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0 from 3 votes

Octopus Rice Greek-Style

Saucy and delicious octopus rice with red wine and tomato.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 3
Calories: 560 kcal
Course: Main Course
Cuisine: European , Mediterranean , Greek

Ingredients

  • 1 kg (2.2 pounds) octopus
  • 160 ml (⅔ cup) semi-sweet red wine
  • 8 allspice berries or ½ teaspoon ground allspice
  • 2 bay leaves
  • extra virgin olive oil for sauteeing + drizzling on top when serving
  • 1 medium-sized onion minced
  • 2 garlic cloves minced
  • 2 teaspoons tomato paste
  • 180 grams (1 cup) long-grain rice such as Basmati
  • ⅓ teaspoon ground pepper
  • freshly ground pepper or cayenne pepper to serve with

Instructions

    Cup of Yum
  1. Prepare the octopus: If using frozen place it in a large bowl with water to thaw. Cut and separate the head from the body. remove the teeth that are located right in the center of the body. Open the head and remove everything that's inside. Rinse well.
  2. Cook the octopus: Add octopus, bay leaves, allspice, and red wine to a medium-sized cooking pot (not a wide one). Pour in 2 cups of water and bring to a boil. Then drop the heat to medium-low and simmer covered for about 45 minutes or until the octopus is fork tender but not too soft and mushy.
  3. Cool the octopus. Remove octopus from the pot and set aside to cool enough to handle. Don't discard the liquid from the pot you boiled the octopus in.
  4. Cut the octopus into small bite-sized pieces.
  5. Heat a splash of olive oil in a medium-sized cooking pot.
  6. Saute onion and once softened add the garlic. Cook for 1-2 minutes more.
  7. Stir in the tomato paste and cook for a minute to caramelize.
  8. Add the octopus and cook for a minute or two. Then pour in 1½ cups of the liquid you cooked the octopus in.
  9. Simmer for 5 minutes over moderate heat uncovered.
  10. Add 2½ cups of hot water or vegetable stock (or use more of the octopus water if you don't mind a stronger octopus flavor).
  11. Add the rice and ground pepper.
  12. Simmer covered, stirring every now and then until rice is cooked (approx. 20 minutes). I like to leave it a bit saucy so I may add a splash of water toward the end.
  13. Serve with a drizzle or extra virgin olive oil on top and freshly ground pepper.

Nutrition Information

Serving 1serving Calories 560kcal (28%) Carbohydrates 62g (21%) Protein 55g (110%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 160mg (53%) Sodium 805mg (34%) Potassium 1412mg (40%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 570IU (11%) Vitamin C 21mg (23%) Calcium 215mg (22%) Iron 19mg (106%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 560

% Daily Value*

Serving 1serving
Calories 560kcal 28%
Carbohydrates 62g 21%
Protein 55g 110%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 160mg 53%
Sodium 805mg 34%
Potassium 1412mg 30%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 570IU 11%
Vitamin C 21mg 23%
Calcium 215mg 22%
Iron 19mg 106%

* Percent Daily Values are based on a 2,000 calorie diet.