Octopus pilaf (oktapodi pilaffi)
Yield: 6 servings
Ingredients:
- 2 lb Octopus skinned 1 c Wine dry white
- 2 md Onions finely chopped Butter
- 1 c Garlic finely chopped 2 tb Tomato paste
- 1 Bay leaf 16 oz Tomato whole can
- 1 pn Oregano dry 2 c Rice
- 1/2 ts Fines herbes
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.
