1-First Step: Prepare the Braising Liquid Combine 4 liters of water, one halved onion (with skin), 6 smashed garlic cloves, 1 tsp black peppercorns, 2 tsp kosher salt, 3 tbsp lemon juice or apple cider vinegar, 3 parsley stems with leaves, and 2 bay leaves in a large pot. Bring to a boil to infuse aromatic flavors necessary for tenderizing the baby octopus.

2-Second Step: Braise the Baby Octopus Add the rinsed baby octopus to the boiling braising liquid. Return the pot to a boil, then reduce heat to a gentle simmer. Cook for 45 to 60 minutes until the octopus is tender test readiness starting from 45 minutes by piercing with a fork to ensure softness.

3-Third Step: Drain and Marinate Drain the octopus and discard the braising solids. While the octopus is still warm, place it in a bowl and pour over the prepared marinade made of ½ cup extra virgin olive oil, minced garlic, lemon zest, lemon juice, chili flakes (optional), salt, and black pepper. Toss thoroughly to coat. Allow to cool, then cover and refrigerate for 12 to 24 hours to absorb the bold flavors.

4-Fourth Step: Sear the Octopus Heat 1 tbsp canola or neutral oil on a grill plate or large skillet over medium-high heat. Place the marinated octopus carefully and sear for about 3 to 5 minutes, turning regularly. Aim to crisp all surfaces, especially the legs, until golden brown and texturally appealing.

5-Final Step: Garnish and Serve Transfer the crispy marinated baby octopus to a serving platter. Garnish with finely chopped parsley, sliced red chili, and fresh lemon wedges. Serve it alongside crusty bread, a garden salad, or a lemony crushed potato salad for a refreshing and tasty meal.