20-Min Octopus & Tomato Rice
Tender octopus braised with tomatoes and garlic in a one-pan rice dish inspired by Portuguese arroz de polvo. Briny, savory, ready in 20 minutes with pre-cooked octopus.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 2
Add diced onion and cook, stirring, until softened and translucent, about 3 minutes.
Step 3
Stir in rice and paprika, coating the grains, then add white wine and simmer 1 minute.
Step 4
Pour in crushed tomatoes and broth, bring to a simmer, then reduce heat to medium-low.
Step 5
Stir in chopped octopus and simmer, uncovered, until rice is tender and liquid absorbs, ~12 minutes.
Step 6
Taste and adjust salt and pepper. Serve hot, drizzling with olive oil if desired.
Tools you’ll need
- large skillet (12-inch) or shallow braising pan
- wooden spoon
- measuring cups and spoons
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