1/2 cup Greek extra virgin olive oil
2 medium onions, chopped fine
1 large octopus, about 2kg (cleaned and kept whole)
3/4 cup dry red wine
1/3 cup vinegar
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Pour the olive oil into a large pot and set the heat to medium. Add the onions and sautee until they soften, about 8-10 minutes.
Reduce the heat to medium-low and add the octopus, wine, bay leaves, salt and pepper. Cover and let the mixture heat for 10 minutes.
Set the heat to low and simmer for 40 minutes. The octopus needs to become tender but not fully cooked.
When done cooking, remove the bay leaves.
Cut the octopus into smaller pieces and place in a serving dish.
Pour the leftover liquid over the octopus.