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1
Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.
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2
Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes.
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3
Add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid.
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4
Bring to a boil on medium-high heat.
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5
Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour.
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6
Swish the octopus legs around with the tongs to remove the dark reddish membranes.
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7
Drain the octopi, discarding the cooking liquid, and cool to room temperature.
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8
Marinade/Vinaigrette:
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9
Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil.
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10
Lower heat and simmer until reduced by half, about 5 minutes.
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11
Cool the vinegar mixture.
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12
Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated.
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13
Taste to adjust the seasoning and add lemon juice, salt and pepper to taste. Remove 1/3 of the vinaigrette and reserve for after grilling.
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14
Add octopi to bowl and toss marinade overnight.
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15
Preheat grill on high.
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16
Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette.
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17
Pour over the octopus and serve.
