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Recipe by: sophie-charlotte
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See below ingredients and instructions 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.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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