Boil the octopus

• Place the octopus in a large pot with the whole garlic cloves, half the red onion, parsley stems and bay leaves.
• Cover with water and simmer gently until the octopus is tender.
• Let the octopus cool in the cooking liquid, then drain.

Cook the potatoes

• Boil the potatoes in salted water until fork tender.
• Drain and set aside.

Season the potatoes

• Toss the potatoes with olive oil, garlic powder, paprika, dried thyme, salt and pepper.
• Spread on a tray and roast until golden and crisp.

Make the parsley chimichurri

• Combine the chopped parsley, chili, minced garlic, shallot, extra-virgin olive oil, red wine vinegar, lemon juice, oregano and red pepper flakes in a bowl.
• Season with salt and pepper and mix well.

Grill the octopus

• Cut the cooled octopus into pieces.
• Grill over high heat, turning, until charred and heated through.

Assemble and serve

• Arrange the grilled octopus and roasted potatoes on a platter.
• Spoon the parsley chimichurri over the top and serve.