Steps

Place the parsley, bay leaves, caper berries, umeboshi plum, verjuice and 1 cup oil in a bowl and stir to combine. Add the octopus pieces and set aside to marinate for 25 minutes.
Place the remaining ¼ cup olive oil in a bowl with the vino cotto and pear and stir to coat pear.
Place a grill pan over high heat. Once smoking hot, place the pear slices on to sear and mark both sides. Remove from heat and set aside.
Wipe grill clean. Add octopus pieces, sear on all sides and cook until tender and cooked through, about 7-8 minutes. Remove from heat and set aside to rest for 1-2 minutes.
To plate, place slices of pear on the plate, top with octopus, season to taste and serve.

MasterChef