This dish is called octapodi kokkinisto in Greek. For many, cooking octopus may seem daunting - but I assure you, it couldn't be easier. Never add water; you want the octopus to cook in its own juices for best flavour.
1 kg octopus, cut into 8cm pieces
3/4 cup (185ml) olive oil
8 small red onions, cut into thin wedges
3 bay leaves
2 cups crushed tomatoes
1/2 teaspoon sea salt
1 pinch freshly ground black pepper to taste
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Place the octopus pieces into a large saucepan. Cover and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. Uncover and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
Drizzle the octopus with olive oil then stir in the onions and bay leaves. Cook and stir until the onions have softened, about 10 minutes. Add the tomatoes, salt and pepper. Reduce heat to medium-low, cover and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. Cook uncovered for the last 10 minutes if the sauce is too thin.