In a large pot, combine 8 cups of water, one chopped onion, 4 smashed garlic cloves, 1 tablespoon of black peppercorns, and 2 tablespoons of kosher salt along with the juice of 1 lemon, several parsley stems, and 2 bay leaves. Bring this mixture to a boil, then add the baby octopus. Return to a boil, then reduce the heat to low and simmer gently for about 1 hour or until the octopus is tender yet firm.

Once the octopus is tender, carefully remove it from the pot using a slotted spoon, allowing any excess liquid to drip off. Discard the aromatics left in the pot for a cleaner flavor. Transfer the baby octopus to a bowl and set it aside, letting it cool slightly while you prepare the marinade.

In a separate bowl, whisk together 1/2 cup of extra virgin olive oil, a pinch of salt, and 1 teaspoon of dried red chili flakes, adjusting the heat to your preference. Pour this aromatic mixture over the warm octopus, tossing gently to coat each piece thoroughly. Let it cool for about 15 minutes before transferring covered to the refrigerator to marinate for at least 12 hours.

After marinating, heat your BBQ or skillet over medium-high heat until hot. Add a splash of canola oil to the cooking surface to prevent sticking. Place the marinated baby octopus on the grill or skillet, cooking for about 3 to 5 minutes until crispy.

Once the octopus is delightfully crispy, remove it from the heat and arrange it on a serving platter. Drizzle with fresh lemon juice and garnish generously with chopped parsley and a sprinkle of chili flakes. Serve alongside a refreshing Greek salad or crusty bread.