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+--- Thread: Octopus Pilaf (/showthread.php?tid=297262)
Octopus Pilaf - tubeN2 - 12-31-2006
2 lb Octopus, skinned
2 med Onions, finely chopped
1 cup Garlic, finely chopped
1 x Bay leaf
1 pch Oregano, dry
1/2 tsp Fines herbes
1 cup Wine, dry white
Butter
2 tbl Tomato paste
16 oz Tomato, whole, can
2 cup Rice
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.