Octopus pilaf (oktapodi pilaffi)

6 servings

Ingredients

Quantity Ingredient
2 pounds Octopus, skinned
2 mediums Onions, finely chopped
1 cup Garlic, finely chopped
1 Bay leaf
1 pinch Oregano, dry
½ teaspoon Fines herbes
1 cup Wine, dry white
Butter
2 tablespoons Tomato paste
16 ounces Tomato, whole, can
2 cups Rice

Directions

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 3-½ 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.

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