Portuguese Octopus Rice

Ingredients

• 1.5 kg (3.3 lbs) octopus, cleaned and cut into pieces 1.5 kg (3.3 lbs) octopus, cleaned and cut into pieces
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced tomatoes, paprika, and bay leaves to the pot. Cook for a few minutes until the tomatoes soften.
3. 3.
   Add the octopus pieces to the pot and cook for about 10 minutes, stirring occasionally.
4. 4.
   Add the rice to the pot and stir well to coat it with the flavors.
5. 5.
   Pour in the fish or vegetable broth and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer for about 20-25 minutes, or until the rice is cooked and the octopus is tender. Stir occasionally to prevent sticking.
7. 7.
   Once cooked, remove the bay leaves and garnish with fresh parsley.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Octopus — To ensure tenderness, you can tenderize the octopus by freezing it overnight before cooking. This helps break down the fibers and results in a more tender texture.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of chili flakes or a dash of hot sauce to the dish.
• For an extra burst of flavor, you can add a splash of white wine to the pot before adding the broth.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch option.

Serving advice

Serve Portuguese Octopus Rice as a main course, accompanied by a fresh green salad and crusty bread to soak up the flavorful juices.

Presentation advice

To enhance the presentation, you can serve the dish in individual bowls, garnished with a sprig of fresh parsley and a drizzle of olive oil.