Octopus Rice – A Portuguese Holiday Classic!

octopus

🥗Healthier: squid

💰Cheaper: canned tuna

Squid offers a similar texture, while canned tuna is more affordable.

white wine

🥗Healthier: broth

💰Cheaper: water

Broth adds flavor without alcohol or cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola oil is less expensive.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro provides a fresh flavor, while green onions are economical.

Preheat oven to 350°F.

Coat the bottom of a baking dish with olive oil.

Slice one large onion and place it at the bottom of the dish.

Add the frozen octopus on top of the onion.

Add 7 whole cloves of garlic, cilantro, and thyme on top of the octopus, then drizzle with more olive oil.

Cover the dish with foil and bake for 1.5 to 2 hours until the octopus is tender.

Remove the octopus from the oven and strain the broth into a saucepan, pressing to extract flavors from the garlic.

Chop the cooked octopus into pieces, reserving the tentacles for serving.

Heat the broth until hot, adding extra water if necessary.

In a braiser, heat olive oil and sauté chopped onion and red pepper until translucent.

Add minced garlic and sauté until fragrant, about 30 seconds.

Pour in red wine and let it cook off until the alcohol smell dissipates, about 3 minutes.

Stir in tomato paste and add the cadino rice without washing it.

Add the hot broth gradually, stirring and adding more as it absorbs, for about 12 minutes until rice is cooked.

Add chopped octopus and raw shrimp to the rice during cooking.

Finish with chopped cilantro on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary