Creamy octopus rice (arroz meloso con pulpo) is a Spanish rice dish similar to paella, but with a creamier, looser consistency. It’s usually made with octopus, rice and a mix of vegetables and seasonings.
Start by cooking the octopus until tender, then cut it into small pieces. In a separate pan, sauté chopped onion, garlic and bell pepper until soft, then add chopped tomato and cook for a few minutes until it breaks down.
Add the rice to the pan and stir well to coat the grains in the oil and spices. Then add the octopus with enough water or stock to cover everything, and bring to a boil.
As the rice cooks, stir it occasionally and add more liquid as needed to keep it creamy. You can also add other vegetables or seasonings, such as peas, paprika or saffron, to boost the flavor.
Creamy octopus rice is usually served warm, garnished with chopped parsley and lemon wedges. It’s rich and full of flavor, with a creamy texture that sets it apart from traditional paella, and it’s especially popular in Spain’s coastal regions.