Filippo Berio Grilled Octopus and Arugula Salad

Ingredients

• 2 cups dry white wine
• 4 cloves garlic, halved
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 cleaned octopus (about 3 lb)
• 1/3 cup Filippo Berio Olive Oil, divided
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 red pepper, quartered
• 4 cups baby arugula
• Pinch flaked sea salt (optional)
• 2 tbsp Filippo Berio Raspberry Balsamic Glaze