Portuguese Octopus Rice (Arroz de Polvo Malandrinho)

 

Ola 👋 Reminiscing one of my favourite food memories from Lisbon 🇵🇹... a humble bowl of tender, melt-in-your-mouth Portuguese octopus rice, arroz de polvo 🐙🍚. Perfect for fall comfort just around the corner.

Heavenly arroz de polvo at Lisbon's best sunset rooftop resto Chapito a Mesa.

Beautiful rooftop view during sunset 

Savoury arroz de polvo at Lisbon's Maria Catita.

So naturally, being Susan's savour-it (favourite), I had to recreate it; And for such a seemingly luxurious dish, it is a cinch to cook. But I have to say, it was three times to charm.

There is something so beautiful about this dish. It is simple, rustic Portuguese cooking at its best. Just a few ingredients, but every one of them matters. Octopus/squid, rice, onion, garlic, tomato, white wine, olive oil and herbs come together in a deeply flavourful broth that tastes unmistakeably of the sea. 

Traditional arroz de polvo is meant to be malandrinho, a wonderfully Portuguese style where the cooked short-grain rice stays loose and saucy, almost like a thick, brothy rice stew. It isn't about slowly coaxing starch into a creamy consistency or finishing with butter and Parmesan in a traditional risotto. The flavour comes from the broth itself, and octopus remains the star.

My little secret? Start with frozen raw octopus or large squid 🐙. Note *freezing breaks down the muscle fibres for the ultimate tenderness. The process is simple: simmer the octopus in water first. This releases incredible deep-sea flavour, creating a broth that is intensely savoury, briny and surprisingly slightly sweet. Then use the liquid bronze to cook the rice, so every grain becomes infused with the ocean.

It is one of those dishes that reminds me why I love travelling for food. You taste a place, bring the memory home, and then start playing in your own kitchen. Lisbon inspired me. My kitchen took it from there 🇵🇹💖

Portuguese Octopus Rice (Arroz de Polvo Malandrinho)

Serves 6

2 lbs (1 kg) octopus or giant squid tentacles, preferably frozen *see note above

1 medium onion, unpeeled and halved

3 bay leaves. divided
8 cups of water

1/4 cup extra-virgin olive oil
1 large red or yellow onion, finely chopped
4 cloves garlic, minced
2 large ripe tomatoes, finely chopped 
½ cup dry white wine

2 cups short-grain rice, preferably Carolino or Italian 
6 cups reserved hot octopus cooking broth, plus extra as needed
Freshly ground black pepper, to taste
Salt, to taste
Fresh flat-leaf parsley or kale leaves, generously chopped

If you can't find octopus, giant squid tentacles are just as good!

In a medium pot, add the cleaned octopus with the halved onion, 1 bay leaf and 8 cups of water.

Add the excess brown liquid in package. Flavour on flavour.

Bring to a boil, then reduce to medium-low heat. Cover and cook for 40 to 50 minutes, or until the octopus is tender when pierced with a fork *no need to add salt at this stage. Remove the octopus from the pot and set aside to cool slightly.

Do not discard the broth! Strain it through a fine-mesh sieve and reserve it. This essential rich, bronze and slightly pink cooking liquid is what gives the rice its distinctive depth of flavour.

Cut the octopus into bite-sized pieces, leaving a few tentacles whole if you want a more dramatic presentation.

In a wide, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onions, garlic and 2 bay leaves. Saute until softened, translucent and fragrant about three minutes. Add the tomatoes and cook until they break down and soften, stirring occasionally.

Pour in the white wine, let it bubble and allow the alcohol to cook off for two minutes. Add the chopped octopus to the saucepan, stirring to coat them in the aromatics. Stir in the rice.

Pour in the 6 cups of reserved hot octopus broth; bring to a rolling boil. Lower the heat to medium-low and cover; let simmer for about 15 minutes, stirring occasionally so it doesn't stick. 

During the last two minutes of cooking, stir in finely chopped kale if using, or parsley. The rice consistency should be thick and saucy. The dish is ready when the rice is cooked through. Add more broth if it needs it. Serve hot with a drizzle of EVOO at the table.

The dish should be saucy. If it seems dry, add more reserved hot broth.

Such a beautiful dramatic dish to present at the table for family or friends. Serve by itself as a hearty bowl or alongside fish and other accompaniments. This lovely was made using arborio rice which is an alright substitute for carolino or Italian rice but its a bit too starchy, and if you don't eat it right away it continues to absorb liquid and gets mushy. 

First attempt albeit dry (with Arborio rice) served with pan-fried salmon.

Missing our Lisbon girl's getaway trip in May (In Cascais)

Full Recipe:

Portuguese Octopus Rice (Arroz de Polvo Malandrinho)

Serves 6

2 lbs (1 kg) octopus or giant squid tentacles, preferably frozen *see note above

1 medium onion, unpeeled and halved

3 bay leaves. divided
8 cups of water

1/4 cup extra-virgin olive oil
1 large red or yellow onion, finely chopped
4 cloves garlic, minced
2 large ripe tomatoes, finely chopped 
½ cup dry white wine

2 cups short-grain rice, preferably Carolino or Italian 
6 cups reserved hot octopus cooking broth, plus extra as needed
Freshly ground black pepper, to taste
Salt, to taste
Fresh flat-leaf parsley or kale leaves, generously chopped

In a medium pot, add the cleaned octopus with the halved onion, 1 bay leaf and 8 cups of water.

Bring to a boil, then reduce to medium-low heat. Cover and cook for 40 to 50 minutes, or until the octopus is tender when pierced with a fork *no need to add salt at this stage.

Remove the octopus from the pot and set aside to cool slightly.

Do not discard the broth! Strain it through a fine-mesh sieve and reserve it. This rich, slightly pink cooking liquid is what gives the rice its distinctive depth of flavour.

Cut the octopus into bite-sized pieces, leaving a few tentacles whole if you want a more dramatic presentation.

In a wide, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onions, garlic and 2 bay leaves. Saute until softened, translucent and fragrant about three minutes. Add the tomatoes and cook until they break down and soften, stirring occasionally.

Pour in the white wine, let it bubble and allow the alcohol to cook off for two minutes. Add the chopped octopus to the saucepan, stirring to coat them in the aromatics. Stir in the rice. 

Pour in the 6 cups of reserved hot octopus broth; bring to a rolling boil. Lower the heat to medium-low and cover; let simmer for about 15 minutes, stirring occasionally so it doesn't stick. 

During the last two minutes of cooking, stir in finely chopped kale if using, or parsley. The rice consistency should be thick and saucy. The dish is ready when the rice is cooked through. Add more broth if it needs it. Serve hot with a drizzle of EVOO at the table.

Portuguese Caldo Verde

There’s something about Portugal that lingers long after you leave. Maybe it’s the tiled facades glowing in late afternoon light, the winding cobblestone streets climbing impossibly steep hills, or the way even the simplest meals feel deeply soulful and intentional. I’ve now been to Portugal twice, from Oporto to the Algarve and just back from Lisbon, and each visit leaves me craving the food all over again. 

This trip, one top nostalgic food I must have was caldo verde, Portugal’s beloved national soup, which I had on a day-trip to Sintra. I first fell in love with it two decades ago, and one spoonful instantly transported me back to that tiny table in Oporto with my husband. Travel always leaves me bringing home more than souvenirs. Sometimes it’s a technique, sometimes a feeling, and sometimes it’s a humble bowl of soup that carries an entire country within it.

Enjoying a smooth puree caldo verde in Sintra

Back home, with the flavours of Portugal still fresh on my tongue, I recreated caldo verde for tonight’s comfort dinner. Silky potatoes, ribbons of kale, smoky chorizo sausage, lots of garlic, and good olive oil come together in a soup that proves simplicity only works when every ingredient is treated with care. It tastes like something a grandmother would ladle into your bowl after a long walk through hilly streets, warming you from the inside out. 

There are many versions, but the texture I like is rustic, loose with a bit of potato bite. To create a smooth soup, blend your potato soup base then add the kale shreds and sausage slices to cook towards the end.

Caldo Verde
Serves 6 

3 Tbsp. olive oil, divided
½ lb. chorizo sausage, cut into ¼-inch rounds (use any good smoky sausage)
1 large onion, diced
8 to 12 garlic cloves, chopped
4 large potatoes, peeled, chopped in large chunks
6 cups water
1/2 bunch kale, washed, hard stems removed and leaves thinly sliced (chiffonade)
Extra virgin olive oil, lemon juice, freshly ground black pepper and coarse salt to finish

Heat a large pot over medium-high heat until hot. Add 1 Tbsp. of the olive oil and the sausage; cook and stir until browned. Remove sausage onto a plate.

Add remaining olive oil to the pot; then add onion, garlic and a little salt to sweat the onions. Cook and stir until the onion and the garlic is lightly golden (taking care not to burn), about five minutes. Add the potatoes and toss for a minute. Add water and bring to a boil.

Lower heat, simmer until potatoes are soft about 15 minutes. Carefully mash potatoes in pot.

Add kale and cook five minutes until tender. Then add sausage and stir.

Season to taste with salt and freshly ground black pepper, and a drizzle of good EVOO. 

Serve at the table with crusty bread, good olives and a splash of lemon juice.

Homemade caldo verde in 2014

And already, I’m dreaming about the next trip-inspired dish recreation. Stay tuned 👊💥

Full Recipe:

Caldo Verde 
Serves 6 

3 Tbsp. olive oil, divided
½ lb. chorizo sausage, cut into ¼-inch rounds (use any good smoky sausage)
1 large onion, diced
8 to 12 garlic cloves, chopped
4 large potatoes, peeled, chopped in large chunks
6 cups water
1/2 bunch kale, washed, hard stems removed and leaves thinly sliced (chiffonade)
Extra virgin olive oil, lemon juice, freshly ground black pepper and coarse salt to finish

Heat a large pot over medium-high heat until hot. Add 1 Tbsp. of the olive oil and the sausage; cook and stir until browned. Remove sausage onto a plate.

Add remaining olive oil to the pot; then add onion, garlic and a little salt to sweat the onions. Cook and stir until the onion and the garlic is lightly golden (taking care not to burn), about five minutes. Add the potatoes and toss for a minute. Add water and bring to a boil.

Lower heat, simmer until potatoes are soft about 15 minutes. Carefully mash potatoes in pot.

Add kale and cook five minutes until tender. Then add sausage and stir.

Season to taste with salt and freshly ground black pepper, and a drizzle of EVOO. 

Recipes Reimagined: Rethinking How We Cook in the Age of AI

It's been a minute ... on the heel of returning from Asia, I taught an online AI incorporated cooking class with families from a TDSB junior public school last week. It marked the first session of our two-part cooking workshop in Recipes Reimagined, and what a beautiful start it was 🥰.

Together, we explored how simple, everyday ingredients can come together in meaningful ways. We prepared a comforting one-pot lentil and rice soup paired with a vibrant pickled vegetable giardiniera- showing how one meal can be both nourishing and adaptable, and how a simple jar can extend flavour and reduce waste.

A large pot of lentils is inexpensive and stretchable.

It fosters the communal aspect that no one in the neighborhood should go hungry.

The giardiniera-style pickle is designed around using leftover vegetables, slightly soft produce, imperfect or discounted items. This reframes reduced-price food as resourceful and intentional, and as a practical way to salvage and extend the life of food at home.

I also introduced the thoughtful use of AI as a kitchen support tool. Families explored how it can help with menu planning, organizing recipes, and translating dishes across languages- all while keeping their own tastes, traditions, and judgment at the centre. 

Most of the stress isn’t cooking. It’s deciding. AI isn’t replacing your knowledge. It’s a planning helper. Think of AI as a highly organized kitchen helper who has read every cookbook in the world and remembers exactly what you have in your fridge. Just knowing a few simple AI tools can help us save recipes and food traditions.

Each participant was tasked to prepare a favourite recipe contribution from their family, including a story, food photo and artwork to culminate a cookbooklet for their school community 🔪📔

At the heart of it all was food sovereignty: having confidence and control over how we feed our families, using what we have, and honouring the foods that connect us to home.

AI isn’t here to replace what you know- it’s just there to make cooking a little easier and less stressful. Experience and judgment always come first, and like any tool, it’s not perfect. If we can teach our kids how to cook, think for themselves, and use tools wisely, we’re doing more than just making meals- we’re building stronger, more capable families for the future. And that’s what our project Recipes Reimagined is all about 👊💥

Grateful to everyone who joined, shared, and cooked along. This is just the beginning- looking forward to seeing these recipes and stories come to life in our upcoming cookbook and potluck celebration 🤗

If you would like to organize a cooking workshop, please contact me to arrange.

Homemade Black Sesame Soy Milk (黑芝麻豆浆)

There’s something about black sesame that always feels a little nostalgic, even if you didn’t grow up with it.

It’s not loud or showy. No bright colours, no sweetness that hits you right away. Instead, it’s deep, toasty, almost quietly rich. The kind you appreciate more with each spoonful such as in Chinese black sesame paste dessert. My mom has been urging me to eat more black sesames as it supports youthfulness and reverse grey hairs such as eating a tablespoon daily by adding into my granola, yogurt or straight up. I've started making soy milk recently and thought what if I added sesames and made it sippable? For me, black sesame soy milk sits somewhere between comfort and ritual. Not quite breakfast, not quite dessert. Just… something in between that I can enjoy while reading or watching my favourite dramas.

If you’ve had fresh soy milk before, you already know it’s a completely different experience from the boxed versions. It’s softer, fuller, and just a little bit nutty. And store-bought Chinese jugs are with preservatives- either too sweet or unsweetened (and I'll have to add sugar to it). Making it from scratch is simple, but it does ask for a bit of patience. Soaking, blending, simmering, straining. Nothing complicated, just a rhythm you fall into. And once you add black sesame into the mix, everything deepens. That gentle roasted fragrance starts to come through, almost like warm tahini but more delicate. Then the colour, turning from pale ivory to a soft grey-black. It’s not the most photogenic drink, but it more than makes up for it in flavour. 

Black sesame is packed with healthy fats, calcium, and antioxidants that support heart, bone, and overall wellness. Soy milk brings in smooth, high-quality plant protein along with heart-friendly compounds and a naturally lactose-free base. Black soybeans are even more beneficial. Together, they create a balanced drink that’s both nourishing and satisfying, combining richness with lightness in a way that feels easy on the body but still sustaining.

Aren't these palmiers gifted from my cousin in HK gorgeous?

What I like about this version is that it stays very close to the traditional soy milk method, just with black sesame folded in. Just simple ingredients, treated with a bit of care.

Homemade Black Sesame Soy Milk (黑芝麻豆浆)
Makes ~ 2 Litres

1 cup dried soybeans, yellow or black
1 cup black sesame seeds, toasted
12 cups water
Rock sugar, to taste
Pinch of salt

Ice cubes, for a cold drink

Start by soaking your soybeans overnight. They’ll swell up quite a bit, so give them plenty of water and space.

Black soybeans have twice the nutrition benefits than yellow

The next day, rinse them well. At this point, you can remove some of the skins if you like a cleaner taste, but I usually don’t bother. A little texture is fine.

In a dry pan, toast the black sesame seeds over medium-low heat. You’ll know they’re ready when they start to smell deeply nutty and just slightly sweet. Don’t walk away here, they can go from fragrant to burnt very quickly.

In a large pot, add the water, soybeans and toasted sesame seeds. Cover, bring to a boil and reduce to medium, cooking between 15 to 30 minutes until soften, depending on the soybean brand. Remove from heat and let cool slightly. 

Blend in two batches, until everything is completely smooth. It should look creamy and slightly grey at this stage.

Pour the mixture back into the pot and bring it up to a gentle boil, then lower to a simmer. This step matters more than it seems. Proper cooking helps remove the raw, beany taste and makes the soy milk safe and pleasant to drink.

Let it simmer for about 20 to 30 minutes, stirring occasionally and keeping an eye on it so it doesn’t foam over. Add sugar and salt. Taste and adjust. Note: It should be just lightly sweet, enough to round everything out but not overpower the sesame. On texture: If you like it richer, use less water. For something lighter and more drinkable, add a bit more. 

Optional: Strain and squeeze well through a cheesecloth or nut milk bag into a clean pot or bowl. What you’re left with should be smooth, lightly thick, and silky.

Once cooled, carefully pour into jars and refrigerate. Soy milk can spoil quickly without preservatives. Drink within 5 days max.

I've made this several times now. And I never strain the pulp because that is super protein and fibre that could benefit your body. If the soybean cooks up mealier I just add some water before drinking it for palatability. It may not be smooth like store-bought but I like it this way.

I love this warm, especially right after it’s made. But it’s just as good chilled the next day, when the flavours have settled a little more. Just pour into a glass and add ice cubes. Enjoy!

There’s a quiet kind of rewarding feeling making something like this from scratch. Maybe it’s the simplicity of it, or the way the kitchen smells while it simmers. Or maybe it’s just knowing exactly what went into your cup, and never having to buy commercial brands again :).

Either way, this is one of those recipes that doesn’t try too hard. And somehow, that’s exactly why it works.

Full Recipe:

Homemade Black Sesame Soy Milk (黑芝麻豆浆)
Makes ~ 2 Litres

1 cup dried soybeans, yellow or black 
1 cup black sesame seeds, toasted
12 cups water
Rock sugar, to taste
Pinch of salt

Ice cubes, for a cold drink

Start by soaking your soybeans overnight. They’ll swell up quite a bit, so give them plenty of water and space. The next day, rinse them well. 

In a dry pan, toast the black sesame seeds over medium-low heat. You’ll know they’re ready when they start to smell deeply nutty and just slightly sweet. Don’t walk away here, they can go from fragrant to burnt very quickly.

In a large pot, add the water, soybeans and toasted sesame seeds. Cover, bring to a boil and reduce to medium, cooking between 15 to 30 minutes until soften, depending on the soybean brand. Remove from heat and let cool slightly. Blend in two batches, until everything is completely smooth. It should look creamy and slightly grey at this stage.

Pour the mixture back into the pot and bring it up to a gentle boil, then lower to a simmer. This step matters more than it seems. Proper cooking helps remove the raw, beany taste and makes the soy milk safe and pleasant to drink.

Let it simmer for about 20 to 30 minutes, stirring occasionally and keeping an eye on it so it doesn’t foam over. Add sugar and salt. Taste and adjust. Note: It should be just lightly sweet, enough to round everything out but not overpower the sesame. On texture: If you like it richer, use less water. For something lighter and more drinkable, add a bit more.

Optional: Strain and squeeze well through a cheesecloth or nut milk bag into a clean pot or bowl. What you’re left with should be smooth, lightly thick, and silky.

Once cooled, carefully pour into jars and refrigerate. Soy milk can spoil quickly without preservatives. Drink within 5 days max.

HK Cha Chaan Teng Satay Beef Noodle Soup

 

A popular comfort staple at HK cafes (cha chaan teng) satay beef noodle soup 🍜 is not the kind of satay you expect from Southeast Asia (peanutty and spicy) but flavoured with a sauce called sa cha (often labeled as barbecue sauce). It is made of garlic, fish, dried shrimp and mild spices concocted into a dark brown, oily and gritty smoky flavourful sauce. It is very popular in Taiwan to use as a base for hot pot. Look for Bull Head as any Taiwanese would tell you... no other brand compares 😉!

