Octopus Pilaf (Oktapodi Pilaffi)

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

  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.