Portuguese Style Octopus Rice Stew
From gourmetana 14 years ago
- 2 hours to make
- Serves 6
This is a portuguese traditional comforting rice stew to enjoy in this time of the year. The frozen octopus that we get in Portugal is usually cleaned and frozen in sea water, so if that is the case of the octopus you buy please mind the salt you add to the rice stew.
Ingredients
- A 3 pound frozen octopus, thawed shopping list
- 2 cups water shopping list
- 1 onion, peeled shopping list
- 2 tablespoons olive oil shopping list
- 1 large onion, chopped shopping list
- 4 cloves garlic shopping list
- 1 bay leaf shopping list
- 1/4 cup finely chopped parsley shopping list
- salt shopping list
- A pinch of crushed and dried chili pepper shopping list
- 2 tbsp tomato paste shopping list
- 2 cups short grain rice shopping list
- 4 cups cooking broth (save the water where you boiled the octopus) shopping list
- 1/4 cup finelly chopped cilantro shopping list
How to make it
- In a pot, combine the water, unpeeled onion with the octopus. Cover tightly and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer for about 45 minutes or until fork tender See Photo. Extra water will be given up by the octopus.
- Heat olive oil in a separate pot. Add the chopped onion, garlic, bay leaf, parsley and chili peppers.
- Cook until the onions are translucent. When the octopus is nearly tender place it in a plate reserving the cooking water. Cut the tentacles in bite size pieces and transfer to the onions.
- Add the rice and stir until all is combined. Mix in the tomato paste. Pour in about 4 and half cups of cooking broth. If you don’t have enough broth, add some water to make up the difference.
- Cover and bring to a boil. Reduce the heat to medium-low and cook the rice for 12 to 15 minutes until the rice is tender.
- Mix in the cilantro and serve.
Boiling the octopus
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