Similar to a risotto, this Portuguese dish has short-grain rice fried in olive oil to remove the glutens in it, then mixed with red wine and octopus broth, fresh tomatoes and homemade peri-peri sauce (made with jalapeños, chilli peppers, olive oil and garlic). Adorning the pool of al dente rice are chunks of tender boiled octopus and a small wad of cilantro leaves, this latter I find very useful in cutting through the rich flavour of the stock.

Fun fact: the black bird figurine on the wall behind is andorinha, a sculpture popularised in Portugal to commemorate the spirit of returning home. Andorinha are a species of swallow that migrate to Portugal every summer to set up their lifelong home with their partner.