Ingredients:

  • 1 whole octopus (cleaned, approx. 1 kg)
  • 1/4 cup Red Wine Vinegar
  • 3 Bay Leaves
  • 1 teaspoon Whole Black Peppercorns
  • 1/2 cup Extra Virgin Olive Oil (plus more for finishing)
  • 1/4 cup Fresh Lemon Juice (about 2 lemons)
  • 2 teaspoons Dried Greek Oregano
  • 3 cloves Fresh Garlic, minced
  • Sea Salt, to taste (after cooking)
  • Freshly Cracked Black Pepper, to taste

Instructions:

  1. Place the cleaned octopus, vinegar, bay leaves, and peppercorns into a large stockpot. Add enough cold water to fully submerge the octopus.
  2. Bring the water slowly to a very gentle simmer (barely bubbling). Cover the pot and maintain this low simmer for 1.5 to 2 hours, or until a knife meets almost no resistance in the thickest part. Do not let it boil vigorously.
  3. Turn off the heat and leave the octopus in the liquid to cool completely to retain moisture. Once cool, drain the octopus and pat it thoroughly dry with paper towels.
  4. In a bowl, whisk together 1/4 cup olive oil, lemon juice, minced garlic, and half the oregano. Gently toss the cooled, dried octopus in this marinade. Let sit at room temperature for 30 minutes.
  5. Preheat your grill to high heat (about 450°F/230°C) and lightly oil the grates.
  6. Place the octopus tentacles directly on the hot grates. Grill for 3-5 minutes per side until beautifully charred and smoky. Watch closely to prevent burning.
  7. Remove from the grill. Slice the tentacles if desired. Drizzle generously with the remaining fresh olive oil, sprinkle with flaky salt, fresh pepper, and the remaining dried oregano. Serve immediately.