Oktapodi Pilaffi – Octopus Pilaf

Oktapodi Pilaffi - Octopus Pilaf
In Greek cooking, pilaf is a soft, creamy dish. This is great to serve as a main dish, or in smaller quantities, as a side dish or first course.
Cook time: 
Total time: 
  • 1 kg octopus, skinned
  • 2 medium onions, finely chopped
  • 1 cup garlic, finely chopped
  • 1 bay leaf
  • 1 pinch dry oregano
  • ½ teaspoon fines herbes
  • 1 cup dry white wine
  • butter
  • 2 tablespoons tomato paste
  • 440g can whole tomatoes
  • 2 cups rice
  1. Pound the octopus in order to tenderise it, and cut into cubes.
  2. Sauté the onions in 125g 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.
  3. Stir well, cover and simmer over low heat for one hour, or until octopus is tender.
  4. When octopus is cooked, place 3½ cups water,½ cup of octopus sauce and 2 tablespoons butter in a saucepan.
  5. Bring to a boil, add rice, stir, lower heat and simmer for 20 minutes.
To serve
  1. Shape the rice into individual mounds with a cup, and cover with octopus and remaining sauce.
This may be prepared ahead of time and re-heated in the oven before serving.

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