1 3/4 lb. octopus (thawed)
4 tbs. olive oil
2 large onions sliced
salt and pepper
1 bay leaf
1/4 cup dry white wine
Serves 4
Remove head section from octopus. Clean. Wash arms. Slice the octopus into bite-sized chunks. Cook in olive oil over medium flame about 10 minutes, turning regularly. Add onions, seasoning and wine. Cover and simmer gently until the octopus is tender, about 15 minutes.