• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Oktapodi Pilaffi (Octopus Pilaf)

  • Recipe Submitted by on

Category: Greek, Seafood

 Ingredients List

  • 2 lb Octopus; skinned
  • 2 md Onions; finely chopped
  • 1 c Garlic; finely chopped
  • 1 Bay leaf
  • 1 pn Or gano, dry
  • 1/2 ts Fines herbes
  • 1 c Wine, dry white
  • 10 tb Butter; divided
  • 2 tb Tomato paste
  • 16 oz Tomato, whole, can
  • 2 c Rice


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. It's delicious with boiled greens and white retsina.

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