Char-Grilled Baby Octopus 1 lb. PanaPesca Baby Octopus 4 cups vegetable stock 2 cups white wine juice of one lemon Marinade:    1 cup virgin olive oil    4 oz. balsamic vinegar    4 oz. white wine    2 oz. lemon juice    3 cloves of garlic, crushed    freshly ground black pepper Bring stock, wine and lemon juice to the boil, add the octopus and simmer gently until octopus is tender. Drain and cool. Mix all marinade ingredients together. Pour over cooked octopus and let stand for at least three hours or preferably overnight. Heat barbecue or char grill till very hot and quickly sear the octopus until crispy. Serve with wedges of lemon.