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1
Wash octopus well and cut into large cubes.
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2
Take a pan and boil it without adding water.
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3
Octopus will produce a lot of juice and it will boil in it., eliminating the need to add any water.
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4
Add half the balsamic vinegar, bay leaves, cinnamon sticks, pepper and cover it to let it boil over low heat.
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5
Even though octopus will produce its own juices, keep an eye on it and if you notice that there is need to add a bit of water, do so.
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6
The more you cook octopus on low heat, covered, the more it becomes tender.
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7
After 45 minutes, uncover pan and taste the octopus.
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8
If its tender, add onions, olive oil, remaining balsamic vinegar, and sugar.
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9
Stir and let it cook for another 1 hour.
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10
This time we have to add water, just enough to cover octopus.
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11
Keep in mind that the secret of this dish is to always have an eye on the food and cook over low heat.
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12
This dish needs care and you actually dont have to be precise with the ingredients.
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13
When you see that the dish is running out of its own juices, add water.
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14
If 45 minutes have passed and octopus is not that tender yet, add more balsamic vinegar because it helps to make it tender.
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15
Dont add salt because octopus is salty by itself!
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16
Leave the salt for last.
