Baby Octopus with green olive relish from The Hog Island Book of Fish & Seafood: Culinary Treasures

Ingredients

• Big pinch of crushed red pepper flakes
• 2 pounds (910 g) cleaned baby octopus
• 1 cup (125 g) diced onion
• ½ teaspoon coarsely ground black pepper
• ½ teaspoon minced garlic
• 1½ cups (230 g) pitted green olives, such as manzanilla or picholine, chopped
• Grated zest and juice of 1 lemon
• ¼ cup (60 ml) extra-virgin olive oil
• 1 teaspoon drained capers, chopped
• 2 small bay leaves
• ½ cup (120 ml) dry white wine
• Kosher salt and freshly ground black pepper
• 2 large cloves garlic, smashed with the side of a knife
• Chopped fresh flat-leaf parsley, for garnish
• Lemon wedges, for serving