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2 x ca. 450 g | Octopus, skinned |
1 Tasse | Garlic finely chopped |
1 Prise | Oregano, dry |
1 Tasse | Wine, dry white |
2 Esslöffel | tomato paste |
2 Tasse | rice |
2 mittel | Onions finely chopped |
1 | Bayleaf |
1/2 Teelöffel | Fines herbes |
| butter |
16 x ca. 30 g | Tomato, whole, can |
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.
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