Source:

Agisilaos Nostrakis

Milos Adventures 

http://milosadventures.gr

tel : +30 2287023809 

Ingredients:

• 1 octopus, cleaned (substitute Calamari cook near end to keep soft)

• 1 onion, finely chopped

• 2 garlic cloves, finely chopped

• Olive oil

• 1 glass of white wine

• 1 cup tomato sauce or grated fresh tomato

• 1 tablespoon tomato paste

• Risotto rice or orzo pasta

• Bay leaf

• A little cinnamon or allspice, optional

• Salt and pepper

• Fresh parsley

• Lemon zest, optional

Instructions:

1. Boil the octopus gently until tender, keeping some of the cooking water aside, as this will give extra flavor to the dish.

2. In a large pan, sauté the onion and garlic with olive oil until soft. Add the tomato paste, stir well, and then add the wine. Let it cook for a few minutes before adding the tomato sauce, bay leaf, pepper, and a little of the octopus cooking water.

3. Cut the octopus into small pieces and add it to the sauce. Let everything simmer together so the flavors combine.

4. Then add the rice or orzo and continue cooking slowly, adding more octopus broth when needed, until it becomes creamy and tender.

5. Finish with fresh parsley, a little lemon zest, and a drizzle of good olive oil.

6. The secret is to cook it slowly and let the octopus broth give all the flavor to the dish. 

Notes: