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Arroz de Polvo is a Portuguese dish that captures the taste of the Atlantic in a comforting bowl of rice. Rich, fragrant, and deeply coloured, it brings together tender octopus with a savoury broth that clings to every grain.
It is a dish that feels both homely and celebratory, often appearing on family tables and in coastal taverns. The slow simmering draws out the essence of the octopus, which infuses the rice with a distinctive depth.
Eating Arroz de Polvo is as much about the texture as the flavour. The rice absorbs the sea scented stock, while the octopus remains tender and slightly firm to the bite, offering a contrast that keeps each mouthful interesting.
What Is Arroz de Polvo?
Arroz de Polvo is a seafood rice dish prepared with octopus simmered until tender, then cooked together with rice in a seasoned broth. The result is a meal where both components share the same rich flavour.
The rice is usually cooked to a slightly loose consistency, somewhere between a risotto and a soup, allowing the broth to remain part of the dish rather than just a background element.
It is commonly finished with fresh herbs, often coriander or parsley, and served hot. While the ingredients are simple, the layering of flavours makes it a satisfying and memorable plate of food.
Ingredients and Taste
Fresh octopus is the star, providing a subtle sweetness and a gentle briny note. It is simmered slowly to ensure tenderness, with the cooking liquid reserved to form the base of the rice.
Onions, garlic, and olive oil form the aromatic foundation, while tomatoes bring a mellow acidity and colour. White wine is often added, giving the broth a gentle lift and a hint of fruitiness.
The rice is cooked directly in this seasoned stock, absorbing the flavours fully. The final taste is savoury and slightly smoky from the slow cooking, balanced by the freshness of herbs scattered just before serving.
A Taste of History
Arroz de Polvo is deeply tied to Portugal’s coastal heritage, where fishing communities have long relied on the sea for their livelihood. Octopus, once a readily available catch, became a staple ingredient in many regional kitchens.
The dish reflects a tradition of using every part of what the ocean provides, turning a simple catch into a hearty and flavourful meal. Rice, introduced to Portugal centuries ago, paired naturally with seafood in these communities.
In some fishing towns, Arroz de Polvo was traditionally prepared on special occasions when the day’s catch was particularly good. It became a way to share abundance with neighbours and family.
Today, it remains a favourite across Portugal, from Lisbon’s bustling restaurants to small village eateries along the coast. Its appeal lies in the way it brings the flavour of the sea into the comfort of a warm, satisfying dish.
How to Make Arroz de Polvo (Octopus Rice)
Arroz de Polvo is a comforting Portuguese seafood dish, where tender octopus is simmered until perfectly cooked, then folded into rice infused with tomatoes, onions, and herbs. The result is rich, aromatic, and deeply satisfying. Expect the rice to be moist and flavourful, carrying the essence of the sea. See the recipe card at the bottom for printable directions
Ingredients
For the octopus and broth
- 1.5 kg fresh or frozen octopus, cleaned
- 2 bay leaves
- 1 medium onion, halved
- 2 garlic cloves, smashed
- 1 tbsp olive oil
For the rice
- 250 g carolino or arborio rice (medium grain rice works best)
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 medium ripe tomatoes, peeled and chopped (or 200 g canned chopped tomatoes)
- 150 ml dry white wine
- 1 tsp sweet paprika
- 1 tsp salt (adjust to taste)
- Freshly ground black pepper (to taste)
- Fresh coriander or parsley, chopped, for garnish
Cooking Instructions
Step 1: Cook the octopus
To begin, place the octopus in a large pot with bay leaves, halved onion, garlic cloves, and olive oil. Add enough water to just cover the octopus. Bring to a gentle simmer and cook for 40–50 minutes until tender when pierced with a knife. Move to preparing the broth.
Step 2: Reserve the cooking liquid
Remove the octopus and set aside to cool slightly. Strain the cooking liquid, reserving it for the rice. This broth will be the base of the dish, holding the flavour of the sea. Transition to preparing the sauce base.
Step 3: Sauté the aromatics
In a wide, heavy based pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in the minced garlic and cook for 1 minute until fragrant. Proceed to adding tomatoes.
Step 4: Build the tomato base
Add chopped tomatoes and cook until they break down into a thick sauce, about 5–7 minutes. Stir in sweet paprika for depth of flavour. Transition to deglazing the pan.
