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1
Heat 1 tablespoon of the olive oil in a large pot over medium heat.
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2
Add the onion, garlic and carrots and cook until the onions are clear, about 5 minutes.
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3
Add the tomato paste, wine, octopus and herbs.
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4
Cover with water and simmer until the octopus is fork-tender, about 3 hours.
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5
Meanwhile, run a knife along 1 side of each squid tube from the opening to the pointed end.
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6
Open the flap and score each piece, without cutting through the flesh.
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7
Place the squid in a bowl and toss with 1/4 cup of the olive oil, garlic, rosemary, 1/2 teaspoon salt, pepper and lemon.
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8
Marinate for 2 hours.
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9
Remove the octopus from the liquid and let cool slightly.
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10
Heat a grill, preferably using hard wood, until very hot.
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11
Cut the legs off the octopus at the base of the body and discard the body.
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12
Brush the legs with 2 tablespoons of olive oil, season with salt and pepper and place on the grill for a few minutes.
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13
Remove the squid from the marinade and place the tentacles on the grill.
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14
Add the squid bodies, laying them out flat.
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15
Cook the octopus legs until charred and cook the squid just until it turns opaque.
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16
Divide among 4 plates, drizzle with the remaining olive oil, season with salt and pepper and sprinkle with parsley.
