1 3/4 lb. octopus (thawed) 4 tbs. olive oil 2 large onions sliced salt and pepper 1 bay leaf 1/4 cup dry white wine Directions: Remove head section from octopus. Clean. Wash arms. Slice the octopus into bite-sized chunks. Cook in olive oil over medium flame about 10 minutes, turning regularly. Add onions, seasoning and wine. Cover and simmer gently until the octopus is tender, about 15 minutes. Serves 4
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.