Oktapodi Pilaffi (octopus Pilaf) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Octopus, skinned
2 medium: Onions, finely chopped
1 cup: Garlic, finely chopped
1: Bay leaf,
1 pinch: Or gano, dry
1/2 tsp: Fines herbes,
1 cup: Wine, dry white
10 tbsp: Butter, divided
2 tbsp: Tomato paste,
16 ounce: Tomato, whole, can
2 cup: Rice,
Directions:
Pound the octopus in order to tenderize it (not necessary if you use
the baby ones), and cut into cubes. Saut the onions in 1/4 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. Its delicious
with boiled greens and white retsina.
Source from luhu.jp
the baby ones), and cut into cubes. Saut the onions in 1/4 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. Its delicious
with boiled greens and white retsina.
Source from luhu.jp