Place the cleaned octopus in a pot and cover with enough water. Add the bay leaf and vinegar of grapes to the pot. Bring to a boil and boil it for 30 minutes.
Remove octopus from the hot water, rinse very well and place it in a bowl. Drizzle with olive oil and add minced garlic and let it cool and rest at room temperature for 30 minutes.
Preheat a gas grill to medium-high heat.
Slice octopus tentacles and grill for 4-5 minutes per side, until they charred.
Remove it from heat and place in a bowl. Drizzle with olive oil and lemon juice. Season with salt and ground black pepper and then serve.
Tip: Garnish it with fresh parsley on top.