| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Seafood, Greek | 4 | Servings |
INGREDIENTS
| 2 | lb | Octopus; skinned |
| 2 | md | Onions; finely chopped |
| 1 | c | Garlic; finely chopped |
| 1 | Bay leaf | |
| 1 | pn | Or gano, dry |
| 1/2 | ts | Fines herbes |
| 1 | c | Wine, dry white |
| 10 | tb | Butter; divided |
| 2 | tb | Tomato paste |
| 16 | oz | Tomato, whole, can |
| 2 | c | Rice |
INSTRUCTIONS
Pound the octopus in order to tenderize it (not necessary if you use the baby ones), and cut into cubes. Saut the onions in 1/4 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.
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