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Ingredients (serves 4)

1000 grams octopus

1 onion

6 T olive oil

1 tomato

2 cloves garlic

1 bay leaf

1/2 c white wine

1 stick cinnamon

Chilli to taste

500 grams rice


Salt to taste

Ground black pepper to taste


Cut the octopus into 1-centimetre slices and set aside. Chop the onion. Heat the oil in a cooking pot and fry until clear. Peel and purée the tomato. Chop the garlic. Add both to the onion and cook over low heat for 10–15 minutes.

Remove from heat. Pour off any excess oil and add the octopus. Fry over low heat and add the remaining ingredients. Add the rice and broth (three times the volume of the rice). Season with salt and pepper. Cover and cook over low heat for 20 minutes. Rest for a few minutes and serve immediately.

arroz pulpo