Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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