Ingredients:

  • 1 (2-3 pound) octopus, cleaned
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup dry white wine (optional)

Instructions:

  1. Braise the octopus with the white wine, using a lid, until very tender to the touch. Drain, rinse with cold water and dry.
  2. In a bowl, whisk together olive oil, garlic, lemon juice, oregano, parsley, red pepper flakes (if using), salt, and pepper. Add the octopus and toss to coat well. Marinate in the refrigerator for at least 30 minutes.
  3. Preheat grill to medium-high heat. Clean the grill grates.
  4. Remove the octopus from the marinade, shaking off excess. Grill for 3-5 minutes per side, until lightly charred and cooked through. Watch carefully to avoid burning.
  5. The octopus should be easily pierced with a fork, and the thickest part should register around 140-150°F (60-65°C) on a meat thermometer (optional).
  6. Let the octopus rest for a few minutes before slicing. Drizzle with extra virgin olive oil, sprinkle with fresh parsley, and serve with lemon wedges.