2 lb Octopus; skinned
2 md Onions; finely chopped
1 c  Garlic; finely chopped
1    Bay leaf
1 pn Or gano, dry
1/2 ts Fines herbes
1 c  Wine, dry white
10 tb Butter; divided
2 tb Tomato paste
16 oz Tomato, whole, can
2 c  Rice

Pound the octopus in order to tenderize it (not necessary if you use the
baby ones), and cut into cubes. Saut the onions in 1/4 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.