Octopus with chilli rice

Tender braised octopus with spicy chilli rice is an excellent dish for a casual lunch with friends.

  • 4 hrs 20 mins cooking
  • Serves 8
  • Print


Octopus with chilli rice
  • 800 gram (1½ pounds) canned diced tomatoes
  • 2 (400g) brown onions, chopped finely
  • 6 clove garlic, sliced thinly
  • 1 dried bay leaf
  • 1 litre (4 cups) water
  • 1.5 kilogram (3 pounds) large octopus, cleaned
  • 1 1/2 cup (300g) jasmine rice
  • 1 cup fresh coriander(cilantro), coarsely chopped
  • 2 fresh long red chillies, chopped finely


Octopus with chilli rice
  • 1
    Combine tomatoes, onion, garlic, bay leaf and the water in 4.5-litre (18-cup) slow cooker, add octopus, season. Cook, covered, on high, 3½ hours.
  • 2
    Carefully remove octopus from cooker to board. Stir rice into cooker, cook, covered, on high, 30 minutes.
  • 3
    When octopus is cool enough to handle, discard black skin, cut octopus into large chunks. Return octopus to cooker for remaining cooking time of rice.
  • 4
    Serve octopus and rice sprinkled with coriander and chilli.


Ask the fishmonger to clean the octopus for you.

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