Mulberry Pomegranate

Octopus Pilaf

Fasting Friendly, Fish and seafood
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octopus pilafi

χταπόδι πιλάφι
Course Main Course
Cuisine Greek
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4

Ingredients

  • 1 Octopus about 1 kg
  • 3 Brown onions finely chopped
  • 3-4 Tomatoes
  • 1/2 tablespoon Tomato paste I use Greek brand Kyknos
  • 1 wine glass White wine
  • 500 g 'Kitrino' or 'Bonnet' rice
  • 2 Bay leaves
  • 2 sticks Cinnamon
  • 5 wine glasses Hot water
  • Sophia's chilli puree to taste
  • Salt and pepper to taste
  • 4 tbsp Extra Virgin Olive Oil
  • Flat leaf parsley finely chopped, to serve

Instructions

  1. Thoroughly wash the octopus, clean it by removing the teeth and eyes, and cut into small pieces.

  2. Boil the octopus in a dry pot for around 10 minutes. Strain off any of the water released by the octopus and set the octopus pieces aside.

  3. Pour 4 tbsp of olive oil into the pan, add the chopped onion and sauté along with the octopus pieces. Add the white wine and let the alcohol cook off.

  4. Briefly blanch the tomatoes in boiling water, peel them, rub on a grater and pass through a colander. Add the fresh tomato to the pan along with the tomato paste and chilli puree (if using). Only just bring to the boil and then add the 5 glasses of hot water. Add the bay leaves and cinnamon. Boil all together until the octopus is tender.

  5. While the octopus is boiling, clean the rice well to remove the excess starch. Pour the rice into the pan. Stir and let the rice just simmer until tender, around 20 minutes, the rice should have absorbed all of the sauce. Season to taste. Serve hot or warm. You can add freshly chopped parsley and ground black pepper, if preferred.

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