Arroz de Polvo

🛒 Ingredients

• #Vegan “Octopus” & Base;
• 300 g king oyster mushrooms or jackfruit (chopped into bite‑sized pieces, to mimic tender texture)
• 1 large onion, finely diced.. 2 cloves garlic, crushed
• 1 red bell pepper, diced.. 1 yellow bell pepper, diced
• 2 ripe tomatoes, chopped or 200 g canned chopped tomatoes
• 2 tbsp olive oil.. 1 tbsp tomato paste.. 1 tsp smoked paprika
• ½ tsp dried oregano.. Sea salt and black pepper to taste
• #Rice & Broth;
• 300 g short‑grain or arborio rice
• 700–750 ml vegetable stock (add a pinch of seaweed powder for authentic briny depth, optional)
• Fresh parsley or coriander, chopped, for garnish
• 1 tbsp lemon juice (optional, for fresh finish)

👩‍🍳 Instructions

1. 1

   Prep the base: Heat olive oil in a large heavy‑based pot or deep pan over medium heat. Add the onion and cook until soft and translucent, then add the garlic and cook for another minute until fragrant. Stir in the mushrooms or jackfruit, sauté for 4–5 minutes until lightly golden and firm at the edges.

2. 2

   Build flavour: Add the bell peppers, tomato paste, chopped tomatoes, smoked paprika, oregano, salt, and pepper. Stir well and cook for 3 minutes to let the flavours blend.

3. 3

   Cook the rice: Add the rice and stir for 1 minute so every grain is coated in the rich mixture. Pour in the warm vegetable stock, stir once, then bring to a gentle simmer. Lower the heat, cover, and cook for 25–30 minutes — do not stir again, so the rice absorbs all the liquid evenly and stays moist.

4. 4

   Finish: When all liquid is absorbed and rice is tender, turn off the heat. Leave covered for 5 minutes to rest. Fluff gently with a fork, stir in lemon juice if using, and scatter generously with fresh herbs.

5. 5

   Serve: Enjoy hot straight from the pot or dish it out — perfect with a simple green salad or crusty bread.