Octopus in ink with rice

Octopus in ink with rice

Course: Main dish, Main dish
Cuisine: Galician, Galician
Keyword: rice, ink, octopus, octopus, rice, ink
Calories: 574.23kcal

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings 2 serves


  • 250 g octopus cooked
  • 250 g rice
  • 500 g broth from cooking the octopus
  • 1 tsp sweet paprika
  • 1 tomatoes small, peeled, grated or shredded
  • 2 clove of garlic filleted
  • 8 g concentrated cuttlefish ink (2 bags)
  • olive oil
  • salt

Step by step instructions

  • The first thing to do is to cut the octopus with scissors. Reserve.
  • In the pan, brown the filleted garlic cloves in oil.
  • When the garlic is golden brown, add the tomato. Be careful, it jumps a lot. Add a pinch of salt and sauté, stirring, so that the water evaporates.
  • Add the octopus and the two teaspoons of paprika. Stir well.
  • Add the rice and sauté it a little to loosen it.
  • Add the broth with the ink and stir so that it is well distributed. Season.
  • Cook, covered, until the broth evaporates, approximately 15-20 minutes.


Calories: 574.23kcal | Carbohydrates: 106g | Protein: 28.29g | Fat: 2.36g | Saturated Fat: 0.55g | Polyunsaturated Fat: 0.65g | Monounsaturated Fat: 0.49g | Cholesterol: 60mg | Sodium: 1459.95mg | Potassium: 724.15mg | Fiber: 2.58g | Sugar: 1.48g | Vitamin A: 1059.32IU | Vitamin C: 13.43mg | Calcium: 114.24mg | Iron: 8.02mg

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