Ingredients

• 6-8 cups hot vegetable or fish stock
• 1 small octopus or 3 – 4 musk octopi, about 2 pounds / 1 kilo total
• 1 large red onion, finely chopped
• 1 fennel bulb, finely chopped
• 1 ½ cups Greek glasé rice or Italian arborio
• ½ cup dry red wine
• ½ cup ouzo
• ¼ cup extra virgin Greek olive oil
• 2 bay leaves
• 3-4 fresh thyme sprigs
• 5-6 whole black peppercorns
• 1 garlic clove, crushed
• Salt to taste
• Salt and pepper to taste