Octopus Rice

This dish combines tender octopus with a rich, lightly spiced sauce. Meanwhile, fragrant basmati rice infused with star anise adds a subtle aromatic lift. Together, they create a balanced and satisfying meal that feels both comforting and refined.

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings People

Ingredients

Octopus and Sauce Ingredients:

500 g octopus fresh cleaned
2 tbsp olive oil
1 small onion finely chopped
2 cloves garlic minced
2 medium green chillies sliced
1 tsp smoked paprika
1 tbsp soy sauce
200 ml passata or crushed tomatoes
150 ml fish stock or water
salt to taste
black pepper to taste

Rice Ingredients:

150 g basmati rice
1 whole star anise
300 ml water
1 pinch salt

To Finish:

1 tbsp sesame seeds toasted
fresh coriander chopped or parsley

Instructions

The Octopus:

Rinse the octopus under cold water. Then cut it into bite-sized pieces. If the octopus is large, remove any tough sections. Pat dry before cooking.
500 g octopus

The Sauce Base:

Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until soft. Next, stir in the garlic and green chillies and cook for another minute.
2 tbsp olive oil, 1 small onion, 2 cloves garlic, 2 medium green chillies

Building the Flavour:

Add the smoked paprika and stir well. Then pour in the soy sauce, passata and fish stock. Mix everything together and bring to a gentle simmer. Taste and season as required.
1 tsp smoked paprika, 1 tbsp soy sauce, 200 ml passata, 150 ml fish stock, salt, black pepper

Cooking the Octopus:

Add the octopus pieces to the sauce. Stir to coat them evenly. Reduce the heat to low, cover, and let it simmer for 45–55 minutes. Stir occasionally. The octopus should become tender and the sauce should thicken slightly.

Cooking the Rice:

While the octopus cooks, rinse the basmati rice in cold water until the water runs clear. Add the rice to a saucepan with water, salt, and the star anise. Bring to a boil, then reduce to a low heat. Cover and cook for 10–12 minutes until the water is absorbed.
150 g basmati rice, 300 ml water, 1 pinch salt, 1 whole star anise

Rest the Rice:

Turn off the heat and let the rice sit covered for 5 minutes. Then remove the star anise and fluff the rice gently with a fork.

Final Touches:

Taste the octopus sauce and adjust seasoning with salt and pepper. If the sauce feels too thick, add a splash of water. If it is too thin, simmer uncovered for a few minutes.

Toasting the Sesame Seeds:

Place the sesame seeds in a dry pan over medium heat. Stir for 2–3 minutes until lightly golden and fragrant.

Serving:

Spoon the star anise rice onto plates. Top with the octopus and plenty of sauce. Alternatively serve one end rice and the other end octopus, the choice is yours. Finally, sprinkle over the toasted sesame seeds and optional herbs.
1 tbsp sesame seeds, fresh coriander

Equipment

Notes

Serving Notes:

This dish works well with a simple green salad or lightly steamed vegetables. A squeeze of lemon can also lift the flavours if desired. Serve immediately while hot for the best texture and aroma

Nutrition