Chtapodi me Kritharaki — Greek Octopus and Orzo

Drain the thawed octopus and put it in a pot without adding water. Add the bay leaf, cinnamon stick, and allspice, then cover tightly. Cook over low heat; within five minutes, the octopus will begin releasing its own juices and the pot will fill with liquid. Insert a skewer into the thickest part of a tentacle near the body. It is ready when the skewer slides in easily and the flesh does not stick to it.

Lift the octopus out with a slotted spoon and set it on a plate. Strain the dark liquid left in the pot into a separate container; it is essential to the dish, so do not discard it. When the octopus is cool enough to handle, cut the tentacles into 3 cm pieces and chop the head.

Add the tomato paste and cook for 1 minute, then add the grated tomato and black pepper. Cook until the sauce thickens and oil separates around the edges and rises to the surface. Do not add salt yet; the octopus juices are salty, and you will taste and adjust the seasoning in the next step.

Add the reserved octopus juices and 800 ml water, then bring to a boil. Taste and add salt if needed. Add the orzo and cook, stirring occasionally; orzo tends to stick to the bottom of the pot. When the orzo is tender to the bite, plenty of liquid should remain in the pot.

Return the chopped octopus to the pot and heat for 3 minutes. Remove the cinnamon stick and bay leaf. Take the pot off the heat, cover it, and let it rest for 5 minutes; the orzo will absorb the remaining liquid. Sprinkle with chopped parsley and serve.