Step 5: Deglaze with wine
Pour in the white wine and scrape up any caramelised bits from the pan. Let it reduce by half to concentrate the flavours. Move to preparing the octopus.
Step 6: Slice the octopus
Cut the cooked octopus into bite sized pieces. Reserve tentacle sections for visual appeal in plating. Transition to cooking the rice.
Step 7: Cook the rice
Stir the rice into the tomato mixture to coat each grain. Pour in about 750 ml of the reserved octopus broth, seasoning with salt and pepper. Stir occasionally, adding more broth as needed to maintain a moist, slightly soupy consistency. Cook for 15–18 minutes until the rice is nearly done.
Step 8: Add the octopus
Fold in the sliced octopus, reserving decorative tentacles. Simmer for 5 more minutes to allow flavours to meld. Adjust seasoning if needed.
Final Step: Serve
Ladle the octopus rice into bowls or a wide serving dish. Garnish with fresh coriander or parsley. Presentation tip: Arrange reserved tentacles on top for a traditional touch and serve immediately while warm.
Variations and substitutions
- Rice substitution: If carolino rice is unavailable, use arborio or another medium grain variety. Avoid long grain rice as it will not absorb the broth as intended.
- Tomatoes: Fresh, ripe tomatoes are best, but canned chopped tomatoes are a reliable substitute.
- Octopus: Frozen octopus works well and often becomes more tender after cooking.
- Wine: Replace white wine with fish stock for a non-alcoholic version.
Cooking Tips for Perfect Arroz de Polvo
- Always cook octopus gently to prevent it from becoming tough.
- Use the octopus cooking liquid for the rice to enhance flavour depth.
- Stir rice occasionally but not constantly to maintain texture.
- Keep the rice slightly soupy (malandrinho) rather than dry for authentic style.
Portuguese Arroz de Polvo (Octopus Rice)
Ingredients
For the octopus and broth
- 1.5 kg fresh or frozen octopus cleaned
- 2 bay leaves
- 1 medium onion halved
- 2 garlic cloves smashed
- 1 tbsp olive oil
For the rice
- 250 g carolino or arborio rice medium grain rice works best
- 3 tbsp olive oil
- 1 large onion finely chopped
- 4 garlic cloves minced
- 2 medium ripe tomatoes peeled and chopped (or 200 g canned chopped tomatoes)
- 150 ml dry white wine
- 1 tsp sweet paprika
- 1 tsp salt adjust to taste
- Freshly ground black pepper to taste
- Fresh coriander or parsley chopped, for garnish
Instructions
- To begin, place the octopus in a large pot with bay leaves, halved onion, garlic cloves, and olive oil. Add enough water to just cover the octopus. Bring to a gentle simmer and cook for 40–50 minutes until tender when pierced with a knife. Move to preparing the broth.
- Remove the octopus and set aside to cool slightly. Strain the cooking liquid, reserving it for the rice. This broth will be the base of the dish, holding the flavour of the sea. Transition to preparing the sauce base.
- In a wide, heavy based pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in the minced garlic and cook for 1 minute until fragrant. Proceed to adding tomatoes.
- Add chopped tomatoes and cook until they break down into a thick sauce, about 5–7 minutes. Stir in sweet paprika for depth of flavour. Transition to deglazing the pan.
- Pour in the white wine and scrape up any caramelised bits from the pan. Let it reduce by half to concentrate the flavours. Move to preparing the octopus.
- Cut the cooked octopus into bite sized pieces. Reserve tentacle sections for visual appeal in plating. Transition to cooking the rice.
- Stir the rice into the tomato mixture to coat each grain. Pour in about 750 ml of the reserved octopus broth, seasoning with salt and pepper. Stir occasionally, adding more broth as needed to maintain a moist, slightly soupy consistency. Cook for 15–18 minutes until the rice is nearly done.
- Fold in the sliced octopus, reserving decorative tentacles. Simmer for 5 more minutes to allow flavours to meld. Adjust seasoning if needed.
- Ladle the octopus rice into bowls or a wide serving dish. Garnish with fresh coriander or parsley. Presentation tip: Arrange reserved tentacles on top for a traditional touch and serve immediately while warm.
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