If whole, rinse the octopus under cold water, remove the beak and sac if present, and pat dry. If frozen, thaw overnight in the refrigerator then rinse and pat dry.

Tenderize by Braising

In a medium saucepan large enough to hold the octopus, combine 1 cup white wine (or water), 2 tablespoons olive oil, 2 crushed garlic cloves, 2 bay leaves, and 1 tsp salt. Bring to a gentle simmer. Add the octopus, reduce heat to low so the liquid barely simmers, cover and braise until tender when pierced with a knife — about 45–60 minutes for a 1.5–2 lb octopus. Check at 30–40 minutes for doneness; a tender center means it's ready. Remove octopus and let cool slightly in the braising liquid.

Finish & Grill

When cool enough to handle, trim and separate tentacles if desired. Pat dry thoroughly with paper towels to ensure good charring. Toss octopus with remaining 2 tbsp olive oil, 0.5 tsp black pepper and a light pinch of salt. Heat a grill or grill pan over high heat until smoking hot. Grill tentacles 2–3 minutes per side until nicely charred and slightly crisp on edges. Remove from grill, squeeze lemon zest/juice over and set aside to rest 2–3 minutes.

Ceci (Chickpea) Bean Purée

Place 1 cup drained chickpeas, 3 tbsp extra-virgin olive oil, 1 minced garlic clove, 1 tbsp lemon juice, 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp chopped thyme/rosemary into a food processor. Pulse until smooth. With the processor running, add 2 tbsp reserved chickpea liquid or water as needed to reach a thick, spreadable consistency. Taste and adjust seasoning. Transfer purée to a warm shallow bowl or plate as the base for the octopus.

Balsamic Reduction & Finish

In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tsp honey or brown sugar (if using). Bring to a gentle boil then reduce heat to maintain a simmer. Cook, stirring occasionally, until the vinegar reduces to a syrupy consistency and coats the back of a spoon — about 8–12 minutes. Remove from heat and let cool slightly; it will thicken further as it cools. Taste and adjust sweetness or acidity as needed.

To plate: Spoon a generous smear of ceci purée onto each serving plate. Arrange grilled octopus tentacles on top. Drizzle 1–2 tbsp balsamic reduction over the octopus and around the plate. Sprinkle with flaky sea salt and chopped parsley, and serve with lemon wedges on the side.