A Dream and Too Much Rice

I was 13 when I decided to make Arroz de Polvo — my favorite dish, hands down. I had watched my mom cook it a hundred times, and I thought, “How hard can it be?” So I grabbed the pot, chopped the onions and garlic, and confidently added... 1.5 kilos of rice.

That’s when things went sideways. The octopus was barely visible under all that rice, and I was starting to panic. But my mom, always calm and full of love, just smiled, threw in some shrimp, and said, “We’ll make it work.” And we did. That night, we sat around the table, laughing over a giant pot of seafood rice. It was far from perfect, but it was full of heart — and that’s what made it unforgettable.

My mom, Tereza, came to Portugal from Cape Verde when she was just 18. She raised me and my sisters in a small apartment on Rua Fernando Pessoa. Life wasn’t always easy, but our home was warm, loud, and full of flavor. She cooked every day, four meals a day, no shortcuts — just love, care, and bold Cape Verdean-Portuguese flavors that shaped my childhood.

Arroz de Polvo wasn’t just a meal in our house — it was the meal.

The Cultural Heart of Octopus in Portugal

In Portugal, polvo (octopus) is a big deal. It’s part of our coastal identity and shows up on many festive tables, especially during Christmas. Traditional dishes like Polvo à Lagareiro (grilled with garlic and olive oil) or Polvo Guisado (braised in tomato and wine) are slow-cooked, comforting, and full of history. Octopus is one of those ingredients that takes patience, which is why it’s often seen as an act of love.

What Makes Arroz de Polvo So Special

Arroz de Polvo is our version of seafood rice, but it’s not flashy. It’s warm, rich, and full of flavor — the kind of dish that tastes like home. The octopus is simmered slowly in a tomato-based broth with onions, garlic, bay leaf, and a splash of wine. Then comes the rice, soaking up every bit of that savory, ocean-kissed sauce.

Like many dishes in Portuguese cuisine, it’s simple at heart, but deep in meaning. It speaks to who we are — resourceful, proud, and always close to the sea.

From My Family Kitchen to Yours

Today, I make it here at Lisboa Café just like I did back then (with slightly less rice). And every time, it brings me back to that tiny kitchen, that overfilled pot, and the laughter that started it all.

If you’ve never tried Arroz de Polvo, I’d love to cook it for you. It’s a little taste of home — and a whole lot of heart.