2 lbs Octopus, skinned
1 cup Garlic, finely chopped
1 pinch Oregano, dry
1 cup Wine, dry white
2 tbsp Tomato paste
2 cup Rice
2 med Onions, finely chopped
1 Bay leaf
1/2 tsp Fines herbes
Butter
16 oz Tomato, whole, can
Directions
Pound the octopus in order to tenderize it, and cut into cubes.
Saute the onions in¼ 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 3-½ cups water,½ 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