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.