Oktapodi Pilaffi (Octopus Pilaf)

This comforting Oktapodi Pilaffi combines tender, slow-simmered octopus with fluffy rice in a robust tomato-based sauce. Infused with aromatic onions, garlic, oregano, and fines herbes, the dish offers a perfect balance of savory depth and Mediterranean brightness. The octopus becomes melt-in-your-mouth tender after a gentle hour-long simmer, while the rice absorbs the flavorful broth for a satisfying base. Ideal for a cozy weeknight dinner or a special family gathering, this one-pot wonder requires minimal effort but delivers restaurant-quality results. Serve with a crisp white wine for an authentic taste of Greece.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 806.1

Dietary: Gluten-free

Description

This comforting Oktapodi Pilaffi combines tender, slow-simmered octopus with fluffy rice in a robust tomato-based sauce. Infused with aromatic onions, garlic, oregano, and fines herbes, the dish offers a perfect balance of savory depth and Mediterranean brightness. The octopus becomes melt-in-your-mouth tender after a gentle hour-long simmer, while the rice absorbs the flavorful broth for a satisfying base. Ideal for a cozy weeknight dinner or a special family gathering, this one-pot wonder requires minimal effort but delivers restaurant-quality results. Serve with a crisp white wine for an authentic taste of Greece.

Ingredients

2 pound Octopus; skinned
2 md Onions; finely chopped
1 cup Garlic; finely chopped
1 Bay Leaf
1 pn Or gano, dry
1/2 teaspoon Fines herbes
1 cup Wine, dry white
10 tablespoon Butter; divided
2 tablespoon Tomato paste
16 ounce Tomato, whole, can
2 cup Rice

Directions

1
If using whole octopus, pound it gently to tenderize the meat; cut the octopus into bite-sized cubes.
2
Melt 4 tablespoons of butter in a large heavy-bottomed pot over medium heat.
3
Add the chopped onions and saut until golden brown and translucent, about 5-7 minutes.
4
Stir in the garlic, bay leaf, oregano, fines herbes, and octopus cubes.
5
Saut the mixture for 3-4 minutes until the octopus begins to turn opaque.
6
Add the tomato paste, crushed whole tomatoes, and dry white wine, stirring to combine.
7
Bring to a simmer, cover the pot, and cook over low heat for 1 hour, or until the octopus is tender.
8
Reserve 1/2 cup of the cooking sauce and set aside for the rice.
9
In a separate saucepan, combine 3 1/2 cups water, the reserved 1/2 cup octopus sauce, and 2 tablespoons butter.
10
Bring the liquid to a boil, add the rice, stir once, then reduce heat to low and cover.
11
Simmer the rice for 20 minutes until tender and liquid is absorbed.
12
To serve, shape the cooked rice into individual mounds on plates.
13
Top each rice mound with the tender octopus and spoon the remaining sauce over the top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 806.1kcal

% Daily Value *
Total Fat 35.0g54%
Saturated Fat 19.8g99%
Cholesterol 80.6mg27%
Sodium 336.7mg15%
Total Carbohydrate 112.7g38%
Dietary Fiber 24.9g100%
Sugars 14.2g
Protein 16.1g33%

* 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

Storage: This dish can be prepared ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop, adding a splash of water if the sauce has thickened too much.

Serving Suggestion: Traditional accompaniments include boiled greens (such as spinach or chard) and a glass of white retsina wine.

Ingredient Note: If using baby octopus, pounding is not necessary as they are naturally tender. Ensure the octopus is thoroughly cleaned before cooking.

Keywords: greek, octopus, pilaf, rice, tomato, oregano, garlic, onion, seafood, mediterranean, simmered, dinner, comfort food, herbs, wine, main course, traditional, one pot, flavorful, tender

Read it online: https://www.chefs-mate.com/recipe/oktapodi-pilaffi-octopus-pilaf/