Ingredients:

  • 2 lbs whole octopus, cleaned (beak and ink sac removed)
  • 0.5 cup dry white wine
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 1 lemon, halved
  • 0.25 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon red chili flakes

Instructions:

  1. Place the cleaned octopus in a large, heavy-bottomed pot (like a Dutch oven) without adding water. Add the white wine, black peppercorns, bay leaves, and one half of the lemon.
  2. Cover the pot and simmer over low heat for 45 to 60 minutes. The octopus will release its own juices. It is ready when a knife slides into the thickest part of the tentacle with no resistance.
  3. While the octopus simmers, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, and red chili flakes in a large mixing bowl to create the marinade.
  4. Preheat your outdoor grill or a cast-iron grill pan to high heat. Remove the octopus from the pot and toss it in the marinade until well-coated.
  5. Grill the octopus for 3–5 minutes per side until deeply charred and crispy. Squeeze the remaining lemon half over the tentacles before serving.