Note: The cork is an old Italian tradition to help tenderize. Does it really help? Not sure, but it doesn’t hurt.
In a large pot, add all ingredients, cover with cold water, bring to a boil, and reduce to a simmer for 30 minutes. Drain, and place hot octopus in a bowl. Add liberal amounts of extra virgin olive oil, garlic, and fresh lemon juice. Let cool for several hours. To serve, separate legs. Grill over high charcoal heat until slightly charred. Serve with chickpea salad.
Combine ingredients. Let chill for an hour and serve with grilled octopus.