|
Recipe Categories : | Greek
| Octopus | Seafood
| MAIN INDEX |
Serves : 6
Ingredients :
- 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 dry white wine
- butter
- 2 tbsp tomato paste
- 16 oz can whole tomatoes
- 2 cups rice
Preparation and Cooking Instructions :
- Pound the octopus in order to tenderize it, and cut into cubes.
- 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.
Stir well, cover and simmer over low fire for one hour, or until octopus
is tender.
- When octopus is cooked, place 3½ 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.
|
|
