Octopus rice

This recipe is also a very typical dish of Portugal. It consists of a type of manner in which the Portuguese make the Carolino rice, which is called “Malandrinho”. It’s more long-grained rice, with more texture that combines perfectly with a good broth. This type of rice has the ability to absorb the broth, so you have the most tasteful experience!

It’s considered to be comfort food, and it’s easy to make especially if you are cooking for a large group of people.

Servings: 4

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  • A bowl with rice, seafood and octopus
  • Instructions.
  • Ingredients.
    1. Place the octopus (still frozen) in a saucepan. Cover it with water and let it boil, covered and over low heat, for about 20min.
    2. Peel the onion and garlic cloves and finely chop them. Pour the oil into a pan, let it warm and add the chopped garlic and onion and the bay leaf. Skin the carrots, cut them into cubes, add to the onion and cover the pan. Wash the tomato and cut it into cubes (don’t forget to clean the seeds) and add it to the remaining vegetables and let it cook, covered and over low heat, for about 10 minutes.
    3. Drain the octopus. Stir the water that’s left from cooking and add boiling water until 8 dl. Pour over the vegetables and let them finish boiling. As soon as it’s boiling, cut the octopus into small, uniform pieces. Once the broth is boiling, add the rice and pieces of octopus and season everything with salt. Cook everything, covered and over very low heat, for about 15 minutes. Drizzle with the lemon juice, add the chopped parsley and serve!
    4. Serve this together with a mixture of several lettuces with a tablespoon of olive oil and vinegar.

     

    • Octopus (Frozen) 800g
    • Water As preferred
    • Onion 1
    • Garlic Cloves 2
    • Olive Oil 5 Spoons
    • Bay Leaf 1
    • Carrots (Medium) 3
    • Tomatoes (Mature) 3
    • Rice (Carolino) 250
    • Salt Teaspoon
    • Lemon 1/2
    • Parsley (Finely chopped) 2 Spoons
    • Vinegar 1 Spoon
    • Salad Mix 1 Pack