Octopus Pilaf

Directions

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 tablespoon 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.