Directions

1. In a large stock pot, bring the water, vinegar, salt and bay leaves to a boil. Add the octopus, return to the boil, reduce the heat and simmer for 1 hour. Drain, cut the octopus in half lengthwise and place in a bowl.
2. In another bowl, combine the ingredients for the marinade. Pour over the octopus and turn carefully to coat well. Cover and refrigerate overnight.
3. Preheat the barbecue.
4. Place the octopus halves on the grill and cook over high heat to mark both sides and heat through.
5. Cut the octopus into 2.5 cm (1 in) pieces.
6. Place the octopus pieces on a serving platter, garnished with lettuce and lemon wedges.