This basic octopus rice recipe involves us from Portuguese winemaker Joana Santiago. Octopus is a well-liked protein supply all through Portugal, and the ingredient is commonly included into a complete class of comforting, tomato-laced rice dishes—although different sorts of seafood, This basic octopus rice recipe involves us from Portuguese winemaker Joana Santiago. Octopus is a well-liked protein supply all through Portugal, and the ingredient is commonly included into a complete class of comforting, tomato-laced rice dishes—although different sorts of seafood, together with salt cod and shellfish, might also be swapped in or added with out compromising the spirit of this dish. Cooked octopus is on the market on the seafood counter or frozen meals aisle at many grocery shops, however in a pinch, a good-quality canned model works properly as nicely. Examine a few of our favourite tinned seafoods here.
Featured in: “In Portugal’s Vinho Verde, Wine Is Green in More Ways Than One.”
Tomato and Octopus Rice
Put Portugal’s starchy seafood stew in your common weeknight rotation.
Yield: serves 6
Time:
45 minutes
Components
- 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 hen inventory
- ⅔ cups canned tomato purée
- ¼ cups brandy
- Kosher salt
- 1¼ cups carolino rice (or substitute bomba or arborio)
- 1½ lb. cooked octopus, reduce into 1-in. items (3 cups)
Directions
- Preheat the oven (with one in every of its racks positioned within the middle) to 350ºF.
- To a big, deep skillet or broad, shallow Dutch oven set over medium-high warmth, add the olive oil. As soon as shimmering, add the onion and garlic and cook dinner, stirring often, till the onions are translucent and softened, 5–7 minutes. Stir within the fish inventory, tomato purée, and the brandy, deliver to a boil, and cook dinner till the alcohol boils off, about 5 minutes. Stir within the rice, then sprinkle the octopus over the floor. Switch to the oven and cook dinner till the rice is tender and the octopus is flippantly browned on the edges, 25–half-hour. Ladle the octopus rice into broad soup bowls and serve sizzling.
