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Arroz de Polvo (Rich Red Wine Braised Octopus Rice)
A saucy, full-bodied São Vicente rice dish brimming with tender red wine-braised octopus, sweet bell peppers, and fresh cilantro.
The story
On the maritime island of São Vicente, Arroz de Polvo is the beloved centerpiece of leisurely Sunday family lunches, celebrated in the coastal port city of Mindelo where fishermen land fresh daily octopus. Cape Verdeans simmer the cephalopod directly in dry full-bodied red wine and alliums without adding external water, capturing the animal's natural purple liquor to deeply flavor and tint the broth. In island culinary practice, the dish is always served 'malandrinho'—distinctly loose, wet, and saucy—bridging the textural gap between a thick risotto and a hearty seafood soup.
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