Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Octopus, cleaned, skinned 4 Medium tomatoes, peel, seed
-and cut into small pieces -and chop
1/3 c Olive oil 1/4 t Powdered saffron
1 Leek trimmed to 1" above the 1 Garlic clove crushed
-white part, wash and chop 4 c Water
1 Onion, chopped 3/4 c White rice
1 Bouquet garni of thyme, Salt/pepper to taste
-fennel, bay leaf and celery

Heat oil in a heavy enemeled casserole. When oil is very hot, toss
in the pieces of the octopus and saute' over high heat, adding
salt/pepper. When the pieces are golden, add leek, onion and the
bouquet garni. When the leek turns golden, add tomatoes, saffron and
garlic.
Add enough water to cover the contents of the casserole by about
1/2". Cover and cook over low heat for one hour, adding water as
needed to keep level of the liquid constant. About 20 minutes before
serving add the rice. Submitted By ART BARRON On 12-30-94

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