5-6 onions, thickly cut
2-3 cloves of garlic, finely chopped
4-5 bay leaves
2 cans of tomato (or plenty of ripe tomatoes)
1/3 glass white wine
1/2 glass red wine vinegar (approx.)
To soften the octopus, cut into pieces and boil in a pan for 30 minutes and drain (keep the broth, we need it later). In the meantime…
Lightly fry the garlic and onions in a large, deep pan (which has a lid). Add the boiled octopus and the bay leaves and stir for 3-4 minutes. Add the wine and let it cook for 3-4 minutes more on low heat.
Add the tomatoes, peppercorns, vinegar and some salt, and some of that broth you had from boiling the octopus. Put the lid on and let it simmer for 90 minutes, or until the octopus is really tender. Check every now and then so that the liquid doesn’t run out, add some more water if it does. If you don’t like vinegar much, use less.
Serve it with rice. You can use the octopus broth to make the rice, it makes it yummy.