Octopus with Cannonau

dispose of

1 kg of octopus
extra virgin olive oil
1 large onion, finely chopped
2 bay leaves
red wine Cannonau di Sardegna
salt to taste

procedure

Clean the squid by cutting the head and removed the entrails. Eliminate the beak, rinse and pat dry with paper towels. Put the octopus, oil, onion and bay leaf in a large pot and cook, uncovered, over medium heat, stirring occasionally, for 20 minutes until the liquid is almost completely absorbed. Add the wine, bring to a boil, then reduce heat and let Simmer, covered, for 15 minutes until the octopus is tender. Serve hot or cold.