Entree: Guinea-Bissau – Southern Culinary Region – Arroz de Polvo (Rice cooked with tender octopus in a savory tomato and stock-based stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Total 1 hr 20 min

Ingredients

- 1.5 lb (680 g) octopus, cleaned and roughly chopped
- 2 cups (400 g) long-grain rice, rinsed until water runs clear
- 3 tbsp (45 ml) olive oil
- 1 large onion, chopped, approx. 200 g
- 4 cloves garlic, minced, approx. 12 g
- 1 medium red bell pepper, diced, approx. 150 g
- 1 small hot pepper (piri-piri or bird’s eye), whole or chopped to taste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) dry white wine (optional) or additional stock if omitting
- 3 cups (720 ml) fish stock or water (hot)
- 1 bay leaf
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (3 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- 1 lime, cut into wedges for serving

Instructions

1. Tenderize octopus: Bring a pot of water to a gentle simmer. Submerge the octopus and simmer for 20–30 minutes until just tender when pierced with a fork. Drain and reserve; slice into bite-sized pieces if whole tentacles were used.
2. Sauté aromatics: In a heavy skillet or pot with a lid, heat olive oil over medium heat. Add onion and bell pepper and cook until softened, about 5–7 minutes. Add garlic and hot pepper and cook 1 minute more.
3. Brown octopus and deglaze: Add the chopped octopus and sauté 3–4 minutes to develop flavor. Stir in paprika. Pour in the white wine (if using) and simmer until reduced by half, about 2 minutes.
4. Build sauce: Stir in crushed tomatoes and tomato paste, scrape up any browned bits, then add the bay leaf. Simmer the sauce gently 8–10 minutes to meld flavors.
5. Add rice and stock: Add the rinsed rice to the pot, stirring to coat with the sauce. Pour in the hot fish stock or water, bring to a gentle boil, then reduce heat to low, cover, and simmer 15–20 minutes until rice is tender and liquid absorbed.
6. Finish and rest: Remove from heat, let rest covered 5 minutes. Discard bay leaf, fluff rice gently with a fork, and stir in chopped cilantro or parsley. Adjust seasoning with salt and pepper and squeeze lime juice to taste.
7. Serve: Plate portions with extra lime wedges and, if desired, a drizzle of olive oil or a few drops of piri-piri for heat.