Azorean Octopus Rice (Arroz de Polvo) Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- After washing and preparing the octopus, place it in a pot, cut into small pieces, with water (about 4 cups), a pinch of salt, and a drizzle of olive oil.
- Once cooked, make a sauté with olive oil, chopped garlic, and onion. Add the octopus (without the cooking water) and let it sauté for a while.
- Add the wine, mix well, and let it cook (initially over high heat and uncovered, to evaporate the alcohol, then over low heat with the pot covered).
- When the sauce has almost completely evaporated, add the rice and mix everything well.
- When the rice starts to dry out, add the indicated amount of hot water (which will be the cooking water from the octopus plus additional boiled water).
- Let it cook until the rice is cooked but still fluffy.
Recipe Tips
Adapted from a Recipe by: Receitas do Mundo
Frequently Asked Questions
Can I use frozen octopus instead of fresh?
Yes, you can use frozen octopus instead of fresh. Just make sure to thaw it completely before cooking. The texture may be slightly different, but it should still work well for this recipe.
What can I use as a substitute for red wine in this recipe?
If you prefer not to use alcohol, you can substitute red wine with a mixture of grape juice and a splash of vinegar (such as red wine vinegar) for acidity. Alternatively, you can use non-alcoholic red wine or simply use additional broth.
How do I store leftovers from this dish?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a little water or broth to prevent the rice from drying out and heat gently on the stove.
Recommended Drink Pairings
Wine
Portuguese: Vinho Verde - This light and refreshing wine complements the delicate flavors of octopus while enhancing the dish's overall freshness.
General: Sauvignon Blanc - Its crisp acidity and citrus notes pair well with seafood, balancing the richness of the olive oil and the umami of the octopus.
Beer
Portuguese: Super Bock - This lager has a light body and refreshing taste that can cleanse the palate between bites of the rich octopus rice.
General: Pilsner - A classic Pilsner offers a clean, crisp profile that complements the dish without overpowering its flavors.
Other Beverages
Espresso: A shot of espresso provides a rich, bold contrast that enhances the dish's savory elements and serves as a delightful finish to the meal.
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