Recipe - Octopus Pilaf (Oktapodi Pilaffi)

2 pound Octopus, skinned
2 md Onions, finely chopped
1 cup Garlic, finely chopped
1 Bay leaf
1 pn Oregano, dry
One half teaspoon Fines herbes
1 cup Wine, dry white
Butter
2 tablespoon Tomato paste
16 ounce Tomato, whole, can
2 cup Rice

Pound the octopus in order to tenderize it, and cut into cubes. Saute the
onions inOne fourth pound 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
3One half cups water,One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini