Oktapodi pilaffi (octopus pilaf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Octopus; skinned |
| 2 | mediums | Onions; finely chopped |
| 1 | cup | Garlic; finely chopped |
| 1 | Bay leaf | |
| 1 | pinch | Or gano, dry |
| ½ | teaspoon | Fines herbes |
| 1 | cup | Wine, dry white |
| 10 | tablespoons | Butter; divided |
| 2 | tablespoons | Tomato paste |
| 16 | ounces | Tomato, whole, can |
| 2 | cups | Rice |
Directions
Pound the octopus in order to tenderize it (not necessary if you use the baby ones), and cut into cubes. Saut the onions in ¼ 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 3-½ cups water, ½ 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.