Preparation

Step 1: Prep the Octopus

1. Thaw if Frozen: If using frozen octopus, ensure it is fully thawed. Rinse the octopus under cold running water to clean it.
2. Tenderize: Bring a large pot of salted water to a boil. Submerge the octopus and reduce the heat to a simmer. Cook for 45-60 minutes or until tender. To check tenderness, pierce the octopus with a fork—it should slide in effortlessly.
3. Cool and Cut: Remove the octopus from the boiling water and let it cool slightly. Cut into large pieces, separating the tentacles from the body.

Step 2: Marinate the Octopus

1. Prepare the Marinade: In a bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper.
2. Marinate: Toss the cooked octopus pieces in the marinade, ensuring each piece is well-coated. Cover and let it sit for at least 30 minutes. For deeper flavor, marinate for up to 2 hours in the refrigerator.

Step 3: Preheat the Grill

1. Prepare the Grill: Preheat your grill to medium-high heat. Clean and lightly oil the grates to prevent sticking.

Step 4: Grill the Octopus

1. Char the Octopus: Place the marinated octopus pieces directly on the grill. Grill for 3-4 minutes per side, turning once. Look for a slight char and crispy edges.

Step 5: Serve

1. Plate the Octopus: Transfer the grilled octopus to a serving platter. Drizzle with extra olive oil, garnish with fresh parsley, and serve with lemon wedges.