Ingredients:

  • 2 lbs octopus (cleaned)
  • 1 medium onion, halved
  • 1 lemon, halved
  • 1 tbsp whole black peppercorns
  • 2 dried bay leaves
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp dried Greek oregano
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the cleaned octopus in a large pot with the halved onion, lemon halves, peppercorns, and bay leaves.
  2. Cover the ingredients with water and bring to a boil.
  3. Immediately reduce heat to low, cover with a tight lid, and simmer for 45 to 60 minutes until a knife slides into the thickest part of the tentacle with zero resistance.
  4. Remove the octopus from the pot and let cool for 20 minutes.
  5. Pat the octopus completely dry using paper towels to ensure proper browning.
  6. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried Greek oregano, minced garlic, sea salt, and cracked black pepper.
  7. Brush the marinade generously over the octopus tentacles.
  8. Preheat a grill or grill pan to high heat until it begins to smoke slightly.
  9. Place the octopus on the grill and sear for 2-3 minutes per side until a deep mahogany-colored char forms and edges are crispy, reaching an internal temperature of 145°F (63°C). Cook in batches if they don't fit in one layer.
  10. Remove from heat and drizzle with any remaining marinade before serving.