Braising - Put all the braising liquid ingredients in a large pot and bring to a boil over high heat. Add octopus, bring back up to the boil, then reduce the heat to low so the water is simmering very, very gently. Scoop off and discard scum off the surface when it accumulates.

Braise 1 hour until tender, first checking at the 45 minute mark, or until octopus is tender (take a little nibble to check!).

Drain octopus in a colander. Pick out and discard the bay leaves, onion etc. Transfer octopus into a bowl.

Marinate - Mix marinade ingredients in a bowl. Pour over the octopus (while still hot). Toss, allow to fully cool, cover with cling wrap then marinate overnight in the fridge. (Note 4)

Cook until crispy (BBQ) - Heat a BBQ hot plate on medium high until hot. Spread oil across the hot plate. Use tongs to transfer the octopus onto the BBQ (leave residual oil behind), spread out and cook for 3 to 5 minutes, rotating as needed to brown all over, and most especially ensuring the legs are golden and crispy. (Stove - use a large skillet, cook in 2 or 3 batches).

Serve - Pile octopus on a plate. Sprinkle with parsley and chilli, add lemon wedges. EAT and be happy! Serve with bread for mopping or see Note 4 for crushed potatoes pictured in post dressed with residual marinade.