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Octopus Rice

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Preparation time
50 mins
Cooking time
40 mins
Serves 6


  1. In a pressure cooker, pour the octopus. Add a clove of garlic, the wine, a bay leaf, some peppercorns and the onion with the cloves. Add the water until it reaches half the octopus, close and heat for 40 minutes. Once cooked, remove the octopus and drain it in a colander and reserve the water.

  2. Remove the skin and seeds from the tomato and cut it into small cubes. Chop the remaining onion and garlic cloves. Remove the seeds from the peppers and cut them into small cubes.

  3. Bring to a boil a pan with olive oil, onion, garlic and the remaining bay leaf and let it brown. Add the tomatoes and stir.

  4. Add the octopus cooking water and season with salt and pepper. When it boils, add the washed and drained rice, the cut octopus and the peppers. Stir and cook on low heat for about 10 minutes. Add the chopped coriander and stir again. Serve immediately.