2 lb Octopus, skinned

2 md Onions, finely chopped

1 c Garlic, finely chopped

1 Bay leaf

1 pn Oregano, dry

1/2 ts Fines herbes

1 c Wine, dry white

Butter 2 tb Tomato paste

16 oz Tomato, whole, can

2 c Rice

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.