Rice with Octopus

Serves 4

  • 1,6 kg of octopus ;
  • 2 dl of red wine ;
  • 150 grs of onions ;
  • 1,5 dl of olive oil ;
  • 2 cloves of garlic ;
  • 350 grs of fresh tomatoes ;
  • 1 bunch of parsley ;
  • 320 grs of rice ;
  • 1 green pepper ;
  • piri-piri (1) to taste ;
  • salt to taste

(1) A sauce made from olive oil and chili


Clean the octopus of its skin and wash carefully. After is has been washed, cut it up into small pieces.
Peel  the onions and garlic and mince them. Take the stems of the tomatoes and scald the latter in boiling water. Remove the skin and seeds from the tomatoes. Dice them finely. Deseed the green pepper and dice it finely.
Place the olive oil, cloves of garlic and onions in a pan and put it on the flame. Fry until brown.
Add the green pepper and then the tomato. Add the octopus and let it fry for a few minutes.
Add the wine and a little water. Cook. Season with salt and piri-piri.
When the octopus is cooked , add the rice and cook for a further 15 minutes. Sprinkle with chopped parsley.

Hint: When it is ready, the rice should be slightly soppy (called arroz malandro). After being prepared, the octopus should be beaten with a wooden spoon to make it softer and so that it will take less time to cook.

Algarve Tourist Region

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