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    • Octopus and Rice Pilaf

    Mark Sharron
    Easy
    20 minutes
    2
    Octopus and Rice Pilaf is a classic Mediterranean dish that will please any seafood lover. This dish is simple to make yet incredibly flavorful and full of nutrients. The octopus is cooked until tender and combined with a savoury rice pilaf seasoned with oregano, thyme, garlic, and onion. The result is a delicious and satisfying meal perfect for any occasion.
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    Ingredients

    • 1 lb. octopus, cleaned and cut into 1-inch pieces
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 red bell pepper, diced
    • 1 cup long-grain white rice
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 2 cups vegetable broth
    • 1/2 cup dry white wine
    • 1/4 cup fresh parsley, chopped
    • Salt and pepper to taste

    Method

    • How to Make Octopus and Rice Pilaf
    • Rinse the octopus pieces under cold water and pat dry with paper towels.
    • Heat 1 tablespoon of olive oil in a large pot or deep skillet over medium-high heat.
    • Add the cleaned, cut octopus pieces to the pot and sear for 2–3 minutes until lightly browned.
    • Remove the octopus from the pot and set aside.
    • In the same pot, add the remaining 1 tablespoon olive oil.
    • Add chopped onion and cook over medium heat until translucent, about 3–4 minutes.
    • Add minced garlic and diced red bell pepper, sauté for another 2 minutes until fragrant and softened.
    • Stir in the long-grain white rice, mixing well to coat the grains in the oil and aromatics.
    • Sprinkle in dried oregano and dried thyme, stir to distribute evenly.
    • Pour in the dry white wine and let it simmer for 1–2 minutes to reduce slightly.
    • Add the vegetable broth, then return the seared octopus to the pot.
    • Season with salt and pepper to taste.
    • Bring the mixture to a gentle boil, then reduce heat to low.
    • Cover the pot with a tight-fitting lid and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.
    • Remove the pot from heat and let it stand, covered, for 5 minutes to finish steaming.
    • Fluff the rice gently with a fork and fold in the chopped fresh parsley.
    • Taste and adjust final salt and pepper if necessary.
    • For plating, spoon pilaf onto warm plates, arranging octopus pieces on top for visual appeal.
    • Garnish with extra parsley if desired and serve immediately.