Food and Wine by Jules

This dish was inspired by the appetizer at Acanto restaurant in Chicago. We loved it so much, we ordered it twice - in one meal! It had great spice and flavor, the octopus was firm but tender and the accompaniments of onion and fennel brought it to life.  I did some research and decided to try and make this at home to enjoy whenever I want!   I'm my own toughest critic and I think it turned out really really good!  My absolute toughest critic - my husband, said it was amazing off the bat and already better than the restaurant version!  You're welcome!  Enjoy!  Ingredients for marinade:  ~2 lb Octopus 1 yellow onion, chopped 6 cloves of garlic, chopped 2 tsp Aleppo pepper seasoning 2 tsp sea salt 2 tsp pepper 1 tsp oregano 1/2 cup white wine 1 bay leaf 1 TBSP olive oil 2 cups of seafood stock ( preferably homemade ) Directions for marinade:  1. In a medium pan, add olive oil over medium heat. Add onions, garlic and spices and saute for 5 minu...