1) Pour the red wine vinegar and wine into a large pan, add the octopus and bay leaves and bring to the boil. 2) Boil with the lid on, on a low heat, for 40-60 minutes, until cooked but still with a bit of bite. Keep an eye on it, the octopus should release enough water, but if need be, add a little. 3) When done, remove the octopus from the pan and reserve the juices. 4) Pour 2 tbsps olive oil into a very hot frying pan, add the octopus and fry for a minute or so until crispy. 5) Add the onions and the garlic, along with 1-2 tbsps of olive oil and stir. 6) Cook for about 5 minutes, stirring occasionally. 7) Deglaze with the balsamic vinegar and wait for it to evaporate. 8) Pour in the reserved cooking juices, and the honey. 9) Season well with freshly ground pepper cook for a further 3-5 minutes, until juices have dissolved. 10) Sprinkle with the chopped parsley and lemon wedges.