1kg of little octopus of the coast
1kg onion, cut into julienne
4 cloves garlic, dry
1 bay leaf
150 cl of tomato sauce
150 cl of white wine
Oil and Salt
Cook the onion with oil and the garlic and the bay leaf in a saucepan. When the onion is well browned add the octopus, stir up the pan a little bit, and add the tomato sauce and white wine.
Cover and cook for 45 minutes until the octopus will be tender.
The recipe can also be made with squid or cuttlefish.