Little octopus with onion

20 JUL 2018


1 kg of little octopus

4 large onions

2 garlic

1 medium tomato

1 glass of dry white wine



Olive oil



Chop the garlic and grate the tomato. Cut the onion into the julienne, add salt and pepper and fry it with a little oil until it's half cooked. Add the chopped garlic and then the grated tomato. Incorporates ½ glass of white wine and let it reduce. Put out the fire.

In another skillet, sauté the octopus. Add the other half glass of white wine. Cook the octopus with the wine for 3 to 4 minutes. Now mix the octopus with the onion and cook over low heat until tender. Check the salt point.