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1
Combine the octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, the garlic, and one of the lemons, cut in half, in a saucepan along with water to cover.
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2
Turn the heat to medium, cover, and bring to a boil.
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3
Adjust the heat so that the liquid simmers slowly and cook until the octopus is tender, 30 to 90 minutes (check with the point of a sharp knife).
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4
Drain, discarding all the solids (except the octopus).
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5
You can prepare this 24 hours in advance up to this point; cover and refrigerate the octopus.
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6
Start a charcoal or wood fire or preheat a gas grill; the fire should be quite hot and the grill rack about 4 inches from the heat source.
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7
Cut the octopus into large serving pieces, brush it with half of the olive oil, and sprinkle it with salt and pepper.
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8
Grill it quickly, so that the outside browns before the inside dries out.
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9
Cut the remaining lemons into wedges.
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10
Brush the octopus with the remaining olive oil.
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11
Serve with lemon wedges, hot or at room temperature, garnished with the parsley.
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12
Much simpler: Cut cleaned squid into big rings (or use baby squid, cleaned but left whole) and skewer it.
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13
Grill or pan-grill it over quite high heat until browned, less than 5 minutes.
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14
Serve as directed or drizzled with Vinaigrette (page 600).