I had a deep craving for satay noodles after coming back from Hong Kong. The classic is served with vermicelli however, instant ramen is also very popular. Even though I never order this nor craved it before, the image of this fine bowl kept popping up in my head and is on the tip of my tongue. Perhaps this is the very kind of food that reminds me of my short stay in HK, and how we didn't even venture into a cha chaan teng for their many western fusion delights that makes me yearn this iconic cafe bowl. After a bit of research, I'm happy to learn how super simple it was to make and so... into the kitchen I go.

Satay beef noodle soup, truffle omelet and Chinese tea at Cafe de Hong Kong

Breakfast line up queues at this iconic Markham spot

HK Satay Beef Noodle Soup

Serves 4

Prepared broth (I combine chicken and pork bones)

1 lb. beef fillet (any quick-cooking), thinly sliced

1/2 cup sa cha sauce (choose Bull Head)

1 tsp. sugar

1/2 cup water

3 Tbsp. neutral oil, divided

1 garlic clove, minced

1 shallot, minced

1 454 g pkg. vermicelli or 4 pkg. of instant ramen (reserve the seasoning packets)

2 green onions, thinly sliced

Toasted sesame seeds 

Marinade:

1 Tbsp. soy sauce

1 tsp. sugar

2 tsp. cornstarch 

1 Tbsp. neutral oil

2 Tbsp. water

Combine the marinade ingredients into a bowl and add the beef; mix well to evenly coat. Set aside for 30 minutes.

In a small bowl, combine sa cha sauce, sugar and water.

In a medium skillet/pan over medium-high heat, saute the beef in 1 Tbsp. oil, spreading around to cook evenly for a minute. Remove into a bowl. Add the remaining oil, and saute the garlic and shallot for a minute, then add the sacha sauce, allowing it to simmer for one minute, before adding back the beef and cooking until done about two minutes to absorb all the flavour.

Meanwhile, cook the vermicelli according to package instructions. Drain well.

Bring the prepared broth to a boil. (Note: for a vegetable side, try adding bak choy or choy sum to round out your meal).

Divide the noodles into four bowls, top with satay beef mixture, veggies (optional), ladle soup to cover and garnish with green onions and toasted sesame seeds. Serve with hot chili oil at the table.

Full Recipe: 

HK Satay Beef Noodle Soup

Serves 4

Prepared broth (I combine chicken and pork bones)

1 lb. beef fillet (any quick-cooking), thinly sliced

1/2 cup sa cha sauce (choose Bull Head)

1 tsp. sugar

1/2 cup water

3 Tbsp. neutral oil, divided

1 garlic clove, minced

1 shallot, minced

1 454 g package vermicelli

2 green onions, thinly sliced

Toasted sesame seeds 

Marinade:

1 Tbsp. soy sauce

1 tsp. sugar

2 tsp. cornstarch 

1 Tbsp. neutral oil

2 Tbsp. water

Combine the marinade ingredients into a bowl and add the beef; mix well to evenly coat. Set aside for 30 minutes.

In a small bowl, combine sa cha sauce, sugar and water.

In a medium skillet/pan over medium-high heat, saute the beef in 1 Tbsp. oil, spreading around to cook evenly for a minute. Remove into a bowl. Add the remaining oil, and saute the garlic and shallot for a minute then add the sacha sauce, allowing it to simmer for one minute, before adding back the beef and cooking until done about two minutes to absorb all the flavour.

Meanwhile, cook the vermicelli according to package instructions. Drain well.

Bring the prepared broth to a boil.

Divide the noodles into four bowls, top with satay beef mixture, ladle soup to cover and garnish with green onions and toasted sesame seeds. Serve with hot chili oil at the table.

And just a fun gallery at another favourite HK Cafe in Scarborough known for their gorgeous retro interior replicate of any cha chaan tengs. It's like I went back to HK without actually leaving 🇭🇰🚫✈😁- Cafe de Majestik! I was mesmerized and so happy to discover them! Check it out for their extensive cafe offerings and set combo meals for a group!