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.

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