Ingredients (serves 2):
1 fresh octopus (about 1 kg), to be washed clean
2 big onions, to be peeled and sliced into rings
3 pips garlic, to be peeled and finely sliced
a handful of parsley, to be washed, dried and plucked
2 tbsp olive oil
salt & ground black pepper to taste
In a medium-sized pot, place octopus. Add water to about 2 or 3 cm high (from bottom of pot) and add 2 tsp salt. Bring to a slight boil and put on lid. Simmer over medium heat for about 40 minutes. Once done, remove octopus to a bowl and leave it aside. Once cooled down, cut the tentacles away from main body. By using a small knife, scrape the skin off. Then, cut the main body to bite pieces.
In a medium-sized pan, heat olive oil over medium to high heat. Add octopus pieces and stir-fry for about two minutes. Then, add onion rings.
Stir-fry until onion rings started to brown. Then, add sliced garlic and parsley.
Stir-fry over high heat for a minute of two. Season with salt & ground black pepper to taste. Serve hot with baguette.