Octopus Vinaigrette

Peel and cut the red onion into small cubes.

In a small bowl, add the onion and drizzle with 3 tablespoons of vinegar, add ice cubes and cover with water.
Let it rest while preparing the octopus and the other ingredients - the longer the sauce, the less hot the onion gets.

Peel and slice 3 onions in thick half-moons.

In a pressure cooker, form a bed for the octopus. Place the octopus on top of the onions and add the bay leaves. Add water until the octopus is covered.

Cover the pan and cook over medium heat. After getting pressure, let it cook for another 7 minutes.

Turn off the heat and let the pressure come out completely before opening the pan.

Carefully open the pan and stick the thickest part of the octopus tentacle to check that the meat is tender. Otherwise, close the lid and let it cook for another 2 minutes, before you even get the pressure.

Remove the octopus and keep the remaining water in the pan to prepare a rice or risotto.

Cut the tomatoes into cubes, discarding the seeds. Finely chop the parsley. Drain the water from the onions.

Transfer the chopped vegetables and parsley to a medium bowl.

Cut and discard the head of the octopus. Cut the tentacles into slices Attention: remove and discard the membrane that connects the tentacles to the base of the octopus.

Add the octopus to the chopped vegetables. Drizzle with olive oil, 4 tablespoons of vinegar and mix gently.

Season with lemon zest, salt and pepper to taste.

Serve cold and have a good appetite!