Arroz de Polvo - Portuguese Octopus Rice

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 under cold water and remove the beak and eyes.

In a large pot, bring water to a boil and add the octopus; cook until tender, about 45 minutes.

Remove the octopus and let it cool; chop into bite-sized pieces.

In a large skillet, heat olive oil over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in bell pepper and cook for another 3-4 minutes until softened.

Add chopped tomato, paprika, bay leaves, salt, and black pepper; cook for 5 minutes until the tomato breaks down.

Pour in the white wine and cook until reduced by half, about 3-5 minutes.

Add the rice and stir to coat with the mixture; toast for 2 minutes.

Pour in fish stock and saffron; bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.

Stir in the chopped octopus and peas; cook for an additional 5 minutes.

Remove from heat and let rest for 5 minutes, covered.

Garnish with parsley and lemon wedges before serving.

Cooking Techniques

Spice Level: