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.

Shenzhen Eats: Heritage Flavours, Future City

Our first foray into China was a dream come true 🇨🇳💗... finally I made it to my motherland mid-life and being able to bring my sons was beyond surreal and unforgettable! In Shenzhen, a city that moves at lightning speed, food becomes a place to pause. Centuries-old techniques unfold against a skyline pulsing with innovation, and every meal feels like a dialogue between past and future. On every level, Shenzhen delivered 👊💥.

From the theatrical precision of Peking duck, the experience begins in the details. Carved tableside, it's texture, technique, and timing coming together in a single, fascinating moment.

Enjoying with my favourite Chinese green tea 🍵

That first crackle of shattering duck skin wrapped in a soft pancake… pure texture, pure joy. Crisp, succulent, and layered with just the right balance of condiments- sweet, savoury, and fruity (melon strips). The reason my cousin living in HK, takes the metro over with friends, just for. Feeling privileged I got to experience it with her and my boys 🥰.

And dim sum, with over an hour queue proves why they are a local favourite. Gorgeous traditional ambience, affable warm service with table-side tea pouring and steaming bamboo baskets reveal treasure after treasure. Succulent, delicious and truly memorable 🤤!  

Each bite is restrained, intentional, and deeply rooted in craft.

And just when you think you’ve experienced the full spectrum, Shenzhen shifts gears. One of our most memorable meals in Asia was an all-you-can-eat live seafood buffet popular in Futian, where abundance meets interactivity 😍. Think rows of tanks and trays filled with clams, snails, crawfish, crabs, oysters, shrimp 🐚🐌🦞🦀 and even prized abalone, ready to be DIY scooped and steamed table-side. 

At around $50 CAD per person (no tax, no tips), it feels almost unreal for the quality and variety, a true celebration of freshness and value, and undeniably, delicious in the most satisfying way.

So many variety of clams and snails.

Stir-fry and sushi stations hum alongside open grills, while two full fridges offer an endless rotation of cold teas, sodas, and fruit drinks.

 

Choose between boiling or steaming tableside.

And then, as if the city insists on one more moment of awe, the night closes with the Shenzhen Light Show at Civic Centre in Futian CBD. Over 1.18 million LED lights ripple across 43 skyscrapers in a synchronized, music-driven display that lasts just 15 minutes, yet lingers far longer. A perfect reflection of Shenzhen itself: vibrant, precise, and impossible to forget 谢谢深圳 😘 Just incred!!!

Maybe my most noteable experience this trip... and by fluke! An early morning solo stroll to find a replacement luggage for the one we carried over- literally, with a broken handle for a timely media-crowd performance in front of a robotics shop 🤖.

I mean, this is Shenzhen. Not long ago, farmland.

Now? Robots that dance like humans.

A city that transformed in just a few decades from rural beginnings into China’s tech powerhouse.

The future isn’t coming… it’s already here.

Click to watch this robot dance

So fluid, human-like, so unrobot like what we're use to- think Robocop. Also, pet robot dogs are a thing. I encountered one on a HK bus, the "dog" was placed in a corner and when the owner was ready to get off he scooped it under his arm and activated it when placed on the sidewalk. World, are we ready!!? 

Best Ever New England Clam Chowder

There are certain dishes that feel like instant comfort, and for me New England Clam Chowder sits firmly at the top of that list especially during winter. I am a super fan of this classic for good reason. It delivers all the C elements of soup heaven in one bowl: creamy, clammy, and chunky in the best possible way. Each spoonful feels nostalgic and indulgent at the same time, with tender clams, soft potatoes, and a rich, velvety base that never goes out of style. And then there is the bacon. That smoky, savoury note weaves through the chowder and quietly takes it from excellent to unforgettable.

A great casual chowder to complement a weeknight meal (my boys' classmates go ga ga over this 😋) or as an elegant dinner prelude to entertain guests.

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings. Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. 

Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedge and chopped bacon.

New England Clam Chowder is more than just a soup. It is a reminder of why simple, well balanced ingredients endure for generations. When made with care, it is deeply satisfying without being fussy, hearty without being heavy. The creaminess comforts, the clams bring the sea, the chunks give it substance, and the bacon adds that divine smoky touch that keeps you coming back for another bowl. Serve it with good sour dough bread for an instant classic combo!

Does anyone still cook out of their instant pot in Dec 2025??? Here is a Instant Pot Clam Chowder recipe from my former post that worked super deliciously. Check it out, scroll down to mid section.

Instant Pot Clam Chowder

Full Recipe:

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings.
Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedges and chopped bacon.