In a large wide pot combine 2 liters water, 200 ml white wine, bay leaves, peppercorns, crushed garlic, quartered onion and 1 tablespoon salt. Bring to a gentle simmer over medium heat.

Tenderize and poach octopus

If the octopus has a head full of water, remove and discard. To avoid curling, dip the octopus tentacles three times into the simmering liquid (tentacles curl when exposed to heat), then fully submerge the octopus. Reduce heat to low so the liquid barely simmers. Cover and poach gently until the thickest part of the tentacles is tender when pierced with a knife — about 45–60 minutes for a 1 kg octopus. Check at 40 minutes for doneness; cooking times vary.

Cool in poaching liquid

When tender, remove the pot from heat and let the octopus cool in the poaching liquid for 20–30 minutes to firm up and develop flavor. Remove octopus, reserve 100 ml of poaching liquid for potatoes if needed, and pat the octopus dry with paper towels.

Potatoes & olives

While the octopus poaches, prepare the potatoes. Place whole small potatoes in a pot, cover with cold water, add a pinch of salt and the reserved 100 ml poaching liquid (if using) or 50 ml water. Bring to a boil, then simmer until just tender when pierced — 12–15 minutes depending on size. Drain, let cool slightly, then halve or leave whole if very small.

Toss the warm potatoes in 2 tablespoons extra-virgin olive oil, mixed olives, chopped parsley, flaky sea salt and freshly ground black pepper. Keep warm or at room temperature until plating.

Pesto rosso (red pesto)

In a food processor combine drained roasted red peppers, sun-dried tomatoes, blanched almonds, grated Parmesan, 1 garlic clove, 1 tsp red wine vinegar, 0.75 tsp salt and 0.25 tsp black pepper. Pulse to a coarse paste.

With the processor running, stream in 80 ml extra-virgin olive oil until the mixture is emulsified but still slightly textured. Taste and adjust seasoning. If too thick, add 1–2 tablespoons water or reserved poaching liquid to loosen.

Char and finish

Preheat a grill pan or outdoor grill to high (very hot) and brush with a little olive oil. Slice the cooled poached octopus into 2–3 cm pieces across the tentacles and halve the head if desired.

Brush octopus pieces lightly with 1–2 tablespoons olive oil and season with a light pinch of salt. Place on the hot grill or grill pan and char for 1.5–2 minutes per side until you have good grill marks and a slight crisp on the edges. Avoid overcooking — you only want a quick char to develop flavor.

Remove charred octopus to a board, squeeze over fresh lemon juice and drizzle with remaining olive oil (about 1 tablespoon). Sprinkle with a little flaky sea salt.

Plate warm potatoes and olives, arrange charred octopus on top or alongside, and spoon generous dollops of pesto rosso around and over the octopus. Garnish with extra chopped parsley and an optional lemon wedge.