Orzo pasta yiouvetsi with octopus in the pot

A delicious dish which can be enjoyed anytime of the year but during the Lent is a very popular dish for those who fast. It is a traditional recipe which more or less can be found around Greece with minor changes but surely it is a good example of the cuisine of Paros island

Adapted from a recipe of Niki Mytarea
from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4-6 people):
1Kg of octopus (fresh or frozen)
500gr. of orzo pasta
1 yellow onion, grated
1 medium leek, finely chopped (both green and white part)
½ a water-glass of olive oil
1 large glass of white dry wine
1 cinnamon stick
1 pinch of ground allspice
1 small clove of garlic, minced (optional -my addition)
1 pinch of Boukovo pepper (or other hot pepper or hot paprika)
1 bay leaf (optional -my addition)
1 tsp of sugar
4 large ripe but firm tomatoes, peeled and finely chopped
1 tbsp of tomato paste
1-2 tbsp of flat-leaf parsley, finely chopped (optional -my addition)
black pepper
salt (if needed because octopus tends to be quite salty by nature, so be careful)

Method:
Clean the octopus, place it in a large pot, cover with the lid and cook it on medium heat. You don't need to add any water in the pot because octopus will release its own liquids. Cook until the juices are freed and the octopus has changed colour and it is soft.

Get the octopus out of the pot and cut into bite-size pieces. Strain the juices from the pot into a bowl and keep aside.

In the same pot (after you clean and dry it) warm the oil on medium heat and sauté the onion, the leek and the garlic (if used) for about 2 minutes stirring with a wooden spoon.

Add the octopus and the spices and stir. Pour over with the wine and allow the alcohol to evaporate. Add the octopus juices, the tomatoes, the sugar, the tomato paste, the parsley (if used) and 1 glass of water. Cover with the lid, turn the heat to medium-low and simmer for about 15-20 minutes or until the octopus is really tender. When ready transfer the octopus with a slotted spoon onto a plate and keep aside.

Add in the pot 3 glasses of water, turn the heat to medium and when it comes to the boil add the pasta. Orzo pasta tends to stick very easily on the bottom of the pots, so be careful and stir the pasta frequently with a wooden spoon.

When the orzo is cooked and most of the liquids are gone transfer the octopus back into the pot, check if any salt is needed, season with black pepper, gently stir and take off the heat.

Discard the cinnamon stick and the bay leaf and serve while it is still hot.