Octopus with pomegranate

1 400-450gr octopus

2 tablespoons extra virgin olive oil

salt and pepper, freshly ground

1 bay leaf

2 ecodoses of water

1 small Tropea red onion

1 tablespoon Japanese rice vinegar

1 tablespoon cane sugar

3 tablespoons pomegranate grains

1, Into the cooker put 1 tablespoon of oil with the octopus, a pinch of freshly

ground salt and pepper, the bay leaf and 2 ecodoses of water. Close the lid

and cook for 20 minutes after the hiss.

2, In the meantime prepare the condiment. Cut the onion into very thin rounds

and place it to marinade in a dish with the remaining oil, vinegar and sugar.

3, At the end of cooking, turn off the heat, turn the valve to let the steam vent.

Let stand for 10 minutes then open the lid.

4, Transfer the octopus onto a cutting board and clean the tentacles using

kitchen paper to remove the skin. Cut the octopus into small pieces and arrange it on the

dishes. Complete with the onions, add the pomegranate grains, salt and pepper

to taste and serve.

Cooking the octopus in the pressure cooker and letting it cool down in its own juices

ensures the dish will be tastier and softer.