficulty level for about €5.30 per person. The key is cooking the rice directly in the octopus cooking water, which brings all the ocean flavor without needing any stock or bouillon cube.

Tonight, arroz de polvo like they make it in Portugal, a moist, juicy rice cooked in the octopus broth with fresh cilantro.

Arroz de polvo (Portuguese octopus rice)
Total time
1 h 15
Difficulty
Medium
Cost per person
€5.30
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Arroz de polvo is a rice with real character, moist and almost creamy, soaked in octopus juices and lifted by a tomato sauce that's been slowly cooked down with onion and garlic. The octopus, simmered until tender then cut into bite sized pieces, mingles with the rice for a generous dish, far from a quick seafood stir fry. Fresh cilantro, added right at the end, brings a bright note that wakes everything up.

This is a dish to plan for a Sunday or an evening when you have some time ahead of you, since the octopus needs 45 quiet minutes of simmering. It works well for a meal between adults or for guests curious to try a Portuguese classic, though it's less obvious for kids because of the whole octopus. Mon Chou designed this recipe to turn an ingredient that looks impressive into a comforting rice dish that's easy to share.

The ingredients

4 people

Fish counter

  • Octopus, ready to cook 1 kg

Pantry

  • Carolino or round riceoften in the pantry 300 g
  • Crushed tomatoesoften in the pantry 400 g
  • Bay leavesoften in the pantry 2 leaves
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Fresh cilantro 1 bunch

Allergens Mollusks

The step by step recipe

  1. Put the octopus in a pot with an onion cut in half, the bay leaves, and a little water, cover, and let it cook without adding any salt. 45 min

    The octopus releases a lot of water, so there's no need to add more than a splash.

  2. Remove the octopus, cut it into pieces, and keep its cooking liquid.

    Pierce the flesh with a fork, it's done when it gives way easily.

  3. Sauté the chopped onion and garlic in the oil, add the tomatoes and white wine, and let it reduce. 10 min

    Let it cook down well, a thicker sauce gives the rice more flavor.

  4. Pour in the octopus cooking liquid to cover, bring to a boil, add the rice, and cook over medium heat, stirring only occasionally. 15 min

    The rice should stay juicy, add a bit of hot water if needed.

  5. Add the octopus back in, add pepper, let it rest for two minutes, and finish with a generous amount of chopped cilantro.

    Salt only at the end, the octopus juices are already briny.

Our tips to get it right

  • Pick a round or carolino style rice, which can absorb a lot of liquid without falling apart, that's what gives the dish its signature moist texture.
  • Don't throw out the octopus cooking water, strain it if needed, it replaces any stock and gives the rice its real ocean flavor.
  • Taste the rice at the end of cooking before adding salt, the octopus juices are already salty and briny, so you risk oversalting otherwise.

The variations

  • Swap the octopus for squid or cuttlefish if they're easier to find, adjusting the cooking time since they'll cook faster.
  • For a fish free version, replace the octopus with white mushrooms and rehydrated wood ear mushrooms, and use vegetable broth instead of the cooking water.
  • To save time, use store bought cooked octopus, skip the first step, and save 45 minutes by simply warming it through in the sauce.

What to serve it with

  • A glass of chilled dry white wine
  • A simple green salad
  • Bread to soak up the tomato sauce

Storage

Arroz de polvo keeps for 2 days in the fridge in a sealed container. It doesn't freeze particularly well, since the rice loses its moist texture once thawed. Reheat it gently in a pan or saucepan with a splash of water to bring back its juiciness.

Questions about this dish

Can I make arroz de polvo ahead of time?

You can cook the octopus and make the tomato sauce the day before. Cook the rice at the last minute, right before serving, to keep it juicy and prevent it from turning mushy as it cools.

What rice should I use if I don't have carolino rice?

A classic round rice, like the one used for risotto, works very well. Avoid long grain rice, which stays too dry and won't absorb enough of the octopus juices.

How do I know the octopus is cooked through?

Pierce the thickest part of the flesh with a fork, it should give way without resistance. If it's still firm, keep simmering a few more minutes and check again.

Can I use frozen octopus?

Yes, frozen octopus works great for this recipe and actually tends to turn out more tender once thawed. Let it defrost completely in the fridge before cooking it.

How long does it take to make an arroz de polvo?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an arroz de polvo?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an arroz de polvo cost?

About €5.30 per serving, or €21.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

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