Tomato and Octopus Rice
Put Portugal’s starchy seafood stew in your regular weeknight rotation.
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.”
- 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 cups canned tomato purée
- ¼ cups brandy
- Kosher salt
- 1¼ cups carolino rice (or substitute bomba or arborio)
- 1½ lb. cooked octopus, cut into 1-in. pieces (3 cups)