Grilled Octopus and Calamari

4 fresh, tenderized baby octopus, (¼-⅓ pound each) cleaned (see note) 4 calamari, heads removed, cleaned Salt and pepper to taste #189; teaspoon red pepper flakes (optional) #188; cup extra virgin olive oil, plus more for drizzling 3 tablespoons balsamic vinegar 1 fresh lemon, juice divided 1 tablespoon parsley, chopped Heat grill on high. Cut off the octopus heads and discard. Turn octopus inside out and locate beak in the middle of the tentacles; cut the beak off or push it through top and discard it. Wash well. Cut small, thin ends off the tentacles and discard. Place octopus and calamari in large bowl; season with salt, pepper and red pepper to taste. Add oil, vinegar and half the lemon juice; mix well. Do not let sit for more than a few minutes. Grill octopus 7-10 minutes per side; calamari 5-7 minutes per side. Do not overcook or they will turn rubbery. Remove from grill, place in covered dish and let rest 5 minutes. Cut calamari in small rings and place on serving dish. Cut octopus in half, place around calamari. Drizzle with additional olive oil, remaining lemon juice and parsley. Serves 10 to 12 as appetizer. Cook's note: Look for tenderized, raw baby octopus at Joe Caputo's Sons Fruit Markets.