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Yield: 4 servings
2 lb Octopus; skinned
2 md Onions; finely chopped
1 c Garlic; finely chopped
1 Bay leaf
pn Oregano, dry
1/2 ts Fines herbes
1 c Wine, dry white
10 T Butter; divided
2 T Tomato paste
16 oz Tomato, whole, can
2 c Rice
Pound the octopus in order to tenderize it (not necessary if you
use the baby ones), and cut into cubes. Saut the onions in 1/4 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.
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OKTAPODI PILAFFI (Octopus Pilaf)