Brothy rice with octopus

Ingredients

• Not specifiedRice
• Not specifiedOctopus
• Not specifiedOctopus cooking water
• Not specifiedGarlic
• Not specifiedOnion
• Not specifiedGreen pepper
• Not specifiedCrushed tomatoes
• Not specifiedWhite wine
• Not specifiedSweet paprika
• Not specifiedOlive oil
• To tasteSalt

Instructions

1. 1

   Cook the octopus

   For the best flavour, cook the octopus yourself so you can use its cooking water in the rice; alternatively, use ready-cooked octopus and replace its cooking water with fish stock. If cooking it at home, freeze it beforehand to help break down the fibres. Rinse it thoroughly under cold water, especially inside the head and around the suckers, then use scissors to cut the membrane connecting the tentacles to the head. Bring a pot of water to the boil over high heat. Holding the octopus by its head, dip it into the water and lift it out three times; this helps the skin stay on and the octopus keep its shape. After the third dip, leave it in the pot, wait for the water to return to the boil, then cook for about 18–20 minutes per kg of octopus.

2. 2

   Slice and chop

   Test the octopus by inserting a skewer or cocktail stick where the tentacles meet, the thickest part; it should slide in easily when the octopus is tender. Keep the cooking water, lift out the octopus and leave it to cool. Once cool, cut off the tentacles and slice them into rounds about 0.5 cm thick, using a sharp knife. Finely chop the garlic, onion and green pepper.

3. 3

   Soften the vegetables

   Set a wide, lidded pan over medium heat and add the olive oil. When hot, add the garlic and fry briefly. Add the onion and a pinch of salt, then cook for 5–6 minutes. Stir in the green pepper with another pinch of salt and cook for 7–8 minutes, until very soft.

4. 4

   Build the sofrito

   Add the sweet paprika and stir it quickly into the vegetables so it does not burn. Immediately add the crushed tomatoes, mix and cook for a couple of minutes. Turn the heat up slightly, pour in the white wine and cook for a couple of minutes, until the alcohol has evaporated.

5. 5

   Start the rice

   Add the rice and stir it through the sofrito, then toast it for 1 minute. Pour in the octopus cooking water while hot and stir so the rice is evenly distributed around the pan. Bring to a boil over high heat and cook uncovered for 10 minutes.

6. 6

   Finish the rice

   After 10 minutes, reduce the heat to medium, cover the pan and cook for 4 more minutes. Stir from time to time and keep an eye on the liquid; add more hot octopus cooking water if needed. At 14 minutes of rice cooking, add the cooked octopus and mix it in. Cook for 1 more minute to warm through. The rice will generally take 15–18 minutes in total, depending on the water, rice and heat; in the recipe, it took 15 minutes.

What is brothy rice with octopus?

This is a Mediterranean-style rice dish cooked in a wide pan with enough liquid to leave it brothy rather than dry. Octopus and its cooking water give the rice its seafood character, while a cooked vegetable base adds depth.

The method brings together familiar Spanish rice-making elements: a sofrito of garlic, onion, pepper and tomato, sweet paprika, and a splash of white wine. Cooking the octopus separately makes its tender texture easier to check before it joins the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 0g protein, 0g carbs, 0g fat.

The rice is the main source of carbohydrates, while olive oil contributes most of the fat. Octopus provides protein, and the vegetables and cooking liquid add flavour; serve with vegetables or salad to round out the plate.

Why cook the octopus first?

Octopus cooking water is used as the rice liquid, so cooking the octopus at home carries its flavour into the whole dish. Freezing the octopus beforehand is recommended in the recipe to help tenderise it.

Tenderness cue: test the thickest point where the tentacles meet with a skewer. If it enters easily, the octopus is ready to cool and slice.

The sofrito sets the flavour

Garlic goes into the hot oil first, followed by onion and then green pepper. Giving the vegetables time to soften helps them form a savoury base rather than leaving them crisp in the finished rice.

Paprika needs only a quick stir before the tomato goes in, as it can burn if left in the hot pan. The wine follows the tomato and is cooked until its alcohol has evaporated.

Keep the rice brothy

The method uses hot octopus cooking water and asks you to watch the rice as it cooks. Add more hot cooking water if the pan looks as though it is drying out before the grains are ready.

Stir occasionally so the rice does not catch on the bottom, while taking care to keep it spread evenly through the pan. The recipe gives a total rice cooking time of 15–18 minutes, with 15 minutes in its own test.

Use the timings as a guide

The rice cooks uncovered over high heat for 10 minutes, then covered over medium heat for 4 minutes. The sliced octopus is added at the 14-minute mark and needs just 1 more minute to warm through.

The recipe notes that the final timing varies with the rice, the water and the strength of the heat. Check the rice near the end and add cooking water as needed.

Serving ideas

Serve the rice soon after cooking, while the grains are tender and the broth is still loose. A simple green salad or lightly dressed vegetables can make a fresh contrast to the rich seafood-flavoured cooking liquid.

The ingredient quantities are not provided here, so use the original recipe’s proportions if you need exact amounts for four servings.

Recipe notes & tips

• Freeze the octopus beforehand as suggested in the method.
• Keep the octopus cooking water hot before adding it to the rice.
• Stir paprika in briefly and add the tomato straight afterwards to prevent the spice from burning.
• Use a sharp knife to slice the cooled tentacles cleanly.
• Watch the liquid level throughout cooking and add more hot cooking water if needed.

Variations

• Use fish stock: replace the octopus cooking water with fish stock if using ready-cooked octopus.
• Add extra pepper: increase the green pepper for a sweeter vegetable note.
• Adjust the paprika: use less or more sweet paprika to suit your preference.
• Change the wine: use a different dry white wine while keeping the same cooking step.
• Make it less brothy: use less cooking liquid, adding it gradually as the rice cooks.

Common mistakes to avoid

• Skipping the tenderness test: check the thickest part of the octopus with a skewer before taking it out.
• Burning the paprika: stir it in briefly and add the tomato immediately.
• Adding cold cooking water: keep the liquid hot before pouring it into the pan.
• Letting the rice catch: stir occasionally and check the bottom of the pan as it cooks.
• Overcooking the octopus in the rice: add it at 14 minutes and warm it through for just 1 more minute.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan with a splash of water or cooking liquid, stirring until hot; the rice will absorb more broth as it stands.

Frequently asked questions