Arroz de Polvo Octopus Tomato Rice

Rinse the octopus under cold water. Bring a large pot of salted water to a boil with the halved onion, 4 garlic cloves, and 1 teaspoon salt.

When the water is boiling vigorously, dip the octopus tentacles into the water 3 times (this helps them curl). Then submerge the whole octopus and simmer on low heat for 45 to 50 minutes until the flesh is tender when pierced with a knife.

Remove the octopus from the cooking liquid and let it cool slightly. Cut the tentacles into bite-sized pieces, approximately 3 centimeters each.

In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat. Add the chopped yellow onion and cook, stirring with a wooden spoon, until softened and translucent, about 5 minutes.

Add the remaining 6 cloves of minced garlic and cook for another 2 minutes until fragrant — Beatriz says you should smell it before you move on.

Add the chopped tomatoes and cook down for 8 to 10 minutes, breaking them up with your spoon, until they release their juices and the mixture thickens into a rich, vibrant sauce.

Add the white rice to the tomato sofrito and stir to coat each grain with the sauce.

Pour in 3 cups of water or octopus cooking liquid, season with salt and black pepper, and bring to a gentle boil.

Reduce heat to low, add the cut octopus pieces, cover and simmer for 18 to 20 minutes until the rice is tender and has absorbed the flavorful liquid.

Remove from heat and let the pot rest covered for 5 minutes — this finishes the rice softly.

Fluff with a fork, squeeze fresh lime juice generously over the top, and scatter fresh cilantro throughout.

Serve immediately in wide bowls with extra lime wedges on the side. This dish is meant to be shared around the table with joy.