Octopus Risotto

Octopus Risotto | Recipe by Be What We Love blog

Hello !! Long time no see, huh? Well, I’ve been super busy this summer with work and we also lost a very dear friend of our family, so there was nowhere else or nothing else we wanted to do than to be with our friends during this very sad time.

As our dear friend was an excellent cook and her passion for cooking and gathering friends was shown throughout her gorgeous kitchen and home, I went straight to my kitchen as soon as I got back last week and prepared various recipes for this blog. So, behold my friends, I WILL be posting once or twice a week from now on (oh well at least one can have hope).

I dedicate this post to our friend Faye and her precious family whom we love so much.

Some people find octopus to be quite intimidating, especially if they have to clean a fresh one. So I was in a mission to make this dish, which is popular in any coastal town from Brazil to Europe as easy as possible.

I have a strict rule in my kitchen, and that’s to buy as few canned products as possible, so octopus in a can, sounded to me as gross as canned beans (I know lots of people love canned beans but my Brazilian soul just can’t do it!) However, I was in a mission, right? So here I am at my local Whole Foods buying my octopus in a can. And wait for it…………..it’s DELICIOUS!! I might have to buy a few extra cans, and eat them as tapas on crostini. Yum!

Here is my version of Arroz de Polvo or  Arroz con Pulpo as they call it in Spain (or Octopus Risotto as we’d call it in the USA). Enjoy!

Serves about 3-4 people
Ingredients:

  • 1  can of octopus in olive oil 
  • 1 cup arborio rice
  • 1/2 onion, chopped
  • 1/2 cup red wine
  • 1 tablespoon parsley, chopped
  • 1 tomato, chopped
  • 1 1/2 cup chicken broth
  • 1/4 cup olive oil
  • salt and pepper to taste

Directions:

  1. Drain octopus pieces, lightly fry them in a tablespoon of olive oil and a pinch of seasoning blend (2-3 minutes), and set a side in a bowl.
  2. Place the onion and tomatoes in a sauce pan with the rest of the olive oil on medium heat.
  3. Add the rice and fry for a minute or two.
  4. Now add the wine. Stir well and let it simmer. Stir occasionally and add warm chicken broth 1/4 cup at a time, adding more when the liquid is absorbed.  Keep adding broth and stirring until rice is tender (this should take 20-25 minutes). 
  5. Once done, turn off the heat and mix in the parsley.
  6. Add octopus on top of each serving or if you prefer, mix with the rice.

Bon Appétit!

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