This hearty Greek-inspired dish combines tender, slow-simmered octopus with a robust sauce of garlic, onions, and canned tomatoes. The octopus is first pounded to ensure tenderness, then braised until it falls apart in your mouth. Served atop a simple, buttery rice pilaf, this meal offers a comforting balance of savory seafood and aromatic herbs like oregano and fines herbes. It is an excellent choice for a special weeknight dinner or a casual gathering where you want to impress with traditional Mediterranean flavors. The dish reheats beautifully, making it a practical yet elegant option for home cooks.
Octopus Pilaf (Oktapodi Pilaffi
Description
This hearty Greek-inspired dish combines tender, slow-simmered octopus with a robust sauce of garlic, onions, and canned tomatoes. The octopus is first pounded to ensure tenderness, then braised until it falls apart in your mouth. Served atop a simple, buttery rice pilaf, this meal offers a comforting balance of savory seafood and aromatic herbs like oregano and fines herbes. It is an excellent choice for a special weeknight dinner or a casual gathering where you want to impress with traditional Mediterranean flavors. The dish reheats beautifully, making it a practical yet elegant option for home cooks.Ingredients
Directions
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Pound the octopus vigorously with a meat mallet to tenderize the meat, then cut into bite-sized cubes.
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In a large heavy-bottomed pot or Dutch oven, melt 1/4 lb of butter over medium heat.
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Add the chopped onions and sauté until golden brown and softened, about 5-7 minutes.
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Stir in the garlic, bay leaf, oregano, and fines herbes, cooking for 1 minute until fragrant.
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Add the octopus cubes to the pot and sauté for a few minutes to seal the meat.
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Stir in 2 tablespoons of tomato paste, the can of whole tomatoes (crushed by hand), and the dry white wine.
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Bring the mixture to a gentle simmer, cover the pot, and cook on low heat for one hour, or until the octopus is fork-tender.
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While the octopus simmers, prepare the rice: In a separate saucepan, bring 3 1/2 cups of water, 1/2 cup of the hot octopus cooking sauce, and 2 tablespoons of butter to a boil.
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Add 2 cups of rice to the boiling liquid, stir once, then lower the heat to the minimum setting.
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Cover the rice saucepan tightly and simmer for 20 minutes, or until the liquid is absorbed and rice is tender.
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To serve, spoon the cooked rice onto plates and shape into individual mounds using a cup.
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Ladle the tender octopus and remaining tomato sauce generously over the rice mounds.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 303.1kcal
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 26.1mg2%
- Total Carbohydrate 62.0g21%
- Dietary Fiber 19.4g78%
- Sugars 3.1g
- Protein 8.6g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish can be prepared ahead of time. Store the octopus stew and rice separately in the refrigerator. Reheat gently in the oven covered with foil, or on the stovetop with a splash of water or wine to loosen the sauce.
Serving suggestion: This pairs beautifully with boiled greens (such as chard or spinach) and a glass of white retsina wine for an authentic Greek experience.
Ingredient note: The original ingredient list did not specify rice, butter for the rice, or the tomato paste/canned tomatoes mentioned in the directions. Standard pilaf proportions (2 cups rice) and the quantities found in the directions (1/4 lb butter for sauté, 2 tbsp butter for rice, 2 tbsp tomato paste, 16 oz whole tomatoes) have been inferred for completeness.
