Arroz de Polvo (Octopus Rice)
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Ingredients
- 500 g prepared octopus, cut into chunks
- 280 g long-grain rice
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes, finely chopped
- 700 ml fish stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 448 kcal
- Protein
- 25.7 g
- Carbohydrate
- 63.3 g
- of which sugars
- 3.8 g
- Fat
- 9.1 g
- of which saturates
- 1.5 g
- Fibre
- 2.2 g
- Salt
- 2.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion and garlic for 6 minutes, then stir in the tomatoes and cook for 4 minutes.
- 2
Add the octopus and fish stock, bring to a simmer and cook for 10 minutes.
- 3
Stir in the rice, cover and simmer for 15-18 minutes until the rice is tender and the octopus is heated through.
- 4
Season to taste and serve hot.
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