Categories: Fish/sea, Greek, Pilaf 
      Yield: 6 servings 
  
      2 lb Octopus, skinned                    1 c  Wine, dry white 
      2 md Onions, finely chopped                   Butter 
      1 c  Garlic, finely chopped              2 tb Tomato paste 
      1    Bay leaf                           16 oz Tomato, whole, can 
      1 pn Oregano, dry                        2 c  Rice 
    1/2 ts Fines herbes                    
  
  Pound the octopus in order to tenderize it, and cut into cubes. Saute the 
  onions in1/4 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.