Octopus pilaf (oktapodi pilaffi)

Yield: 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.