Orexa ditali pasta with octapus

Ingredients
500g ditali Orexa pasta
1 potato
About 1kg of octopus
1 onion, whole
1 lemon, juiced
1 lemon, sliced into round thin pieces
2 tablespoons of chives, chopped
1 pint of multicolor cherry tomatoes, halved
6 tablespoons extra virgin olive oil
Salt and black pepper, to taste

Directions
Bring a pot of water to boil and add octopus, one whole onion and salt. Cook approximately 30 minutes, or until tender.
Set aside and allow the octopus to cool in the broth for several hours.
Peel and dice potatoes and boil in salted water for approximately 5 minutes, or until thoroughly cooked; drain and set aside.
Meanwhile, cook ditalini pasta according to package directions. Drain and toss with 1 tablespoon of olive oil and lay the pasta down flat on a sheet pan and set aside to cool down.
Brush octopus and lemon pieces with olive oil, place on the grill and char well. Alternatively, you can char them on a very hot, slightly greased cast iron pan.  Cut octopus into small pieces and toss in a bowl with cooked pasta, potatoes, cherry tomatoes, lemon juice, grilled lemon pieces and chives.
Add olive oil and salt and pepper to taste.