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