Arroz de Polvo: Portuguese Octopus Rice

If your octopus is not pre-tenderized, soak it in water with a few corks for 4 hours, or freeze it overnight and thaw before cooking. This is my grandmother's trick—those corks are not mere old wives' tales.

Place the octopus in a large pot and cover with water. Bring to a simmer and cook until tender, about 45–60 minutes. Test with a knife at the thickest part; it should pierce easily. Reserve 4 cups of the cooking water, then drain and chop the octopus into bite-sized pieces.

In a large wide pan or dutch oven, heat the olive oil over medium heat. Add the onion and garlic with a pinch of salt and cook until golden and fragrant, about 5 minutes.

Add the chopped tomatoes, tomato paste, bay leaf, and paprika doce. Cook for 10–12 minutes until the tomatoes break down into a thick sauce. Stir in the white wine and let it bubble away for 2 minutes.

Stir in the rice and let it toast in the mixture for a minute or two, coating each grain with the colorful sauce.

Pour in 1 liter of the reserved octopus water (top up with more stock or water as needed). Season with salt and pepper. Add the chopped octopus and saffron (if using), nestling the octopus pieces into the rice. Bring to a boil, then lower the heat to a gentle simmer. Cook uncovered, shaking the pan occasionally to ensure even cooking.

Cook until the rice is tender and the liquid is mostly absorbed but still creamy, about 20 minutes from adding the stock. Remove from heat, cover with a clean kitchen towel, and let stand for 5 minutes. Fluff gently with a fork, garnish with parsley, and serve with lemon wedges on the side.