Arroz de Polvo - One-Pot Portuguese Octopus Rice

Name: Arroz de Polvo - One-Pot Portuguese Octopus Rice
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 cup short grain rice, washed and soaked; 2 tins octopus in olive oil (around 240g total); 2 tsp olive oil; 1 white onion or 3 spring onions, chopped; 4 large garlic cloves, minced; 1 chorizo sausage, diced; 2 tsp smoked paprika; 1 cup dry white wine (optional); 1 cup passata or 1 can crushed tomatoes; 1 bay leaf; 4–5 cups vegetable or chicken stock; 1 tsp sugar (optional); Salt and pepper, to taste; Fresh parsley and lemon wedges, to serve

8 June

Written By Karina Arora

Arroz de Polvo served on a white oval plate garnished with fresh parsley

Tinned octopus in olive oil with garlic and fresh parsley

Diced chorizo and spring onions cooking in a steel pot

One pot Portuguese octopus rice served on a white oval plate

Portuguese octopus rice topped with fresh parsley on a white plate

Preparation time: 40-60 minutes | Serves: 4

I tried Arroz de Polvo while travelling across Portugal, and immediately fell in love with the dish. The Portuguese really have a way with octopus, I've never had it cooked better anywhere else. Cooked with rice, tomatoes and herbs it was one of my favourite dishes of the trip.

Now octopus is notoriously difficult for home cooks to get right. The process is tedious and it's often hard to source, so I've removed all those obstacles and chosen to use the tinned variety instead. So while this recipe is a cheat's version and not 100% authentic, it's much easier to make and just as delicious.

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RECIPE NOTES →

What is Arroz de Polvo?

Arroz de Polvo literally translates to octopus rice in Portuguese. The dish traditionally uses Carolino rice, which is a short grain rice with a thick, almost creamy texture similar to risotto rice.

Since Portugal is located along the Atlantic coast, there's an abundance of fresh seafood available almost everywhere. While sardines might be the most iconic dish in the country, polvo, mussels and prawns are just as incredible and cooked in so many different varieties and styles.

Spain might have won the world over with paella, but Portuguese rice dishes aren't far behind (dare I say, I preferred them). They use a similar short grain rice, but instead of saffron, the rice is flavoured with tomato, garlic, white wine and herbs, giving it a milder, more balanced flavour.

Short grain rice being toasted with chorizo and spring onions in a steel pot

Tomato and stock added to the pot for Arroz de Polvo

Ingredients used in my Arroz de Polvo -

This easy, weeknight-friendly version of Portuguese octopus rice is my take on the dish, so while it's not strictly traditional, the base flavours and textures work really well.

I use tinned octopus in garlic and olive oil, which is mild but has a lovely nuanced flavour, and I use the oil from the tin to fry onion and garlic for extra depth. For a touch of heat and smokiness I add chorizo and smoked paprika, which isn't traditional but works really well here.

Short grain rice is sautéed with the aromatics until coated, then white wine, passata and chicken stock are added to build the sauce. The creamy rice is then topped with the tinned octopus and finished with fresh lemon and chopped parsley.

All in all, this is a wonderful one pot dish that will become one of your go-to comfort meals.

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Ingredients

1 cup short grain rice, washed
2 tins octopus in olive oil (around 240 gms)
2 tsps olive oil
1 white onion/ 3 spring onions, chopped
4 large garlic cloves, minced
1 chorizo sausage, diced
2 tsps smoked paprika
1 cup dry white wine (optional)
1 cup passata/ 1 can crushed tomatoes
1 bay leaf
4-5 cups vegetable/chicken stock
1 tsp sugar (optional)
Salt and pepper, according to taste
Freshly chopped parsley and lemon wedges, to serve

Method -

Wash and soak the rice for 30-45 minutes, then drain.
Drain the oil from the tinned octopus into a stock pot/ dutch oven. Fry the onion and garlic until fragrant (2-3 mins), then add the chorizo and cook until the fat renders and it starts to brown.
Add the rice and smoked paprika, stirring until coated (add a splash of olive oil if sticking).
Pour in the white wine to deglaze, scraping up any brown bits, then add the passata, bay leaf and 2 cups of stock.
Cover and cook, stirring every 5-6 minutes and adding stock as needed, until the rice is cooked through (about 20 minutes), The consistency should be risotto-like.
Season with sugar, salt and pepper to taste.
Spoon the rice into a serving dish and top evenly with the tinned octopus.
Garnish with fresh parsley and a squeeze of lemon juice before serving.

Check out my other one-pot recipes -

Mediterranean Baked Fish

Pasta In Brodo

Baked Shawarma Chicken & Rice

Mujadara - One-Pot Middle Eastern Lentils and Rice

RECIPE NOTES

Swaps, Serves & Storage

Where can I find tinned octopus?
Most large supermarkets stock it in the tinned fish aisle. You can also find it in Spanish or Portuguese delis, or order it online. Look for it in olive oil or garlic and olive oil for the best flavour.
Do I have to use chorizo?
You can skip the chorizo if you’d like to keep this dish pescatarian. Add an additional tsp of smoked paprika for that smokey taste.
Do I have to use white wine?
You can skip the white wine completely. Use an additional cup of stock so you have enough liquid to cook the rice.
Can I make Arroz de polvo ahead of time?
This Portuguese octopus rice is best served fresh as the rice continues to absorb liquid as it sits. If you make it ahead of time, you'll likely need to add a splash of stock when reheating to loosen it back up.