Octopus Pilaf (Oktapodi Pilaffi)

OCTOPUS PILAF (OKTAPODI PILAFFI)

6 Preparation Time :

Categories : Seafood Greek

Amount Measure Ingredient -- Preparation Method -- -- --

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. - - - - - - - - - - - - - - - - - -