Add the balsamic vinegar, red wine and bay leaf to a pan over a medium heat. Bring to a simmer and reduce until thick enough to coat the back of a spoon. Remove from the heat and allow to cool.

Combine the saffron, chilli flakes and lemon juice in a small bowl and leave to steep for a few minutes. Stir through the mayonnaise and set aside.

Segment half the orange. Dice the chorizo, slice the olives, chop the capers and parsley, and trim the endive lettuce.

Squeeze the remaining orange half into a bowl. Whisk in the olive oil and season with sea salt and cracked black pepper.

Heat a griddle pan over a medium-high heat. Season the octopus with sea salt and drizzle with olive oil.

Sear the octopus for 3–4 minutes until lightly charred and heated through, brushing with the balsamic glaze as it cooks.

Add the chorizo to the pan and cook until crisp. Transfer to a bowl with the orange, olives, capers, dill, sundried tomatoes and endive lettuce. Toss with the dressing.

Finish the octopus with chopped parsley and lemon juice.

Spoon over any remaining glaze and serve with the citrus salad and spiced saffron mayo.