Make sure the octopus has been well beaten to tenderize it when you buy it.
Wash it carefully and discard the ink sac.
Cut octopus into bite size pieces.
Saute the onions in the olive oil until soft and golden.
Add octopus, salt and pepper, and bay leaf and stew for 10 minutes.
Add wine and enough water to cover.
Bring to a boil, cover, and simmer for about 1 hour or until octopus is tender.
Octopus is served as a hot hors d'oeuvre, or may be served as a main dish with BICE PILAF.