Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Octopus, skinned 1 c Wine, dry white
2 md Onions, finely chopped Butter
1 c Garlic, finely chopped 2 tb Tomato paste
1 Bay leaf 16 oz Tomato, whole, can
1 pn Oregano, dry 2 c Rice
1/2 ts Fines herbes

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.

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