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. Its delicious with boiled greens and
white retsina.