Ensalada de Pulpo: Octopus Salad

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1 (5 pound) octopus

2 bay leaves

2 lemons, cut in half, plus 2 more juiced

3 peppercorns

1/2 cup white wine

Hot pepper sauce

1 pound squid, cleaned, tubes only, tentacles reserved for another dish

1 red tomato, medium dice

1 yellow tomato, medium dice

1 red onion, small dice

4 scallions, sliced

2 cups cooked garbanzo beans (chickpeas)

1/4 cup pitted Kalamata olives, sliced

1/4 cup olive oil, plus 1/4 cup

3 tablespoons red wine vinegar

1 tablespoon chopped basil

1 tablespoon chopped cilantro

Salt and freshly ground black pepper

5 annatto seeds

4 garlic cloves, sliced

2 (14-ounce) cans hearts of palm, drained and quartered lengthwise