Octopus Pilaf (Oktapodi Pilaffi)

Categories: Seafood | Greek

Serves: 6 Servings

Ingredients:

• 2 lb Octopus, skinned
• 2 md Onions, finely chopped
• 1 c Garlic, finely chopped
• 1 Bay leaf
• 1 pn Oregano, dry
• 1/2 ts Fines herbes
• 1 c Wine, dry white
• Butter
• 2 tb Tomato paste
• 16 oz Tomato, whole, can
• 2 c Rice

Instructions:
Pound the octopus in order to tenderize it, and cut into cubes. Saute the
onions in1/4 lb butter until golden brown; add garlic, bay leaf, oregano,
fines herbes, and octopus. Saute for a few more minutes; then add tomato
paste, whole tomatoes and wine. Stir well, cover and simmer over low fire
for one hour, or until octopus is tender. When octopus is cooked, place
3-1/2 cups water,1/2 cup of octopus sauce and 2 Tbsp butter in a saucepan.
Bring to a boil, add rice, stir, lower heat and simmer for 20 minutes. To
serve, shape the rice into individual mounds with a cup, and cover with
octopus and remaining sauce. This may be prepared ahead of time and
reheated in the oven before serving. It's delicious with boiled greens and
white retsina.