Arroz de polvo

octopus

🥗Healthier: squid

💰Cheaper: chicken

Squid is lower in calories, while chicken is more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has similar health benefits, while vegetable oil is often cheaper.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine provides a similar flavor without alcohol, while broth adds depth at a lower cost.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and health benefits, while paprika is a more economical alternative.

Clean the octopus tentacles under cold water to remove slime and dirt, using salt to create friction for cleaning.

In a pressure cooker, bring water to a boil and add bay leaves and salt.

Prepare the octopus by scrubbing it thoroughly and then place it in the boiling water.

Cover the pressure cooker and cook the octopus for 15-20 minutes to avoid it becoming rubbery.

Once cooked, remove the octopus and let it cool; it should change color to pink.

Cut the octopus into small pieces for later use in the rice.

In a separate pot, heat olive oil or dendê oil over medium heat.

Add chopped onion, frozen bell pepper, and tomato to the pot and sauté until softened.

Stir in chopped chili pepper for flavor and cook until the vegetables are tender.

Add tomato paste and a bit of water to the mixture, along with salt and black pepper to taste.

Reserve some fish stock for later and add the remaining stock to the vegetable mixture.

Place the octopus pieces and cooked mussels on top of the vegetable mixture in the pot.

Pour the reserved fish stock over the top to help with the cooking process.

Cover the pot and let everything cook together until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary