Portuguese-Style Rice w/ Octopus or Arroz de Polvo

Genuine Portuguese dish for a quick lunch or a family dinner.  Pre-cook the octopus one day ahead if you want to save at least an hour.

Replace octopus with squid if you don’t have octopus in your local market, but add more than what the recipe calls for because squid really shrinks when boiled.

  

Prep time: 20 minutes Cook time: 30-60 minutes depending on the pot used Yield: 4 Servings

List of  Ingredients:

-        - 500gm Octopus, cleaned, eyes and head removed (Always buy octopus from a fisherman you trust to make sure they have beaten it for you. Also, don’t cook on the same day you bought it, you want to freeze it at least 24 hours before cooking or else it will be elastic and won’t cook for hours)

-       -  1 cup long-grain rice (150gm), pre-soaked for 20 minutes

-        - 1 large onion, diced

-        - 3 cloves of garlic, crushed

-       -  2 medium-sized tomatoes, cubed

-      -   Fresh handful of herbs such as arugula, parsley and/or cilantro

Method of Preparation:

-        - Place the octopus in a pressure cooker, add 1 small cup of water and cook for 20 minutes. If you don’t have a pressure cooker, add 500ml water to a regular pan and boil the octopus for 45 minutes to an hour.

-        - Remove octopus with a slotted spoon, cut to small chunks and save the cooking liquid.

-        - Stir-fry onion and garlic in some olive oil until golden, then toss the tomato cubes

-        - When aromatic, toss the rice and stir until coated.

-        - Add 1 cup of water and 1 cup of the octopus liquid. Stir and let it come to a boil.

-      -   It will take the rice about 15 minutes to soak up all the water.

-      -   After this, add the octopus chunks and mix them inside the rice.

-        - Cover and lower the heat to very low until done for 20 to 30 minutes. Time will depend on the type of rice used.

-        - Add the rest of the octopus liquid, if any, and the fresh herbs. Cook for another 5 minutes.

-        - Give it one last stir and remove from heat.

-        - Serve and top with more fresh herbs.

-       -  To bring this dish to perfection, top with some caramelized onion rings. This is not in the Portuguese recipe; it is just how I like it ;)

N.B. Sorry the onion rings didn’t make it.. I couldn’t control myself and ate them once they were out of the pan.. I mean c’mon, this is sweet caramelized onions!