In a large pot, combine 4 cups of water, 1 halved onion (skin on), 4 smashed garlic cloves, 1 tablespoon black peppercorns, 2 teaspoons kosher salt, ¼ cup lemon juice, a handful of parsley stems, and 2 bay leaves. Bring to a boil over medium-high heat, then add 1 pound of baby octopus. Reduce the heat to low and let it simmer for about 1 hour, checking for tenderness at the 45-minute mark until the octopus becomes tender.

Once the baby octopus is tender, carefully remove it from the pot using a slotted spoon, discarding the aromatics. Place the octopus on a cutting board and allow it to cool slightly. This step is crucial before marinating; it helps the flavors absorb better into the octopus.

In a mixing bowl, whisk together ¼ cup extra virgin olive oil, 3 minced garlic cloves, the zest of 1 lemon, another ¼ cup of lemon juice, 1 teaspoon of salt, and optional red chilli flakes to your heat preference. Once the baby octopus has cooled, pour this fragrant marinade over it and toss gently to coat each piece thoroughly.

After coating the octopus with the marinade, cover the bowl with plastic wrap. Refrigerate the marinated baby octopus for at least 12 hours or up to 24 for the best flavor infusion.

When ready to cook, preheat your BBQ grill or skillet over medium-high heat, adding 2 tablespoons of canola oil to the skillet or greasing the grill. Once heated, place the marinated octopus on the grill or in the skillet. Cook for 3-5 minutes, turning occasionally until the octopus legs are golden brown and crispy.

Transfer the crispy marinated baby octopus to a serving platter. For an elegant touch, garnish with freshly chopped parsley, slices of large red chilli for color, and extra lemon wedges on the side.