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Step 1
Fill a large saucepan with water and add bay leaves, peppercorns, vinegar and 1 tbs sea salt. Bring to a boil, then add the octopus and cook for 30 minutes or until tender.
Step 2
Meanwhile, to make the pico de gallo, combine all ingredients and set aside.
Step 3
Drain octopus and combine with the oil, garlic and sugar. Season well. Preheat a barbecue or chargrill to high. Cook the octopus, turning, for 4-5 minutes or until charred. Serve with pico de gallo and lime wedges to squeeze over.