Octopus Rice Greek-Style

Ingredients

• 1 kgoctopus
• 160 ml (⅔ cup)semi-sweet red wine
• 8allspice berries (or ½ teaspoon ground allspice)
• 2bay leaves
• for sautéing and drizzlingextra virgin olive oil
• 1 mediumonion, minced
• 2 clovesgarlic, minced
• 2 teaspoonstomato paste
• 180 g (1 cup)long-grain rice, such as basmati
• ⅓ teaspoonground pepper
• to servefreshly ground pepper or cayenne pepper

Instructions

1. 1

   Prepare the octopus

   If the octopus is frozen, thaw it in a large bowl of water. Separate the head from the body, remove the teeth from the centre of the body, then open the head and remove its contents. Rinse the octopus well.

2. 2

   Simmer the octopus

   Put the octopus in a medium-sized, fairly narrow pot with the bay leaves, allspice and red wine. Add 2 cups of water and bring to the boil. Lower the heat to medium-low, cover and simmer for about 45 minutes, until fork-tender but not mushy.

3. 3

   Set aside to cool

   Lift the octopus out of the pot and leave it until cool enough to handle. Keep the cooking liquid.

4. 4

   Cut into pieces

   Cut the cooled octopus into small, bite-sized pieces.

5. 5

   Heat the oil

   Warm a splash of olive oil in a medium-sized cooking pot.

6. 6

   Soften the onion

   Cook the onion until softened, then add the garlic and cook for a further 1–2 minutes.

7. 7

   Cook the tomato paste

   Stir in the tomato paste and cook for 1 minute to caramelise it.

8. 8

   Add octopus broth

   Add the octopus pieces and cook for 1–2 minutes. Pour in 1½ cups of the reserved cooking liquid.

9. 9

   Simmer uncovered

   Simmer uncovered over moderate heat for 5 minutes.

10. 10

    Add more liquid

    Pour in 2½ cups of hot water or vegetable stock. You can use more octopus cooking liquid instead for a stronger octopus flavour.

11. 11

    Stir in the rice

    Add the rice and ground pepper.

12. 12

    Cook until tender

    Cover and simmer, stirring occasionally, for about 20 minutes or until the rice is cooked. For a saucier result, add a splash of water towards the end.

13. 13

    Finish and serve

    Drizzle with extra virgin olive oil and serve with freshly ground pepper or cayenne.

What is Greek-style octopus rice?

This dish brings together octopus and rice in a red-wine and tomato broth, with allspice and bay lending warmth. It belongs to a broader Greek and Mediterranean tradition of cooking seafood with rice and aromatic ingredients.

Here, the octopus is simmered first, and its cooking liquid becomes part of the rice broth. That two-stage approach builds flavour while giving you a chance to cook the octopus until tender before the rice goes in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 55g protein, 62g carbs, 4g fat.

The rice supplies most of the carbohydrates, while octopus is the main source of protein. Olive oil contributes fat, though the amount used for sautéing and drizzling is not specified, so the exact fat per portion will vary. Pair a serving with salad or vegetables for a more balanced plate.

Why cook the octopus first?

Octopus: a gentle, covered simmer helps it become tender before it is combined with the rice. Check it with a fork at about 45 minutes; it should yield without becoming overly soft.

Cooking liquid: save the broth after lifting out the octopus. It carries the flavour of the wine, allspice and bay into the rice.

Building the flavour base

Onion and garlic: soften the onion first, then give the garlic another 1–2 minutes in the pot. This lets both contribute flavour without rushing the onion.

Tomato paste: cook it for a minute before adding liquid. The brief cooking deepens its savoury taste and helps it blend into the broth.

Choosing the rice and liquid

Long-grain rice: basmati is one suitable option and keeps the grains distinct. Stir it into the seasoned liquid so it cooks evenly alongside the octopus.

Broth balance: the recipe combines 1½ cups of octopus cooking liquid with 2½ cups of hot water or vegetable stock. Use more reserved broth if you prefer a more pronounced octopus flavour.

Getting the texture right

Stirring: check the pot from time to time as the rice simmers, so the grains cook evenly and do not catch on the base. Keep the lid on between stirs.

Saucy finish: start checking the rice near the 20-minute mark. If the pot looks too dry before the rice is tender, add a splash of water; stop while some broth remains if you like it saucy.

Serving the rice

Olive oil: finish each serving with a drizzle of extra virgin olive oil for a fresh, fruity note. Add freshly ground pepper or cayenne at the table to suit your taste.

A simple green salad or cooked vegetables make a fresh contrast to the rich, savoury rice. Serve promptly while the grains are tender and the broth is still loose.

Recipe notes & tips

• Use a medium-sized, fairly narrow pot for the first simmer, as directed, rather than a wide pan.
• If starting with frozen octopus, allow it to thaw in a large bowl of water before preparing it.
• Keep the octopus cooking liquid; it is used to flavour the rice.
• Have the additional water or vegetable stock hot before adding it to the pot.
• Stir occasionally while the rice simmers, and add a splash of water if you want to keep the dish saucy.
• Adjust the final pepper or cayenne at the table so each person can season their serving.

Variations

• Use ground allspice: replace the 8 berries with ½ teaspoon of ground allspice.
• Choose vegetable stock: use it for the additional 2½ cups of liquid instead of water.
• Make the broth bolder: use more octopus cooking liquid in place of some of the added water or stock.
• Add cayenne: serve it at the table instead of freshly ground pepper for a hotter finish.
• Choose basmati: use it as the long-grain rice option named in the recipe.

Common mistakes to avoid

• Discarding the cooking liquid: save it to give the rice the octopus broth's flavour.
• Overcooking the octopus: check it with a fork after about 45 minutes and stop when tender, before it turns mushy.
• Adding garlic too early: cook the onion first, then add garlic for only 1–2 minutes.
• Skipping the tomato paste cooking time: stir it in and cook for 1 minute before adding the octopus liquid.
• Letting the rice dry out: stir from time to time and add a splash of water towards the end if needed.
• Cooking without checking: begin testing the rice around 20 minutes, since the aim is cooked grains with a little sauce left.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 2 days. Reheat gently in a pan with a splash of water or stock, stirring until piping hot; the rice may absorb some of the sauce as it sits.

Frequently asked questions