In a large pot, combine 4 liters of water, 1 halved onion, 6 smashed garlic cloves, 1 teaspoon black peppercorns, 2 teaspoons kosher salt, 3 tablespoons lemon juice, 3 parsley stems, and 2 bay leaves. Bring to a boil over high heat. Add the baby octopus and reduce to a gentle simmer, cooking for about 1 hour.

After the octopus is tender, pour the contents of the pot into a colander to drain, discarding the used aromatics. Transfer the octopus to a large mixing bowl and allow it to cool slightly.

In a separate bowl, whisk together 1/2 cup extra virgin olive oil, 6 minced garlic cloves, and 2 teaspoons of lemon zest with 1 teaspoon of dried red chili flakes if using. Pour this marinade over the warm octopus and toss gently to coat evenly. Cover and refrigerate for at least 12 to 24 hours.

Heat your grill or skillet to medium-high heat. Add 1 tablespoon of canola oil, then add the marinated baby octopus, searing for about 4-5 minutes. Rotate occasionally until all sides are crispy.

Arrange the crispy marinated baby octopus on a serving platter and garnish with chopped fresh parsley and finely sliced red chili. Serve with lemon wedges.