| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Seafood, Greek | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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