Chargrilled Baby Octopus With Pico De Gallo

Steps

1. In a large saucepan, combine water, bay leaves, peppercorns, vinegar, and 1 tablespoon of sea salt. Bring the mixture to a boil, then add the octopus. Cook for approximately 30 minutes, or until tender.
2. While the octopus is cooking, prepare the pico de gallo by mixing all its ingredients in a bowl. Set aside until ready to serve.
3. Once the octopus is tender, drain it and mix with olive oil, garlic, and sugar. Season generously. Heat a barbecue or chargrill to high and cook the octopus, turning occasionally, for 4-5 minutes until lightly charred. Serve with the prepared pico de gallo and lime wedges for squeezing over.