Octopus with onions

Preparation

Clean, wash and drain the octopuses.
Sauté the octopuses with the extra virgin olive oil, wine, bay leaf, salt and pepper, and set aside.
Fry the onion and, when dark, add the garlic and octopus.
With the pan covered, let it blow until the octopuses are cooked, adding bits of water if necessary.

Variations:
You can put tomato in the sauce.
You can make a stir-fry with onion, garlic, parsley and tomato.
Potatoes can be added a little before finishing cooking the octopus.
The dish can be finished with a mince of garlic and parsley.
It can be done with larger octopuses. In this case, you need to cut them into pieces and add them when the onion is half done. If they are very large, they need to be pre-boiled.