Octopus Rice (With Short fin squid Tentacles)

O Meu Tempero

Whether you use octopus or squid in this recipe, the outcome will be the same: Pure deliciousness. The squid (or octopus, take your pick) here is cooked in a pressure cooker for about a half hour to become perfectly tender and not the least bit chewy or dry. It's then combined wtih onion, garlic, tomatoes, bell pepper, and rice for a hearty meal in one. Be sure to use long grain rice for best results.


  • squid tentacles (frozen Short fin)
  • 3 tablespoons olive oil
  • 1 onion
  • 2 cloves garlic
  • 1 bay leaf
  • 2 tomatoes
  • 1/2 green pepper
  • 200 milliliters red wine
  • 300 rice (grs of, "stewed extra long")
  • salt (to taste)
  • fresh coriander (to taste)


  1. Cook the squid tentacles in the pressure cooker (about 30 minutes).
  2. Remove and cut into slices.
  3. Boil the water.
  4. In a large pan with olive oil, sauté the onion and the chopped garlic along with the bay leaf.
  5. Add the peppers (cut into squares), then the tomato (already peeled and chopped).
  6. Add the wine and wait a few more minutes to evaporate the alcohol. Add the rice and 2 and 1/2 cups of cooking water of squid.
  7. This quality of rice is "careless", Add more liquid if necessary.
  8. Bake at low heat and season with salt.
  9. Near the end of cooking add the pieces of squid.
  10. Hot and sprinkled serve with fresh coriander.
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