Moroccan · Main course
Safi Octopus & Rice in Tomato
Safi's boats bring in octopus by the crate, and this dish simmers it slow with tomato, garlic and paprika until meltingly tender, then folds in rice to soak up the deep, sweet sauce. Rich and satisfying, it is a coastal one-pot that turns a chewy catch into something silky and comforting.
- Prep
- 20 min
- Cook
- 80 min
- Total
- 100 min
- Serves
- 5
- Level
- Medium
Ingredients
- 1 kg octopus, cleaned
- 250 g rice
- 3 tomatoes, grated
- 1 onion and 5 garlic cloves, chopped
- 2 tbsp tomato paste
- 1 tbsp paprika and 1 tsp cumin
- 1/4 tsp cayenne
- 6 tbsp olive oil
- 1 bunch coriander, chopped, salt and pepper
Method
- 1
Tenderise the octopus
Simmer the octopus in water for about 40 minutes until a knife slides in easily, then drain and cut into pieces.
- 2
Build the sauce
Warm the oil, cook the onion and garlic, add paprika, cumin, cayenne, tomato paste and grated tomato and reduce to a rich sauce.
- 3
Braise together
Add the octopus pieces and simmer gently 20 minutes so it soaks up the sauce and turns tender.
- 4
Cook the rice
Stir in the rice and enough water to cook it, and simmer, covered, until the rice is tender and has absorbed the sauce.
- 5
Finish
Stir through coriander, adjust seasoning and serve hot.
Chef's tips
- Pre-simmer the octopus until tender before it meets the sauce; adding it raw leaves it rubbery.
- A pinch of the octopus cooking water added to the rice deepens the seafood flavour.
- Let the rice absorb the tomato sauce slowly for a rich, cohesive finish rather than a soup.
Frequently asked questions
How do I know the octopus is tender?
A knife or skewer should slide easily into the thickest part of the tentacle; if it resists, keep simmering, as octopus toughens if undercooked.
Can I use frozen octopus?
Yes; freezing actually helps tenderise octopus, so good-quality frozen octopus, thawed, works very well in this braise.