Ingredients

• 1 kg octopus
• 6 tbsp olive oil
• 2 piece lemon
• 4 clove garlic
• 2 tsp dried oregano
• 1 bunch fresh parsley
• 3 piece bay leaves
• 1 tsp black peppercorns
• 2 tsp sea salt
• 1 tsp red pepper flakes

Instructions

1. Clean the octopus

   Remove the octopus head and beak, then rinse thoroughly under cold water. Fill a large pot with water, add bay leaves and peppercorns, and bring to a rolling boil over high heat for 8-10 minutes. The water should be bubbling vigorously and aromatic from the spices. Do not add salt to the boiling water as it will toughen the octopus.

2. Tenderize by boiling

   Add the cleaned octopus to the boiling water and reduce heat to medium-low. Simmer gently for 45-60 minutes until the octopus is fork-tender and the tentacles curl naturally. Test doneness by piercing the thickest part with a fork - it should slide in easily. Do not boil vigorously or the octopus will become rubbery.

3. Cool and cut

   Remove the octopus from water and let it cool for 15 minutes until safe to handle. Cut the tentacles into 8cm pieces and slice the body into rings about 1cm thick. Pat all pieces completely dry with paper towels to ensure good grilling. Do not skip the drying step or the octopus will steam instead of grill properly.

4. Prepare marinade mixture

   Mince the garlic cloves finely and chop the parsley roughly. In a large bowl, whisk together olive oil, juice of 1 lemon, minced garlic, oregano, salt, and red pepper flakes for 2-3 minutes until well combined and fragrant. The mixture should smell aromatic and well-integrated. Do not add the parsley yet as it will wilt in the marinade.

5. Marinate the octopus

   Add the octopus pieces to the marinade and toss gently to coat completely. Cover and refrigerate for 30-60 minutes, turning once halfway through. The octopus should be well-coated and absorbing the flavors. Do not marinate longer than 2 hours as the acid will start to cook the octopus.

6. Preheat grill properly

   Preheat your grill or grill pan to medium-high heat for 10-15 minutes until very hot. Oil the grates lightly with a paper towel dipped in oil. The surface should be hot enough that water droplets sizzle and evaporate immediately. Do not use too high heat or the outside will char before the inside warms through.

7. Grill the octopus

   Remove octopus from marinade and grill for 3-4 minutes per side over medium-high heat until nicely charred with distinct grill marks. The pieces should sizzle immediately when they hit the grill and develop a golden-brown crust. Do not move the pieces too early or they will stick and tear.

8. Finish and serve

   Transfer grilled octopus to a serving platter and immediately drizzle with remaining lemon juice and fresh chopped parsley. Let rest for 2-3 minutes to allow juices to redistribute and flavors to meld. The octopus should be hot, aromatic, and glistening with oil and herbs. Do not let it sit too long or it will become chewy as it cools.

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