Entree: Brazil – Pernambuco – Arroz de Polvo (Pernambuco-style rice cooked with tender octopus in a savory, slightly coconut-scented tomato broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 5 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) octopus, cleaned (fresh or thawed if frozen)
- 2 tbsp (30 ml) olive oil, divided
- 1 medium onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic, minced, about 9 g
- 1 medium red bell pepper, about 6 oz (170 g), seeded and chopped
- 2 medium tomatoes, about 8 oz (225 g), chopped
- 1 1/2 cups (280 g) long-grain white rice, rinsed
- 1 1/2 cups (360 ml) reserved octopus cooking liquid (see step 1)
- 1 cup (240 ml) coconut milk
- 1/4 cup (60 ml) water (to adjust liquid to 3 cups / 720 ml total)
- 1/4 cup (60 ml) dry white wine (optional)
- 1 bay leaf
- 1/2 tsp (1 g) smoked paprika or mild paprika
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped, for finishing
- Lime wedges for serving

Instructions

1. Tenderize and cook octopus: In a large pot, place octopus with enough water to cover, 1/2 of the onion (roughly chopped), 1 clove garlic, and a bay leaf. Bring to a gentle simmer and cook until octopus is tender when pierced, about 40–60 minutes depending on size. Reserve 1 1/2 cups (360 ml) of the cooking liquid; drain octopus and let cool slightly.
2. Prepare octopus and liquid: Cut the cooled octopus into bite-size pieces. Combine reserved octopus cooking liquid with the coconut milk and water to measure 3 cups (720 ml) total liquid; keep warm.
3. Sauté aromatics: In a heavy skillet or Dutch oven, heat 1 tbsp (15 ml) olive oil over medium heat. Add the remaining chopped onion, minced garlic, and chopped red bell pepper; cook until softened, about 5–6 minutes.
4. Add tomatoes and spices: Add chopped tomatoes and smoked paprika; cook until tomatoes begin to break down, 4–5 minutes. Stir in rice and toast briefly for 1–2 minutes until grains are glossy.
5. Deglaze and combine liquid: Pour in the white wine (if using) and let it reduce slightly, then add the warm octopus-coconut liquid and the bay leaf. Stir to combine, season with salt and pepper.
6. Add octopus and cook rice: Nestle the octopus pieces into the rice mixture. Bring to a gentle simmer, cover, and cook over low heat until rice is tender and liquid is absorbed, about 18–22 minutes.
7. Rest and finish: Remove from heat, let rest covered 5–10 minutes. Fluff rice with a fork, adjust seasoning, and stir in 1 tbsp (15 ml) olive oil if desired for gloss.
8. Serve: Transfer to a serving dish, sprinkle with chopped cilantro, and serve with lime wedges.