Octopus Cooked In Wine
Instructions:
- 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
- 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.
- Serves 4