Octopus Salad - cooking recipe

Ingredients

1 (1 lb.) baby octopus
sugar to taste
1/2 onion, sliced
1/4 c. olive oil
2 Tbsp. white wine vinegar
freshly ground pepper
parsley
salt

Preparation

Place octopus with dash of sugar in water to cover in medium size saucepan.
Heat to boiling; reduce heat and simmer, covered, until tender, about 45 minutes.
Cool completely.
Remove octopus; drain.
Peel dark skin from octopus; discard.
Coarsely chop body and tentacles.
Combine octopus, onion, oil and vinegar in a small bowl.
Refrigerate, covered, 1 hour.
Toss well.
Season to taste with pepper and salt.
Garnish.