Entree: Guinea-Bissau – National Cuisine – Arroz de Polvo (Rice cooked with tender octopus in a savory tomato-and-spice broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) octopus, cleaned
- 2 cups (400 g) long-grain white rice, rinsed
- 4 cups (960 ml) fish stock or chicken stock (combine reserved octopus broth and stock if available)
- 1/4 cup (60 ml) palm oil or vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced (~9 g)
- 1 can (14 oz/400 g) crushed tomatoes
- 1–2 piri-piri chilies, finely chopped, or 1 tbsp (15 ml) piri-piri sauce, adjust to heat preference
- 1 bay leaf
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- Lime wedges for serving (optional)

Instructions

1. Place the cleaned octopus in a large pot and cover with water; add the bay leaf and a pinch of salt. Simmer gently until the octopus is tender when pierced with a fork, about 40–50 minutes depending on size. Reserve 1–2 cups of the cooking liquid, then remove the octopus and chop into bite-sized pieces.
2. Measure stock and reserved octopus liquid to total 4 cups (960 ml); keep warm.
3. In a heavy-bottomed pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onion and sauté until softened and beginning to color, about 6–8 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Stir in crushed tomatoes, smoked paprika, piri-piri, and black pepper. Simmer the tomato mixture for 5–7 minutes to concentrate flavors.
5. Add the rinsed rice to the pot and stir to coat each grain with the tomato mixture. Pour in the hot stock, bring to a gentle boil, then reduce heat to low.
6. Stir in the chopped octopus, cover the pot, and simmer gently until the rice is tender and the liquid is absorbed, about 18–22 minutes. Avoid stirring excessively to prevent mushy rice.
7. Remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork, fold in chopped cilantro or parsley, adjust salt and heat, and serve with lime wedges.