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Put baby octopus in a saucepan half full with salted cold water, add the bay leaves.
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Put the saucepan over high heat and bring to a boil.
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Reduce the heat to medium low and let simmer from 20 to 35 minutes. Check from time to time the tenderness of the octopus by using a knife.
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Drain the baby octopus and cut them into small pieces, tentacles and heads. You may leave one octopus or 2 for garnishing.
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Make a marinade with salt, pepper, paprika, soy sauce, tabasco, vinegar, and lemon. Add the cut octopus and mix well in the marinade then set aside.
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In a saucepan, heat olive oil over medium high heat.
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Sauté the onion and garlic in the heated oil for 2 to 3 minutes, stirring occasionally.
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Add in the chopped tomato, ginger and Stir for few minutes until the vegetables are soft. You may need to add 1/3 cup water to avoid the stickiness of the vegetables to the pan.
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Add in the cut octopus and let simmer for 5 minutes, stirring from now and then.
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Add in the chopped cilantro, mix well and turn off the heat.
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Serve with rice or anything you like.