How to make Arroz de Polvo

Why cooks start here

Arroz de Polvo is cooked the way the Algarve cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Arroz de Polvo hails from the sun-drenched Algarve, where the sea's bounty meets the land's humble grains. Traditionally served at family tables without ceremony, this dish is a staple of Portuguese home cooking. It's crafted with an unmeasured generosity of olive oil and salt, reflecting the easygoing spirit of the region's cooks. Here, the octopus is tenderized until perfect, then combined with the earthiness of carolino rice, making it a comforting meal for any day. Experience a harmonious blend of oceanic and earthy flavors in each bite, with tender octopus, sweet tomatoes, and green pepper enhanced by coriander, white wine, and broth, creating a rich and satisfying dish that embodies simplicity and warmth.