Grilled Octopus with Pearl Millet, Carrot Medallions & Herb Oil

For the Octopus

• 1 medium octopus (cleaned)
• 1 bay leaf
• ½ lemon
• 1 garlic clove
• Salt to taste

For the Millet Base

• 1 cup pearl millet (or cooked quinoa for backup)
• 2 cups vegetable broth (gluten- and soy-free)
• 1 small carrot, sliced into medallions
• Salt and olive oil

For the Crispy Shallots

• 2 shallots, thinly sliced
• ½ cup arrowroot starch or gluten-free flour
• Avocado or olive oil (for frying)
• Salt

For the Herb Oil

• ½ cup fresh parsley or basil
• ¼ cup olive oil
• 1 small garlic clove
• Salt and pepper to taste
• Juice of ¼ lemon