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Title: Octopus Pilaf (Oktapodi Pilaffi)
Categories: Seafood Greek
Yield: 6 Servings

2lbOctopus, skinned
2mdOnions, finely chopped
1cGarlic, finely chopped
1 Bay leaf
1pnOregano, dry
1/2tsFines herbes
1cWine, dry white
2tbTomato paste
16ozTomato, whole, can

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.