In a large pot, bring roughly 6 cups of water to a rolling boil. Add in chopped onion, smashed garlic, black peppercorns, salt, lemon juice, parsley stems, and bay leaves. Once boiling, gently lower the rinsed baby octopus into the pot. Simmer on low heat for about 1 hour, checking for tenderness at the 45-minute mark.

While the octopus is braising, prepare your marinade by combining minced garlic, extra virgin olive oil, and chili flakes in a mixing bowl. Once the octopus is ready, carefully transfer it to the bowl using tongs, keeping the braising liquid hot. Pour the hot marinade over the octopus and toss gently to combine.

After tossing the octopus in the marinade, cover the bowl with plastic wrap and allow it to cool slightly. Once cooled, transfer the octopus to an airtight container, ensuring it’s submerged in the marinade. Refrigerate for at least 12-24 hours.

Heat a BBQ hot plate or skillet over medium-high heat and pour in enough canola oil to coat the bottom. Once the oil is shimmering, remove the octopus from the marinade, allowing excess to drip off. Sear the octopus for 3-5 minutes until it turns golden brown and crispy.

Once your octopus is perfectly crispy, carefully remove it from the pan and place it on a serving platter. Garnish with freshly chopped parsley, sliced red chili, and a drizzle of lemon juice. Serve alongside lemon wedges.