Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Octopus rice is one of the great dishes from the Portuguese coast.
The broth from cooking the octopus gives depth to the rice, which should arrive moist and shiny at the table.
Cilantro or parsley is added at the end, depending on the region and family taste.
Ingredients
- 1 octopus of 1 kg
- 1 1/2 cups of rice
- 1 onion
- 2 cloves of garlic
- 2 chopped tomatoes
- 80 ml of olive oil
- Broth from cooking the octopus
- Cilantro or parsley
- Salt and pepper
Preparation method
- Cook the octopus until tender and reserve the broth.
- Cut the octopus into pieces.
- Sauté onion, garlic, and tomato in olive oil.
- Add rice and octopus, mixing with the sauté.
- Add hot broth gradually until the rice is cooked.
- Finish moist, with fresh herbs.
Tips from Empório Portugal
- Use strained octopus broth to avoid sand or impurities.
- Creamy rice should be served immediately.
- Do not let the rice dry out like firm risotto.
Possible substitutions in Brazil
- Long grain rice works, but control the broth.
- Parsley can replace cilantro for a milder flavor.
Pairing
Portuguese white wine with acidity. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
Do you have a family Portuguese recipe?
Send it to the Empório Portugal community. Submitted recipes undergo review before any publication.
Submit my recipe