Octopus rice Malandrinho to the Minho

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  • kg of octopus
  • 100 g of sausage meat
  • 1 dl of olive oil
  • 2 onions
  • 2 cloves of garlic
  • 1 bunch of parsley
  • 1 bay leaf
  • 1 dl of white wine
  • 400 gr of rice
  • Black olives
  • Salt and pepper


Clean the octopus by removing all the viscosity and beat it with a block of wood to soften. Rinse well in running water and put it in a saucepan with water to boil, add onion, to bake.

Once cooked ( check if it was soft ), cut it into small pieces for your dates and book the cooking water ( duly coada ). In a pan to make a stir fry with olive oil, garlic and onion, chopped.

When the onion begins to brown discard the bay leaf ( without the rod in the middle), and parsley. Join then the wine and 3.5 parts of water for each part of the rice.

When you begin to boil, add the rice, add the salt and pepper to taste, add the slices of sausage and stir everything well leaving to cook on a low heat for 15 minutes until you open.

When you remove from heat keep lid on for a few minutes, remove the parsley and bay leaf. Join then the octopus already cut, mix well and serve in container warm, decorated with a few feet of parsley and olives.

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