Octopus Pilaf ~ Oktapodi Pilaffi

• 2 lb octopus, skinned
• 2 medium onions, finely chopped
• 1 cup garlic, finely chopped
• 1 bay leaf
• 1 pinch dry oregano
• ½ tspn fines herbes
• 1 cup wine, dry white
• butter
• 2 tbsp tomato paste
• 16 oz can whole tomatoes
• 2 cups rice

1. Pound the octopus in order to tenderize it, and cut into cubes.
2. Sauté the onions in ¼ lb butter until golden brown; add garlic, bay leaf, oregano, fines herbes, and octopus. Sauté for a few more minutes; then add tomato paste, whole tomatoes and wine.
3. Stir well, cover and simmer over low fire for one hour, or until octopus is tender.
4. When octopus is cooked, place 3½ cups water,½ cup of octopus sauce and 2 tbsp butter in a saucepan.
5. Bring to a boil, add rice, stir, lower heat and simmer for 20 minutes.
6. To serve, shape the rice into individual mounds with a cup, and cover with octopus and remaining sauce.
7. Cooks note : This may be prepared ahead of time and re-heated in the oven before serving.

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