| Prep: 30 mins | Cook: 60 mins – 75 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 8g | 2g | 45g |
| sugars | fibre | protein | salt |
| 3g | 2g | 25g | 0.8g |
Why I Love Portuguese Octopus Rice
As an avid lover of all things culinary, it’s with great pleasure that I share with you a taste of the Mediterranean, a traditional Portuguese dish named Octopus Rice. This complex yet comforting dish boasts a delightful mix of flavors, rich with the taste of the sea, the warmth of the aromatic spices, and the heartiness of the grain itself.
A Taste Beyond Boundaries
While my heart will always beat for the Italian-American comfort food inherited from my grandparents, my palate yearns for exploration. This adventure led me directly into the arms of this hearty and incredibly satisfying dish. Its components reminded me of risotto, a delicacy from Italy, uniting my past and present passions. The combo of short-grain rice and a beautiful cephalopod also relates to the decadent Arroz con Calamares, a dish that adds touches of its own, like saffron and Spanish chorizo. To learn more about the diversity of rice dishes, explore the works of chef Jamie Oliver, a culinary genius who celebrates the wonders of global cuisine.
Bringing Tradition Home
One thing that truly enriches my appreciation for Octopus Rice is the tradition it carries. Much like the spaghetti my grandmother skillfully crafted back in her New Jersey kitchen, this recipe holds the echoes of countless family meals held along the Atlantic coast of Portugal. Order a steaming pot of this at a seaside taverna, and you’ll taste the care given to the octopus, the precision with the rice, the subtle accents of paprika and white wine. This dish, like the favorites from my childhood, is more than a meal—it’s a story worth savoring.
Moreover, this recipe works exceptionally well with some side dishes. Opt for a simple green salad to balance its rich flavors, or braised greens reminiscent of the Italian ‘bietole al forno’. For a more seaside touch, it pairs beautifully with a classic Spanish gazpacho or a tangy Italian insalata caprese that pays homage to my Italian roots.
Embracing the Octopus Rice dish has not only expanded my palate but also brought a newfound connection to the diverse and delectable world of Mediterranean cooking. From the shores of New Jersey to the coasts of Portugal, the shared history and tradition encased within these comfort foods bind us together. It’s the discovery, the nostalgic familiarity yet exciting novelty that keeps me, and hopefully you, eager to continue this culinary exploration.
What You’ll Need
- 3 pounds of octopus
- 2 cups of short-grain rice
- 4 cups of water (in which the octopus was boiled)
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 green bell pepper, chopped
- 1/2 cup of white wine
- 2 tablespoons of olive oil
- 1 bay leaf
- 1 teaspoon of paprika
- Salt to taste
- Pepper to taste
- 1 bunch of fresh parsley, minced
Method
Step One
Begin by cleaning the octopus carefully. Once it’s clean, place it in a large pot with enough water to cover it. Boil the octopus until it’s tender, it should take about 45-60 minutes. When it’s done, remove the octopus from the water but keep the water as it will be used later.
Step Two
While the octopus is cooling, heat the olive oil in a large skillet or dutch oven over medium heat. Add in the onions, garlic, and green pepper and sauté them until they become soft and translucent. This should take about 5-7 minutes.
Step Three
Next, chop the cooled octopus into bite-sized pieces and add it to the skillet. Cook it for several minutes until it gets a slightly crispy exterior. Remove the octopus from the skillet and set it aside.
Step Four
In the same skillet, add the rice and stir to combine. Pour in the white wine and cook it on medium-high heat until the wine evaporates.
Step Five
Once the wine has evaporated, add in the water that the octopus was boiled in, the bay leaf, paprika, salt, and pepper. Stir everything to combine and reduce the heat to a low simmer. Cover the skillet and let the rice cook for about 20 minutes, or until it’s soft and most of the liquid has been absorbed.
Step Six
When the rice is done cooking, remove the bay leaf and stir in the cooked octopus. Cook for an additional 2-3 minutes, just until the octopus is heated through.
Step Seven
Finally, remove the skillet from the heat and stir in the chopped fresh parsley. Taste and adjust the seasonings if necessary. Serve the octopus rice immediately while it’s still hot, and enjoy!
