Arroz con Pulpo Recipe: Easy Spanish Octopus Rice 2026

Arroz con pulpo is one of those dishes that surprises everyone at the table. It comes together easily because we start with cooked octopus, and the result is deeply savory and satisfying. It works just as well for a casual weeknight dinner as it does for a special occasion.

The key is using bomba rice, which absorbs plenty of liquid without turning mushy, and a good fish broth. The cooked octopus usually comes packed with a bit of gelatinous cooking liquid, and once warmed, that liquid becomes a flavorful broth you can add straight to the rice.

Serve it on its own or with a simple lettuce and tomato salad for a bright midday meal. Either way, this octopus rice delivers big flavor with very little fuss.

Ingredients for Arroz con Pulpo

This recipe makes 4 servings.

• 400 g cooked octopus, packaged
• 2 garlic cloves
• 1 large onion
• 1 small red bell pepper
• 3 tablespoons olive oil
• Salt
• 1 tablespoon choricero pepper pulp
• 4 tablespoons crushed tomato
• Ground black pepper, to taste
• 100 ml white wine
• 360 g bomba rice
• 1 liter fish broth

How to Make Arroz con Pulpo Step by Step

1. Warm the Octopus and Prep the Vegetables

First, microwave the 400 g of cooked octopus for 1 minute at 600 W. This turns the gelatin in the package into liquid, which you can use to flavor the rice. Reserve 3 tablespoons of that liquid and cut the octopus into bite-sized slices. Finely chop 2 garlic cloves and 1 large onion, and dice 1 red bell pepper into very small pieces.

2. Sauté the Garlic and Onion

Place a wide pot over medium heat with 3 tablespoons of olive oil. When the oil is hot, add the garlic and sauté for 1 minute. Add the onion, a pinch of salt, and cook for 5 minutes until the onion turns translucent.

3. Add the Red Pepper and Cook 10 Minutes

Add the red bell pepper and mix it well into the onion sofrito. Add another pinch of salt and let it cook over medium heat for 10 minutes.

4. Stir in the Choricero Pulp, Tomato, and Pepper

Next, add 1 tablespoon of choricero pepper pulp, mix, and cook for 1 more minute. Add 4 tablespoons of crushed tomato, fresh or canned, along with ground black pepper to taste, and cook for 3 minutes.

5. Pour in the Wine and Add the Rice

Raise the heat, add 100 ml of white wine, and let it cook for 2 minutes until it reduces. Stir in 360 g of bomba rice and mix it with the sofrito.

6. Add the Broth and Cook the Rice for 15 Minutes

Add 1 liter of fish broth along with the reserved octopus liquid, and let the rice cook over medium-high heat for 15 minutes.

7. Add the Octopus and Cook a Few Minutes More

After 15 minutes, add the sliced octopus, mix it into the rice, and let everything cook for 3 to 5 more minutes over medium-low heat. Keep an eye on the rice so it doesn't overcook and stays perfectly tender.

8. Let the Rice Rest Before Serving

Let the arroz con pulpo rest for a couple of minutes, and it's ready to serve.

Tips for the Best Arroz con Pulpo

Use Cooked Octopus for Convenience

Cooked octopus legs are easy to find in the refrigerated section of most supermarkets, and they save a lot of time. The package usually contains a little gelatinous cooking liquid, so warm it briefly in the microwave to liquefy it and add that liquid to the rice for extra flavor with minimal effort.

Choose Bomba Rice

Bomba rice has a great capacity to absorb liquid and doesn't easily turn mushy. That means your rice will consistently come out perfectly cooked, with each grain separate and tender.

How to Serve It

Depending on the occasion, you can serve this octopus rice alongside a festive starter, such as vol-au-vents filled with seafood pâté. A simple lettuce and tomato salad also works wonderfully to round out a midday meal.

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If you're anything like me, your kitchen rotation probably includes a little bit of everything — cozy comfort plates, tried-and-true dishes from around the globe, and sweets that make a crowd happy.

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