Este arroz de polvo é um prato tradicional português que combina a riqueza do mar com sabores terrosos e aromáticos. O caldo da cozedura do polvo é fundamental para intensificar o sabor do arroz, enquanto as castanhas adicionam uma textura única e um toque doce que equilibra perfeitamente com o piri-piri picante.

Ingredientes

  • 1 Polvo cozido
  • 500ml Caldo da cozedura do polvo
  • 200gr Arroz carolino
  • Azeite QB
  • 1 Cebola finamente picada
  • 2 Dentes de alho laminados
  • 1 Cravinho da india
  • 1 Folha de louro
  • 100ml Vinho tinto
  • 100gr Castanhas
  • Sal
  • Piri piri a gosto
  • 1 Ramo de tomilho (folhas)
  • Coentros sizelados (folhas)

Preparação

  1. Cozer o polvo e reservar o caldo da cozedura.
  2. Fazer um fundo com azeite, cebola, cravinho, tomilho, louro e o alho.
  3. Refrescar com o vinho tinto, juntar o polvo em pedaços, as castanhas e deixar por breves minutos.
  4. Acrescentar o arroz e o caldo quente.
  5. Momentos antes do final da cozedura retificar de sal, piri piri e perfumar com os coentros.

Here’s the English version of this traditional Portuguese octopus rice below

Octopus Rice

This rustic Portuguese rice dish transforms humble octopus into a deeply flavourful, soul-warming meal that captures the essence of coastal cooking. The secret lies in using the octopus cooking liquor as the base for the rice, which infuses every grain with intense marine flavours, whilst the chestnuts add an unexpected sweetness and textural contrast that makes this dish truly special.

What makes this arroz de polvo particularly distinctive is the aromatic base of spices and herbs – the clove, thyme, and bay leaf create a warming, almost medieval flavour profile that pairs beautifully with the briny octopus. The splash of red wine adds depth and richness, whilst the final flourish of fresh coriander and piri-piri provides brightness and heat. This is comfort food that tells the story of Portugal’s maritime heritage in every spoonful.

Ingredients

  • 1 cooked octopus
  • 500ml octopus cooking stock
  • 200g Carolino rice
  • Olive oil to taste
  • 1 onion, finely chopped
  • 2 garlic cloves, sliced
  • 1 clove
  • 1 bay leaf
  • 100ml red wine
  • 100g chestnuts
  • Salt
  • Piri-piri to taste
  • 1 sprig thyme (leaves only)
  • Fresh coriander, chopped (leaves only)

Method

  1. Cook the octopus and reserve the cooking stock.
  2. Create a base with olive oil, onion, clove, thyme, bay leaf and garlic.
  3. Deglaze with red wine, add the octopus in pieces and chestnuts, cooking for a few minutes.
  4. Add the rice and hot stock.
  5. Just before the end of cooking, adjust seasoning with salt and piri-piri, and finish with fresh coriander.