Put the octopus in a pan with cold water, add one onion and bay leaf. Cover and simmer about 40 minutes. Turn on the grill and when hot put the octopus roasting. When browned cut the octopus in slices and wrap with carrots and boiled shrimp, onion and garlic (minced). Place in a salad bowl, season with olive oil, vinegar and chopped parsley, mix well and serve.