Tomato and Octopus Rice

Put Portugal’s starchy seafood stew in your regular weeknight rotation.

Serves
6
Time
45 minutes

PHOTO: LINDA PUGLIESE • FOOD STYLING: CHRISTINE ALBANO • PROP STYLING: CARLA GONZALEZ-HART

Published on May 8, 2022

This classic octopus rice recipe comes to us from Portuguese winemaker Joana Santiago. Octopus is a popular protein source throughout Portugal, and the ingredient is often incorporated into a whole category of comforting, tomato-laced rice dishes—though other types of seafood, including salt cod and shellfish, may also be swapped in or added without compromising the spirit of this dish. Cooked octopus is available at the seafood counter or frozen foods aisle at many grocery stores, but in a pinch, a good-quality canned version works nicely as well. Read about some of our favorite tinned seafoods here.

Featured in “In Portugal’s Vinho Verde, Wine Is Green in More Ways Than One” by Shana Clarke.

Ingredients

3 Tbsp. olive oil
1 small yellow onion, coarsely chopped
2 medium garlic cloves, finely chopped
2 cups fish broth or low-sodium vegetable or chicken stock
⅔ cup canned tomato purée
¼ cup brandy
Kosher salt
1¼ cups carolino rice (or substitute bomba or arborio)
1½ lb. cooked octopus, cut into 1-in. pieces (3 cups)

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 350ºF.

Step 2

To a large, deep skillet set over medium-high heat, add the oil. When the oil is hot, add the onion and garlic, and cook, stirring frequently, until the onions are translucent and softened, 5–7 minutes. Stir in the fish broth, tomato purée, and brandy, bring to a boil, and cook until the alcohol boils off, about 5 minutes. Season to taste with salt. Stir in the rice, then sprinkle the octopus over the surface.

Step 3

Bake until the rice is tender and the octopus is lightly browned at the edges, 25–30 minutes. Ladle the octopus rice into wide soup bowls and serve hot.

Position a rack in the center of the oven and preheat to 350ºF.
To a large, deep skillet set over medium-high heat, add the oil. When the oil is hot, add the onion and garlic, and cook, stirring frequently, until the onions are translucent and softened, 5–7 minutes. Stir in the fish broth, tomato purée, and brandy, bring to a boil, and cook until the alcohol boils off, about 5 minutes. Season to taste with salt. Stir in the rice, then sprinkle the octopus over the surface.
Bake until the rice is tender and the octopus is lightly browned at the edges, 25–30 minutes. Ladle the octopus rice into wide soup bowls and serve hot.