Grilled Octopus

Ingredients

• 4 L (16 cups) water
• 375 ml (1½ cups) red wine vinegar
• 60 ml (4 tbsp) coarse (Kosher) salt
• 2 bay leaves
• 1 1/2 kg (3¼ lb) octopus, trimmed and rinsed
• 30 ml (2 tbsp) red wine vinegar
• 1 lemon, juiced
• 4 cloves garlic, minced
• 250 ml (1 cup) olive oil
• Salt and freshly ground pepper, to taste
• Leaf lettuce, as required
• 1 lemon, in wedges